“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!
Micaela's Paella
Growing up in Europe and Asia meant growing up with a diverse palate. In Andalusia, Spain, my mother’s favorite dish was Paella. It’s a rice dish that made her feel at home because she was Asian and grew up with rice at every meal, she missed it very much. Here is a basic Paella recipe.