I learned to bake scones as a young girl in Australia. I’m still amazed that simple ingredients like a bit of flour, butter and whole milk can be transformed into such delicious bites.

The first time I tasted this peach upside-down cardamom loaf cake was at high tea in London.

While I may never taste authentic Iraqi masgouf, the moist, flaky, bites of this delicious fish recipe is a flavorful compromise that I can live with.

Nowadays, most Fridays find me breading and frying schnitzel.

The transmission of these bureka recipes from generation to generation is a way of retaining heritage and history in Sephardic communities around the world.

This challah has a soft, fluffy, airy texture, with a wonderful chewy crumb, a hint of sweetness and an enticing golden crust.

They are perfect for a Mimouna table because they are flourless and can be baked during Passover, before Mimouna.

Every Passover, I prepare a truly delicious gluten-free granola. I use lots of nuts and seeds (pistachios, walnuts, almonds and pumpkin seeds) and dried fruits (apricots, dates and cranberries).

This creamy blended soup is filled with lots and lots of vegetables. Leeks and onions, carrots and celery, turnip and potatoes, all punctuated by the earthy, buttery, nutty flavor of the fava beans.

My recipe for chicken soup includes lots of dill and parsley, root vegetables like parsnip, turnip and carrots, as well as celery and garlic. I include a yellow onion in its skin, which gives the soup a most glorious golden color.