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Showing only recipes by “Francine Segan.”

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Carmen’s Sangria

Instead of adding ice, which waters down sangria, make frozen juice cubes. Pomegranate juice is an especially delicious flavor for sangria.

by Francine Segan


Minestrone Alla Traviata

This is one of the best soups you’ll ever taste. Fresh tomatoes contribute a big part of the soup’s flavor. They are only cooked a short ...

by Francine Segan


Spaghetti with Oranges, Dates and Anchovies

Spaghetti con arance, datteri e acciugheOne forkful was all it took to catapult this fabulous mix of sweet and savory to the top of my fa...

by Francine Segan


Pumpkin Carbonara with Paccheri

Paccheri alla carbonaraIt would be difficult to improve on that magical combination of simple ingredients in classic carbonara, but this ...

by Francine Segan


Lemon-Avocado Spaghetti with Shrimp

Spaghetti con avocado e gamberiAvocados aren't indigenous to Italy, but, as with tomatoes and corn, when these New World ingredients got ...

by Francine Segan


World's Easiest Pasta

FrascarelliYou don't need any special equipment to make this pasta - just your own nimble fingers. Spread flour onto a work surface, spri...

by Francine Segan


Meat and Pear Ravioli

The concept of using the ravioli filling as a condiment for pasta is very liberating! It was popularized by the famous Italian chef Gualt...

by Francine Segan


Chocolate Stuffed Shells

Conchiglioni dolci al cacao Genius! Jumbo pasta shells coated in cocoa powder and filled with...well, anything! Vanilla custard, chocolat...

by Francine Segan


Falstaff’s Fig and Prosciutto Penne

Figs and prosciutto, a classic Italian combination, make a delicious pasta topping. If I could, I would come to your house and feed you a...

by Francine Segan


Creamy Risotto-Style Spaghetti

Creamy, but made without cream. The spaghetti is cooked directly in the sauce, a technique called risottare, cooking pasta like rice. The...

by Francine Segan


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