“I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.” Jenna StewartCreamyMascarponeCreamed Spinach Book:Out to Lunch Source: Out to Lunch