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  • Start Here
  • Recipe Index
  • Cookbooks
  • Video Classes
  • Shop
  • About

Cookbooks

I’m excited to share my growing collection of cookbooks and eBooks with you. Hopefully, they'll inspire you to cook and bake delicious things!

  • eBook

    Creative Appetizers: Spectacular Bites to Wow Your Guests

  • eBook

    Maple Desserts & Treats: Irresistible Delicacies Made with Nature's Most Aromatic Sugar

  • eBook

    Citrus Desserts: Sweet & Zesty Treats to Brighten Up Your Meals

  • eBook

    Citrus Savory Delights: Easy Bites, Salads, and Meals for Citrus Lovers

  • cookbook

    french appetizers

  • cookbook

    simply citrus

Follow along @foodnouveau
I love Quiche Lorraine, but I’m picky about it: I I love Quiche Lorraine, but I’m picky about it: I want a crust that actually stays crisp, and a custard that’s silky and set—but never dry. This version is baked tall like the quiche you’d buy by the slice in a French bakery, which makes it feel extra satisfying (and very brunch-worthy 👀)
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One thing I do differently: I whip the custard until it’s frothy before pouring it in. It’s a small step, but it helps keep the fillings nicely suspended so every slice looks as good as it tastes 👌🏼
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Get the full recipe for my Classic Quiche Lorraine through the link in my profile, or comment RECIPE and I’ll DM you the direct recipe link right away!
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https://foodnouveau.com/how-to-make-classic-quiche-lorraine/
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#quichelorraine #quiche #frenchfood #brunchideas #homebaking
Some pizzas are light and restrained. This is not Some pizzas are light and restrained. This is not that pizza—and that’s exactly why I love it so much 😍
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Mortadella brings the silky richness, burrata melts into creamy pockets, and pistachios add that crunchy, nutty finish. On a thin Roman-style crust, it’s a full pizza-night upgrade ✨
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Get the recipe for my Mortadella, Burrata, and Pistachio Pizza through the link in my profile, or comment PIZZA and I’ll DM you the direct recipe link right away!
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https://foodnouveau.com/mortadella-burrata-pistachio-pizza/
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#romanpizza #pizzalovers🍕 #mortadella #burrata #italiancooking
Hazelnut Shortbread Cookies (with Roasted Strawber Hazelnut Shortbread Cookies (with Roasted Strawberry Buttercream 👀)
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These hazelnut shortbread cookies are crisp, buttery, and filled with a roasted strawberry buttercream that’s honestly hard to stop “taste-testing” 😇🍓 The strawberries get roasted first (with a little maple syrup), which concentrates the flavor and makes the buttercream taste like peak summer—even when the berries aren’t perfect.
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This recipe was inspired by Bontemps Pâtisserie in the North Marais, which I love and is featured in @lindseytramuta's The New Paris book. They’re known for elevating shortbread into something really special, and this is my little homage: nutty, not-too-sweet cookies with a bold, fruity filling that makes them feel like a proper treat with coffee or tea 👌🏼
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Click the link in my profile to get my recipe for Hazelnut Shortbread Cookies with Roasted Strawberry Buttercream, or comment RECIPE and I’ll DM it to you right away ❤️
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https://foodnouveau.com/hazelnut-shortbread-cookies/
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#shortbreadcookies #strawberrydessert #hazelnut #frenchbaking #bakingfromscratch
Rhubarb season is short, and the delightfully tart Rhubarb season is short, and the delightfully tart stalk deserves better than always being paired with strawberries ❌🍓❌
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I pulled together 26 rhubarb dessert recipes that let it shine on its own—from cozy crisps and simple cakes to elegant tarts, creamy panna cotta, bright gelato, and easy crumb bars you can bring anywhere.
.�Get all 26 recipes through the link in my profile, or comment RECIPES and I’ll DM you the direct link 💌
.�https://foodnouveau.com/rhubarb-dessert-recipes/
.�#rhubarb #rhubarbdessert #springbaking #bakingfromscratch #dessertideas
Broiled cauliflower risotto is a fun twist on a ti Broiled cauliflower risotto is a fun twist on a timeless classic: you still get that creamy, stirred risotto base, but the flavor goes somewhere deeper and unexpected thanks to the cauliflower. Broiling it until it’s almost charred adds a roasted, almost nutty note that makes the whole bowl taste richer and more complex than you’d expect from such a simple ingredient 🥇
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A couple of quick notes for making this risotto: don't be afraid to broil that cauliflower until it gets real color (pale cauliflower = sad cauliflower), and keep your stock warm so the rice cooks evenly. Finish with plenty of cheese and black pepper, and don’t be shy with the final stir—that’s where the texture turns silky 👌🏼
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Click the link in my profile to get my recipe for Broiled Cauliflower Risotto, or comment RECIPE and I’ll DM it to you right away 🥣
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https://foodnouveau.com/broiled-cauliflower-risotto/
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#risotto #cauliflowerrecipes #vegetarianrecipes #weeknightdinner #italianfood
Lemon gelato is pure sunshine in a scoop 🍋🍦 Bright Lemon gelato is pure sunshine in a scoop 🍋🍦 Bright, tangy, and super refreshing, with that creamy gelato texture that keeps you going back for more 😏
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Pro tips: Use fresh lemon zest for the best aroma, and let the base chill thoroughly before churning so it turns out silky-smooth. I love serving it after a rich dinner, but it’s also perfect as an afternoon "just because" treat.
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Click the link in my profile to get my recipe for “Lemon Gelato”, or comment RECIPE and I’ll DM it to you right away 🍋
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If you’ve never made gelato before, I’ve got you covered: my Gelato Masterclass is *FREE* on YouTube! The class has been watched over 650,000 times already + received thousands of likes and kind comments. That many people can’t be wrong!
🎥 Watch it now at youtube.com/foodnouveau
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https://foodnouveau.com/lemon-gelato-recipe/
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#lemondessert #gelato #homemadeicecream #italiansweets #springdessert
THE WHYS + HOWS OF COOKING AND BAKING SUCCESS FOOD NOUVEAU
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