Mediterranean flavors: cookbook reveals a culinary legacy

The scent of sun-drenched herbs and the promise of long, languid evenings are back. Summer’s arrival signals more than just warmer weather – it’s a call to gather, to savor, and to celebrate the bounty of the Mediterranean coast. But this season’s culinary inspiration comes with a personal touch.

Melanie masarin’s ‘riviera’ captures grandma’s kitchen secrets

Chef and Ghia apéritif founder Melanie Masarin has unveiled ‘Riviera: Recipes from the Coast of France and Italy,’ a cookbook brimming with simple, evocative dishes rooted in her childhood memories. It’s a testament to the enduring power of family tradition and the effortless joy of good food.

Masarin’s story began in a French kitchen, where an open-door policy and a constant stream of neighbors and friends fostered a spirit of sharing and a relaxed approach to cooking. “The kitchen was always a place of respite,” she explains, “That feeling is what I hope to capture in this book.” Forget fussy techniques and elaborate ingredient lists – this collection champions a philosophy of seasonal cooking and embracing what’s readily available.

From lockdown recipes to a gathering instinct

The seeds of ‘Riviera’ were sown during the initial lockdown of 2020. Masarin found herself recreating comforting recipes at home, coaching friends through the process, and witnessing a genuine desire to connect through food. “People kept reaching out about what I was making, and that’s really how it began,” she says. “Honestly, the same instinct that started Ghia is what started this book. I wanted gathering to feel easy.”

The result is a surprisingly accessible cookbook – recipes like tomato tarte tatin and fig and yogurt cake prioritize fresh, flavorful ingredients and minimal fuss. Masarin stresses that “You really don’t need a big, well-stocked pantry.” Olive oil, flaky salt, fresh herbs, garlic, and a generous dose of good humor are, she insists, the key components. “Cook with what’s in season, and let recipes adapt to your life,” she advises, a sentiment that perfectly embodies the book’s core philosophy.

A taste of tradition

Take, for instance, her grandmother’s fig and yogurt cake – a modernized version of a classic “glorified pound cake.” “The version in Riviera is a riff on the cake my grandmother used to make in my childhood,” Masarin reveals, “The cake itself comes out tender and slightly tangy from the yogurt, and the figs do all the work of making it feel like something more.” She playfully adds, “But, you can also use citrus, frozen raspberries, quince, or truly whatever you have. That’s the philosophy of the whole book.”

Masarin’s ‘Riviera’ isn’t just a cookbook; it’s a portal to a simpler, more connected way of dining.