This recipe outlines how to make a pea, tarragon, and cream cheese tart using puff pastry, frozen peas, eggs, crème fraiche, lemon zest, sea salt, and garlic and herb cheese.

This text provides a recipe for tarragon and lemon spatchcocked chicken with charred red onions and chicory, serving four people with a preparation time of 15-20 minutes and a cooking time of 45 minutes to an hour.

This recipe, featured on Fabienne's Home Cooking, provides a simple and versatile way to make lamb and beef arayes using various minced meats.

This recipe provides a guide to making a delicious courgette, pea, and mint soup that can be prepared ahead of time and freezes well.

This recipe features Pesach pistachio pesto-stuffed chicken, which can be made with a mixture of breast and thigh meat and served with roasted sweet and regular potatoes with green vegetables.

This recipe offers a fresh and colorful vegan salad for Pesach, incorporating matzah in a creative way.

This recipe provides instructions for making a summer vegan BBQ side dish or part of a buffet, including cumin flatbread, marinated crispy tofu, and butter bean hummus.

This recipe offers a flavorful way to prepare tofu as a main course, suggesting the use of firm tofu for better texture.

Egg fried rice is a versatile recipe that efficiently utilizes leftover rice.

This recipe is inspired by Michael Solomonov's dish at his Laser Wolf restaurant and incorporates ingredients common in the Palestinian kitchen.

Carly Pildis shares her mother's recipe for a comforting and delicious Ashkenazi brisket.