A foolproof step-by-step recipe for making delicious homemade egg pasta.

Quince is an underrated, delicious fruit, especially when made into quince jam, quince paste or quince jelly. Here is the recipe and the tips to get it right.

Almond cigars in honey syrup are one of the most beloved Tunisian pastries and a must on every holiday table. They are also one of the easiest to make.

Behind this funny name hides a cake from my childhood. A delicious sponge cake that is very quick to make, tall and fluffy, with no dairy. The perfect cake for an afternoon snack or breakfast.

Tunisian boulou is a Sephardic Jewish classic, perfect alongside a coffee or a glass of lemonade. We make it especially for Rosh Hashanah and Yom Kippur, and we love it with quince jam. Here is the step-by-step recipe for a successful homemade boulou.

Kreplach (or krepler, as we call them at home) are Ashkenazi filled dumplings, German in origin, that come in both cheese and meat versions. The best-known kreplach are usually filled with chicken or beef and served in chicken soup, but today I’m sharing a vegetarian (parve) version that’s every bit as tasty!

Soft, tender honey bites, sweet without being cloying, hugely popular around Rosh Hashanah and perfect to offer with a coffee or a tea.

Cantuccini come from Tuscany: small, dry almond cookies, as crunchy as can be, and the best friend your fall and winter teas and coffees could ask for.

These ring-shaped honey cakes, fried and then dipped in honey syrup, are one of the best-known pastries on holiday tables, especially for Rosh Hashanah and Yom Kippur. Today I’m sharing my family recipe for Tunisian yoyos.

A childhood memory… A mountain of golden roses, glossy with honey syrup, sitting proudly on a porcelain serving platter. The best part? How thin the pastry is. A wonderful treat to make for Purim or Rosh Hashanah, or for Shavuot, to recall the giving of the Torah on top of Mount Sinai.

No list of Rosh Hashanah honey sweets would be complete without this cake, the Tunisian harissa (nothing to do with the chili paste!), made with almonds, semolina, orange blossom water and honey. It’s probably the easiest one to make, perfect if you’re just getting started.