This pie is a wonderful make-ahead dessert. Letting it sit overnight or even for a full day allows the flavors to come together beautifully.
'Dolci' on Serious Eats
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.
This Ricotta Pear Cake have roots in Napoli but with its layers of chewy hazelnut cake and fluffy brandy-spiked pear ricotta filling, we think it's a gorgeous way to end a Thanksgiving meal.
This fluffy olive-oily focaccia studded with wrinkly-sweet grapes is the sort of breakfast we imagine eating when waking up in a gorgeous villa in Tuscany.