Francine Segan

Francine Segan
Did you know?

Francine loves old cookbooks, diaries, etiquette books, and odd papers relating to dining customs of the past. “They are my time travel machine — an entry into worlds I can only imagine,” she says.

Francine Segan
Francine's Featured Recipe
Carmen’s Sangria

Click here for recipe

Francine Segan is a food historian and lecturer, as well as the author of six cookbooks. Her most recent book is Pasta Modern: New & Inspired Recipes from Italy. Others include Dolci: Italy’s SweetsShakespeare’s Kitchen, and Opera Lover’s Cookbook, nominated for both James Beard and IACP awards. She co-edited Entertaining from Ancient Rome to the Superbowl, a 2-volume encyclopedia and a Gourmand World Award finalist. She also contributed the chapter on Ruth Reichl for the Icons Of American Cooking.


Francine lectures across the country for organizations such as the Smithsonian Museum, the Virginia Fine Arts Museum, Abigail Adams Museum, Norman Rockwell Museum, and the Museum of Natural History. She recently moderated a panel for the Tribecca Film Festival on food in film with Isabella Rosellini and Stanley Tucci.


She teaches cooking classes at Eataly and the Instituteof Culinary Educationin New York, and also lectures at Sarah Lawrence College. Francine is regularly featured on the History and Discovery channels, as well as the Food Network, where she recently appeared on Robert Irvine’s Dinner Impossible.


Francine is a frequent guest on Martha Stewart Living radio, and is often quoted as a food expert for newspapers such as Wall Street Journal, USA Today, New York Times, L.A. Times, and Chicago Tribune. She also is a regular contributor to several other publications, such as Food Arts and Gastronomica. For Tribune Media Syndicates, she has interviewed notable chefs including Jacques Pepin, Lidia Bastianich and Mario Batali. 


In December 2009, Italy’s National Association of Confectioners named Francine their USA ambassador for Italian sweets.


Francine lives with her husband and their two children in New York City. Her website is & Twitter @FrancineSegan.



Latest Recipes

Pumpkin Carbonara with Paccheri

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

(1 Votes)

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...

(1 Votes)

Carmen’s Sangria

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

(1 Votes)

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 ...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

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...

(1 Votes)

World's Easiest Pasta

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(1 Votes)

Chocolate Stuffed Shells

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

(1 Votes)

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 ...

(1 Votes)
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