Inspired by food historian Francine Segan, many restaurants and cooking schools, especially in New York, are pairing chocolate with ingredients as surprising and as different as beets, goat cheese and lasagna noodles to bring an entirely different taste to the desserts. Dolci: Italy's Sweets, a new cookbook by Segan, has authentic recipes collected from homemakers, chefs, nonnas and bloggers whose talent has elevated humble staples such as fresh fruit, nuts and cocoa to elegant heights.
A dish of chocolate eggplant is being prepared food historian Francine Segan.
Inspired by food historian Francine Segan, many restaurants and cooking schools, especially in New York, are pairing chocolate with ingredients as surprising and as different as beets, goat cheese and lasagna noodles to bring an entirely different taste to the desserts. Dolci: Italy's Sweets, a new cookbook by Segan, has authentic recipes collected from homemakers, chefs, nonnas and bloggers whose talent has elevated humble staples such as fresh fruit, nuts and cocoa to elegant heights.
