Beat the heat with this irresistibly refreshing Limoncello Sorbet—a zesty, sparkling delight straight from the Amalfi Coast! Made with a sorbet syrup base—bright lemons, and limoncello liquor—this vibrant dessert is the perfect balance of tart and sweet for hot days at the beach!
Let’s dive into the sun-kissed world of sorbet with my latest creation: peach-verbena sorbet—the frozen dessert you’ll crave after a day at the beach. Bright, refreshing, and bursting with the essence of summer, this sorbet blends the sweetness of ripe white and yellow peaches with the delicate citrusy notes of verbena. The secret? A fragrant verbena-infused syrup that elevates the fruit’s natural flavors into something truly magical.
Best of all, you can prepare it ahead of time, so a scoop of this vibrant delight is always ready when you are. Smooth, icy, and irresistibly fruity, it’s the perfect way to cool down on a hot day—or simply indulge in a taste of sunshine whenever the mood strikes.
Peach Verbena Sorbet Read More »
In this recipe, you will learn how to make vibrant, flavorful fruit puree—perfect for your sorbets, ice creams, coulis, and mousses. While professional-grade fruit purees are available for purchase, crafting your own allows you to highlight the freshest seasonal fruits at their peak.
How To Make Fruit Puree Read More »
At first glance, gelato and French ice cream (crème glacée) may seem similar, but they offer distinct textures, flavors, and culinary traditions. Gelato, Italy’s beloved frozen dessert, is churned slower and contains less butterfat (typically 4-9%) than French ice cream, resulting in a denser, silkier texture. It’s served slightly warmer, allowing its vibrant flavors—like pistachio, stracciatella, or fresh fruit—to shine.
French ice cream, on the other hand, is richer and creamier. This decadence comes from its custard base, which includes egg yolks, giving it a velvety smoothness. Classics like vanilla bean or chocolate are staples, often served in elegant quenelle or as part of sophisticated desserts.
While gelato emphasizes purity and intensity of flavor, French ice cream luxuriates in its indulgent, creamy mouthfeel. Which one wins? It all depends on whether you crave the bold freshness of gelato or the sumptuous richness de la glace Française. This gelato recipe is courtesy of Chef Mario Bacherini
There’s something undeniably magical about a decorated waffle cone—crispy, golden, and dressed up with all sorts of delightful toppings. In this How To recipe, I’ll show you how to take your plain cones to the next level with endless customization options. Think crushed toasted nuts, chocolate vermicelli, sprinkles, or even crushed cookies—the possibilities are as limitless as your imagination!
The trick? Just like bartenders rim cocktail glasses with syrup and colored sugar for that sparkling crystal effect, we’ll dip the top edge of our waffle cones in melted chocolate, then roll them in your favorite toppings.
How To Decorate Ice Cream Cones Read More »
Sun-drenched and bursting with rustic charm, Spaghetti alla Nerano is a celebration of Campania’s simplest yet most sublime flavors. Born in the tiny fishing village of Nerano, this dish transforms humble ingredients—golden-fried zucchini, creamy Provolone del Monaco and Parmigiano-Reggiano, and al dente spaghetti—into a velvety, herb-kissed masterpiece. The magic lies in the emulsion of cheese and starchy pasta water, cloaking each strand in richness without a drop of cream.
In my version of Spaghetti alla Nerano, I take a fresher, lighter approach—ditching the classic fried zucchini rounds in favor of delicate blanched zucchini linguine, folded into the pasta at the last moment. The result? A brighter, more vibrant dish where the zucchini retains its crisp-tender bite, weaving through the spaghetti like ribbons of summer. The rest stays true to Nerano’s soul with a drizzle of basil oil at the end! Recipe inspired by Michelin star chef Frabrizio Mellino.
Spaghetti Alla Nerano Read More »
This Pistachio Fraisier Cake is the elixir of elegance among all strawberry cakes—a masterpiece reborn. Inspired by the iconic green marzipan-covered fraisiers of 1980s France, this modern rendition elevates tradition with indulgent sophistication. Layers of delicate double pistachio joconde biscuit cradle a silky vanilla-pistachio mousseline cream, each bite infused with nutty richness and sweet Ciflorette fraise. At its heart lies a vibrant strawberry compote. A tribute to the past, reimagined for today—this cake is pure, pistachio-almond kissed poetry.
Pistachio Fraisier Read More »
This cake is built with layers of luxurious vanilla cream and delicate almond sponges that lay on a flaky sablé breton crust and praliné. The whole thing is then wrapped in marzipan. Each bite melts on the tongue—sweet, nutty, and utterly irresistible. Whether for a romantic gesture, a celebration of love, or simply because you deserve it, this heart-shaped masterpiece is guaranteed to conquer hearts, one slice at a time. Will yours be the next to fall? 💖
Heart Vanilla-Almond Cake Read More »
There’s something magical about a dish that brings everyone to the table, and this Chicken Provençal is just that—a fragrant, sun-kissed masterpiece that turns a simple meal into a gathering… and yet, braised or even finished in your wood-fired oven? OMG 😳
The sun-drenched hills of Provence seemed to infuse every ingredient with their golden warmth, but nothing captured the essence of the Mediterranean quite like tapenade. This bold, briny spread—a harmonious blend of olives, capers, anchovies, and olive oil—was a testament to the rustic elegance of French cuisine. Served on crusty baguette slices or alongside roasted vegetables, tapenade was more than a condiment—it was a celebration of the land and sea, a taste of the south of France in every bite. Try mine with sun-dried tomatoes!
It all starts with a base of flaky sablé breton crust that provide a perfect foundation for the layers to come. Over it, an hazelnut praliné spread that adds a rich and nutty flavor to every bite. As you delve deeper, you’ll discover the intricate layers of this cake, featuring delicate almond-sponge sheets (biscuit joconde) that add a light and fluffy texture to the overall experience. Between each layer, a velvety vanilla mousse awaits, offering a luxurious and creamy contrast to the subtle crunch of the praliné. But the beauty of this cake doesn’t stop there. The entire masterpiece is elegantly wrapped in marzipan creating a smooth and flawless finish that is as visually appealing as it is delicious. Decor au cornet adds a touch of artistry, while the final touch of roses brings a sense of romance and sophistication to this unforgettable creation. Creating a gâteau de mariage is an ambitious but rewarding project. Below is a step-by-step, photo-illustrated guide to help you craft a stunning and structurally sound tiered cake, from start to finish.
5 Tier Wedding Cake Read More »
These perfectly cooked round zucchini are a summer delight—tender yet firm, stuffed with a vibrant bulgur-tapenade and a sweet, herbaceous bell pepper-tomato-basil mixture. Each bite delivers a burst of Mediterranean flavors, with the nutty chew of bulgur, the briny depth of olive tapenade, and the fresh brightness of roasted vegetables.
For an extra layer of richness, try caramelizing them in your pizza oven—the high heat intensifies the natural sweetness of the zucchini while giving the filling a deliciously smoky edge. Whether served as a stunning vegetarian entrée or a standout side dish, these stuffed zucchini are a celebration of summer’s bounty.
Stuffed Round Zucchini with Bulgur And Tapenade Read More »
This Zucchini Gazpacho is the easiest ever and so satisfying—the ideal summer amuse-bouche. Made with the extracted cooked zucchini pulp saved from my latest stuffed zucchini recipes, it’s a brilliant way to reduce waste while creating something fresh and delicious. All you need is a high-powered blender to whip it into a silky, chilled soup, finished with a vibrant drizzle of basil oil. Light, refreshing, and effortlessly elegant, it’s summer in a shot glass!
Zucchini-Basil Gazpacho Read More »
Learn how to make these superb, easy, and ultra-crispy filo dough flowers—a stunning yet simple pastry that adds elegance to any dessert or entrees.
This Stuffed Round Zucchini Thai Cod sounds like a vibrant and flavorful summer dish, blending delicate seafood with aromatic Thai-inspired spices and a crispy, elegant finish.
Stuffed Zucchini Thai Cod Read More »
These delicate Apricot Dessert Cups are crafted with my latest apricot entremet recipe, offering a harmonious blend of textures and flavors in every bite. Perfect for to-go treats or elegant pop-up desserts, each cup features a crisp pistachio dacquoise base, layered with pistachio crunch for a delightful contrast. A fragrant rosemary-infused mousse adds an herbal sophistication, while a silky soft apricot jelly crowns the dessert with a bright, fruity finish. Light yet indulgent, these cups are as stunning as they are delicious—ideal for any occasion!
Apricot Dessert Cups Read More »
Indulge in a delightful culinary journey with this iconic Swiss-inspired dessert known as Vacherin. Just hearing the name evokes images of luxurious sweetness and creamy textures, making your taste buds tingle with anticipation. This exquisite treat, featuring a harmonious blend of vanilla ice cream and raspberry sorbet, is not only a feast for the palate but also a visual masterpiece that resembles a decadent cheese wheel. The name “Vacherin,” derived from the French word for cow, pays homage to the rich dairy heritage of the region, adding an authentic touch to this delectable creation. Experience the perfect balance of sweetness and tartness in every spoonful of Vacherin as you explore the artistry behind this beloved French dessert.
Vacherin Ice Cream Cake Read More »
Bright, aromatic, and vibrantly green, basil oil is the perfect way to elevate your summer dishes. Drizzle it over ripe tomato slices, fresh mozzarella, grilled vegetables, or even a simple bowl of pasta for an instant burst of herbal freshness. Needless to say that frying eggs with basil oil will make your day. Making this stunning oil at home is surprisingly easy—all you need is beaucoup de fresh basil, neutral oil and a blender.
This Heart Apricot Entremet is the ultimate harmony of texture and flavor, crafted to celebrate love on Valentine’s Day. At its foundation lies a delicate pistachio dacquoise—airy, nutty, and reminiscent of a perfect macaron shell. Above it, a layer of pistachio crunch adds a satisfying bite, its toasted richness contrasting beautifully with the tender apricot jelly that dissolves like a whisper on the tongue. Encasing it all is a cloud-like rosemary-vanilla mousse, its subtle herbal sweetness weaving through the bright, sun-kissed notes of apricot. Each bite is a dance of contrasts—crisp and creamy, fruity and floral—a dessert as enchanting as the day it honors.
Heart Apricot Entremet Read More »
Welcome to a tantalizing culinary journey with the exquisite Bourride recipe! Originating from the sunny regions of Provence and Languedoc, Bourride is a flavorful stew featuring a delightful blend of fresh fish or seafood and creamy aioli. This dish is a close relative to the famous Marseille bouillabaisse, offering a unique taste of the Mediterranean coast. Bourride comes in various versions, with the renowned Sétoise Bourride standing out, typically prepared with succulent monkfish as the star ingredient. This dish allows for a harmonious marriage of flavors, where the tender fish and vibrant vegetables come together in a symphony of taste and texture. When it comes to serving Bourride, the options are plentiful. Whether paired with fluffy rice, golden potatoes, campagne bread, each bite promises a culinary adventure that will transport you to the sun-kissed shores of the South of France. Get ready to elevate your dining experience with this elegant and comforting dish that celebrates the bounty of the sea and the vibrant produce of the Mediterranean.
Fish Stew with Aioli Read More »
Pistachio dacquoise is a delicious variation of the classic almond dacquoise, offering a nutty, slightly sweet, and vibrant green hue to desserts. Like its almond counterpart, it’s made with whipped egg whites, and a ”tant pour tant” mixture of powdered sugar, ground almonds and pistachios, resulting in a light, crisp, and chewy texture that’s perfect for layered cakes, and entremet such as the cherry and apricot entremet. Crisp on the outside, slightly chewy inside, dacquoise biscuit is more forgiving than macarons since it doesn’t require macaronage or perfect feet.
Pistachio Dacquoise Read More »
Indulge in the exquisite harmony of flavors and textures with this No-Bake Strawberry Cheesecake—a dessert that effortlessly balances richness and freshness. At its core lies a velvety blend of Philadelphia cream cheese and a luxurious white chocolate ganache montée. Nestled within is a delicate soft strawberry jelly, adding a bright, fruity burst to every bite.The cheesecake rests atop a crisp hazelnut-pistachio granola disc, offering a nutty crunch that contrasts beautifully with the creamy filling. To crown it all, a shimmering pure strawberry jus glaze drapes the top, lending a glossy finish and an extra layer of vibrant berry essence.
Elegant, effortless, and utterly irresistible—this dessert is a celebration of strawberries in their most decadent form.
No Bake Strawberry Cheese Cake Read More »
