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  • Recipe Index
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Shop

Browse through my cookbooks and eBooks, and discover my favorite ingredients and kitchen tools. Treat yourself!

  • Citrus Desserts (eBook)

    Zesty Dessert Recipes To Brighten Up Your Kitchen
  • Sweet Spot (eBook)

    How to Bake Better-for-You, Dairy-Free Desserts
  • Simply Citrus (Cookbook)

    60+ Sweet and Savory Recipes to Delight Citrus Lovers
  • Simply Citrus: SIGNED COPY

    Get a signed copy + bonus surprises, shipped straight from the author!
  • French Appetizers (Cookbook)

    Modern Bites for a French-Inspired Happy Hour
  • Parchment Paper Sheets

    If you bake a lot, parchment paper sheets is an affordable luxury you should treat yourself to. No more cutting and fitting, simply pull out a sheet and lay it flat in your standard half sheets. Perfect for baking macarons!
  • Stainless Steel Bowl(s)

    Stainless steel bowls are durable, versatile, easy-to-clean, as well as odor and stain resistant. A set will last you a lifetime and you'll use them for EVERYTHING!
  • Minosharp Knife Sharpener

    The best chef's knife will only keep performing if you keep it sharp. This foolproof Minosharp Knife Sharpener has been keeping my faithful Global knife in tip top shape for 15 years.
Follow along @foodnouveau
My blog is almost 21 years old! 😱🥂 (No reall My blog is almost 21 years old! 😱🥂
(No really, it is! Read on for the full story ⬇️)
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TLDR: My food blog was rebuilt from the ground up and has a fresh new design!! Go check it out —> foodnouveau.com ✨
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I registered foodnouveau.com in June 2000—yep, I’m an internet grandma! 👵🏼 I was studying graphic design back then, but what I really wanted to do was web design. So I bought a domain and honed my skills by building a recipe site. Swipe left to view a snapshot of my site in late 2000.
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My site went through several iterations over time (keep swiping to see some of them), but I only “really” started blogging in 2010. Fun fact: My first ever blog post was about French Macarons in March 2010 and to this day, that post remains in the top 15 most popular posts on the blog!
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Food Nouveau as a blog was a tool to keep my English vocabulary alive (French is my native tongue) and to get my name out there as a translator. There was also that lofty dream to make a career in food… Busy with freelance gigs, the blog was often the first thing I’d neglect 😪
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After the birth of my son in 2013, I cut ties with my freelance clients and decided I’d give that food career goal my all. Slowly but surely, the dream became reality by combining culinary translation, recipe development, food styling projects, and the blog that had grown to justify treating it as a paid gig 💡
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In 2020, my site turned 20 🎉 After years of doing it all on my own, I decided to do something I’d never done before: I hired talented people to design and rebuild my site from scratch. The result is live, NOW! 🍾
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My goal was to make Food Nouveau fun to browse through and my recipes easier to find—all while keeping things pretty, of course 💁🏼‍♀️ This new site opens up opportunities: keep your eyes peeled, more to come!
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My doors are open: please give my site a visit (direct link in profile!) and let me know what you think! There are so many delicious recipes to explore—including a brand new one, the gorgeous French Lemon Tart pictured at the 🔝
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ENDLESS thanks to the team that made my new site happen 👯‍♀️
Design: @saevilrow 
Development & Support: @madetothrive 
Photos, as always: @catherinecote ❤️
This is the weekend for all things chocolatey, but This is the weekend for all things chocolatey, but if your loved one(s) like citrus too, might I suggest combining the two flavors? 🍊+🍫=💥
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These Blood Orange and Dark Chocolate Fondant Cakes not only look spectacular, but they come together easily: dump and stir, bake, and you’re done! My secret to make them look super fancy is to segment oranges—segmented blood oranges literally look like jewels on the plate! If you don’t know how to segment oranges, my recipe includes instructions to help you learn how to do it 🙌🏼
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Whichever way you go, the lucky ones you serve these lovelies to will be charmed by the combination of slightly acidic blood oranges with rich dark chocolate. Click the link in my profile for the recipe! 💕
{NEW!} Foolproof Eggs Benedict with Blender Hollan {NEW!} Foolproof Eggs Benedict with Blender Hollandaise Sauce 💥
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Eggs Benedict is undoubtedly a delicious, ubiquitous breakfast classic. Runny eggs, rich sauce, salty ham, and the optional veggie on toasted bread: Eggs Benedict has everything you need to wake up your taste buds and start your day on a delicious note.
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But, while Eggs Benedict might be one of the most requested breakfast dishes in restaurants, it can be an intimidating dish to make at home. The culprit: hollandaise sauce. One of the reasons why hollandaise sauce might have earned its finicky reputation is that it comes together as an “emulsion,” that is, the egg yolks, melted butter, and lemon juice need to be beaten together properly to fully blend in and create a silky-smooth sauce. If the hot butter is poured too quickly, the yolks can “cook” and create a grainy consistency 🙅🏼‍♀️
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Another reason why hollandaise may be considered a “difficult” sauce is that it’s tricky to keep warm and reheat. Indeed, reheating hollandaise sauce over a heat that’s too strong for the delicate sauce can, again, overheat the egg yolks and curdle the sauce 😪
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Luckily, for those shying away from making Eggs Benedict for any or all of these reasons, my recipe for both the hollandaise sauce and the Eggs Benedict assembly process is ✨foolproof✨ First, I show you how to make hollandaise sauce in a blender, which means you’ll make it *in seconds*. I also provide tips on how to reheat the sauce properly—yes, you could even make it in advance. Imagine that! 😱
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Second, I guide you through the process of making poached eggs. Finally, I teach you how to prepare all your components, so you can assemble Eggs Benedict in front of your guests without breaking a sweat 💪🏼
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Learning from all my tips and using my foolproof recipe, you’ll finally get to make Eggs Benedict at home, all while removing stress from the equation. Be warned that it can be a dangerous habit to acquire though: the dish is so delicious that you’ll probably want to make it a habit to start every weekend with it! 😍
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Click the link in my profile to access my how-to recipe: Foolproof Eggs Benedict with Blender Hollandaise Sauce 😘🍳
Here’s how to make your weekend a little sweeter Here’s how to make your weekend a little sweeter: whip up a batch of these silky rich pots de crème in under 20 minutes tonight, and congratulate yourself for your effort all weekend long 🎉 My recipe involves a breakfast staple—Nutella 💥—so if you’ve always dreamed of eating it by the spoonful, now’s your chance 😬😇
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Click the link in my profile to get my recipe for Chocolate Hazelnut Pots de Crème!
{NEW!} Arancini 🔥 . I first tasted arancini dur {NEW!} Arancini 🔥
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I first tasted arancini during one of my first trips to Italy, but I fell truly in love with them in Sicily, where the dish comes from. In Sicily, arancini—gooey, cheesy, crispy fried rice balls—seemed to be sold everywhere, ready to delight us at breakfast time, lunchtime, and late afternoon. Sicilian arancini are the perfect finger food: creamy rice, a variety of scrumptious garnishes, melting cheese—all of that, in a neat little fried package? I can hardly think of a more satisfying snack.
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So what are arancini made of? Well, it’s simple really: cooled risotto, meat sauce, and a chunk of mozzarella cheese. The risotto balls are then coated in crunchy breadcrumbs and deep-fried until crisp, which reheats the risotto and melts the mozzarella cheese. The real delight of arancini resides in its textures: the contrast between the crunchy shell and the gooey center is just irresistible.
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In many homes this weekend, people will make and enjoy snacks while watching the big game, but you don’t have to be interested in football to make arancini. Make them for a romantic night in, for a luxurious lunch, or just to treat yourself! Click the link in my profile to get my recipe and all my tips to make arancini—you won’t regret it!
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If you make cheesy, gooey arancini—or any other of my recipes!—please share it and tag me @foodnouveau + #foodnouveau! Seeing what’s happening in your kitchen always makes my day ✨
Who else is dreaming of cozy, comforting brunches Who else is dreaming of cozy, comforting brunches when the weekend rolls around? 🔥 I do and I like to get creative, especially since we can’t go out for brunch these days. With citrus season in full swing, these amazingly fluffy ricotta pancakes topped with juicy, jewel-like pieces of orange, grapefruit, and lemon and a finger-licking good citrus syrup been on my mind a lot lately, so I think it’s a sign I need to make this dreamy dish happen again, quick! 😍
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If you need to brighten your weekend mornings, click the link in my profile to get my recipe for citrus ricotta pancakes. After tasting these luxurious pancakes? you’ll probably  never want to make them any other way! 🍋🍊👌🏼
THE WHYS + HOWS OF COOKING AND BAKING SUCCESS FOOD NOUVEAU
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