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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
There are two kinds of people: those who politely There are two kinds of people: those who politely use a citrus juicer and those who fully commit and end up with sticky hands and a smile. I’m obviously the second type 😌😇 These photos are me making a very Sicilian-ish salad that I riff on all the time—bright citrus, fennel, a good drizzle of olive oil, and just enough salt and pepper to make everything bright and delicious.
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The salad I'm making here is a variation on my Grapefruit Fennel Salad, but the idea is the same: crisp, juicy, refreshing, and ridiculously good alongside anything from grilled fish to a simple cheese-and-bread dinner. My only “rule” is to use the best citrus you can find and slice the fennel super thin (mandoline if you’ve got one), because that’s what makes it feel special without trying too hard.
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Click the link in my profile to get my recipe for Grapefruit Fennel Salad, or comment RECIPE and I’ll DM it to you right away 💖
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https://foodnouveau.com/grapefruit-fennel-salad/
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#citrussalad #fennelsalad #sicilianfood #springrecipes #eatseasonal
Sweet Pea Risotto 🫛🌱 . Sweet pea risotto is my def Sweet Pea Risotto 🫛🌱
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Sweet pea risotto is my definition of late-spring comfort: creamy and soothing, but still fresh and bright thanks to those sweet little peas. I love finishing it with extra parmesan and a very generous amount of black pepper, and a heavy sprinkling of baby mint leaves, because peas and mint are a match made in heaven 👯‍♀️
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Click the link in my profile to get my recipe for Sweet Pea Risotto, or comment RECIPE and I’ll DM it to you right away 🍚
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https://foodnouveau.com/sweet-pea-risotto/
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#risotto #peas #springrecipes #italianinspired #weeknightdinner
This is the texture you’re looking for when making This is the texture you’re looking for when making food processor shortcrust pastry: fine, crumbly, and like coarse breadcrumbs. Once you hit this stage, stop processing—this is what helps keep the crust tender and flaky ✨
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Get my foolproof recipe for food processor shortcrust pastry through the link in my profile, or copy + paste in a browser: https://foodnouveau.com/foolproof-shortcrust-pastry-food-processor-method/
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As always, you can also comment RECIPE and I’ll DM you the direct recipe link right away!
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#shortcrustpastry #pastrytips #bakingtips #piedough #homebaking
Classic Madeleines 🧈✨ . Madeleines are tiny, but s Classic Madeleines 🧈✨
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Madeleines are tiny, but so memorable. That buttery scent, the delicate crumb, the shell shape… biting into one is the easiest way to make an ordinary day feel a bit more special. I like them slightly warm with coffee, and with no plans other than “have another one” 😇
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A couple of things that make a real difference when making madeleines: chill the batter (it helps with the texture and the signature bump), and don’t overbake—madeleines should stay tender, not dry. If you’re new to them, my detailed recipe will walk you through the process so you don’t have to guess.
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Click the link in my profile to get my recipe for Classic Madeleines, or comment RECIPE and I’ll DM it to you right away!
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https://foodnouveau.com/classic-madeleines/
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#madeleines #frenchbaking #teatimebakes #bakingfromscratch #cookiesofinstagram
Lemon Meringue Cupcakes 💛 . These lemon meringue c Lemon Meringue Cupcakes 💛
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These lemon meringue cupcakes are my kind of spring dessert: bright, citrusy, and topped with a big, swirly meringue that you get to toast until it smells like caramelized lemon clouds 🍋🔥 The cake is tender, the lemon flavor actually shows up, and the whole thing feels celebratory without being heavy.
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I created this recipe for the cookbook "Minçavi Sans Compromis." The book focuses on health-centric recipes, so think of these as a better-for-you cupcake—still a real treat, just a bit more sensible. The recipe isn’t online, but if you’re curious, ask in the comments and I’ll happily share the details 🤗
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Client: @mincavi_bravodeli
Photographer: @catherinecote 📸
Recipe + Styling: Moi 💁🏼‍♀️
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🚨 Always open to collabs with new clients! If you’d like bright, wholesome recipes like this for your brand, slide into my DMs asap! 🚨
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#lemonmeringue #cupcakesofinstagram #springbaking #homemadecupcakes #dessertideas
That addictive umami-filled anchovy flavor… withou That addictive umami-filled anchovy flavor… without the anchovy look 🐟👀
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Here’s my favorite pissaladière trick: I spread anchoïade (anchovy-garlic-olive oil goodness) right onto the dough instead of laying down whole anchovy fillets. Same Provençal punch, but way more forgiving—and you can make it as subtle or as bold as you want. If you think you hate anchovies, this is the gateway method I’d bet on 👌🏼
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Click the link in my profile to get my recipe for Provençal Flatbread (Pissaladière!), or comment RECIPE and I’ll DM it to you right away 🤗
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https://foodnouveau.com/pissaladiere-provencal-flatbread
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#pissaladiere #frenchbaking #frenchrecipes #anchovies #flatbread
THE WHYS + HOWS OF COOKING AND BAKING SUCCESS FOOD NOUVEAU
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