'francine segan' on Serious Eats

Bake the Book: Tuscany's Sweet Spinach Pie

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. And if you're worried about the vegetable factor, have no fear, this pie is about as green-tasting as a slice of sweet zucchini bread. The spinach comes through ever so slightly but only in a way that gives the pie an earthy balance with the sweet almonds, toasty pine nuts, and springy, caky pie crust. More

Tuscany's Sweet Spinach Pie

If you've only ever had spinach pie in the form of spanakopita, this one is certainly worth a go. Into a lovely lattice-topped pie goes an egg soufflé-like filling made from ground almonds, lemon zest, candied citron, and enough blanched spinach to color the whole thing a vibrant green. More

Bake the Book: Dolci

With trays of creamy gelati, fluffy squares of tiramisu, petite cookies, and rustic crostatas, Italian desserts are a many-splendored thing. But the dolci listed off here don't even begin to do justice to all of the sweets you'll encounter when in Italy. In lieu of booking a ticket for sweet-centric tour up and down the boot, we're turning to food historian Francine Segan's gorgeous new cookbook, Dolci, for a two-week jaunt through the desserts of Italy. More

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