“Do we really want to travel in hermetically sealed pope mobiles through the rural provinces of France, Mexico and the Far East, eating only in Hard Rock Cafes and McDonalds? Or do we want to eat without fear, tearing into the local stew, the humble taqueria's mystery meat, the sincerely offered gift of a lightly grilled fish head? I know what I want. I want it all. I want to try everything once.” ―Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
Santiago Cake (Tarta de Santiago): An heirloom recipe
The Santiago Cake is an easy to make almond cake, naturally gluten/dairy free, with delicious flavor and texture. It is light, with bright notes from orange zest, and is an excellent alone or paired with morning coffee, afternoon tea, or as an after dinner dessert served w/ ice cream or fruit.
Ricciarelli: Chewy Italian Almond Cookies
Ricciarelli are dense, chewy Italian almond cookies originating in Siena. They are a distant, and much less fussy, Italian cousin to the French macaron — dairy-free and gluten-free, they are also so very perfect with tea or coffee!
Devil’s Food Cupcakes
My son in law has a severe dairy allergy. He’s a really nice young man, a musician, that we’ve known since he and my daughter were 16! I love to cook with butter, and have always been a little squirmy about using food substitutes because, in my mind, there is nothing like the real thing. But I love this young man and wanted to make him a chocolate cupcake that was yummy! I think this is it. Do try it and let me know your thoughts in the comment section. XOXO, M