Mediterranean flavors: cookbook unlocks grandma’s secret to effortless summer cooking

The scent of sun-drenched herbs and ripe figs is hanging heavy in the air – summer is undeniably here. But beyond the beach days and rosé, a new culinary voice is offering a simpler, more authentic approach to the season: Melanie Masarin’s ‘Riviera’ cookbook.

A taste of heritage, simplified

Forget fussy ingredient lists and complicated techniques. Masarin, the founder of the non-alcoholic aperitif Ghia, has distilled her childhood memories – spent in the kitchens of her French family – into a collection of recipes that prioritize fresh ingredients and a relaxed, communal spirit. It’s a refreshing antidote to the pressure many feel to create elaborate summer meals.

The book, born from lockdown-era cooking sessions and a genuine desire to share the joy of gathering, isn’t about Michelin-star ambitions. Masarin describes it as a conscious effort to “take the intimidation out of cooking,” focusing instead on the fundamental building blocks of Mediterranean cuisine: good olive oil, flaky salt, and a generous dose of attitude. “You really don’t need a big, well-stocked pantry,” she notes, “Most of these recipes come down to good olive oil, flaky salt, fresh herbs, garlic, and a good attitude.”

From pound cake to fig perfection

Recipes like tomato tarte tatin and seared scallops offer a sophisticated edge, but the heart of ‘Riviera’ lies in its accessible simplicity. Masarin’s grandmother’s fig and yogurt cake, a “glorified pound cake,” is a prime example. The recipe, passed down through generations, relies on a surprising degree of intuitive precision – a “little pot of yogurt” and a handful of flour somehow consistently deliver a tender, tangy result. “The version in Riviera is a riff on the cake my grandmother used to make in my childhood, which was really a glorified pound cake… 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.”

But, she clarifies, you can also use citrus, frozen raspberries, quince, or truly whatever you have. “That’s the philosophy of the whole book: Cook with what’s in season, and let recipes adapt to your life.” This isn’t about rigid adherence; it’s about embracing the spontaneous bounty of summer.

Ultimately, ‘Riviera’ isn’t just a cookbook; it’s a nostalgic invitation to reconnect with the pleasures of simple, shared meals. Masarin’s approach – prioritizing a welcoming atmosphere and readily available ingredients – presents a compelling argument for a more relaxed, and frankly, more joyful, approach to summer cooking. And, considering the current market saturation of overly complicated ‘wellness’ food trends, that's a welcome change.