Souvenir Recipes

Like edible souvenirs, these our easy versions of recipes inspired by a trip or a memory of eating on the road so that you can eat like a local even if you never leave home.
Classic Madeleine Cookies | http://saltandwind.com

Classic Madeleine Cookies

We all have our own romanticized vision of the perfect day in France. For us, it would be incomplete without a classic French Madeleine to savor at the end of our meal. Buttery and delicate, these are best enjoyed fresh out of the oven. Enjoying a view of the Burgundy countryside with these cookies is optional, but recommended. 

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Macadamia Banana Croissant Tarte Tatin | http://saltandwind.com

Macadamia Banana Croissant Tarte Tatin

My friend Mychael wins at life — he moved to Kauai to open a little hotel off the beaten path and he's transformed that little corner of the island into a refuge with laidback vibes that make Kauai so special. Yes, the atmosphere of The Palmwood is super special but I loved their breakfast, especially this Croissant Banana Tarte Tatin!

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Tagliatelle With Prosecco Lemon Cream Sauce | http://saltandwind.com

Tagliatelle With Prosecco Lemon Cream Sauce

A great recipe for a creamy lemon pasta with fresh basil lightly grilled shrimp and an addictive pistou sauce.

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Chestnut Gnocchi with Robiola Bosina Cheese Sauce | http://saltandwind.com

Chestnut Gnocchi with Robiola Bosina Cheese Sauce

One of our all time favorite pastas to make from scratch? Gnocchi! This twist made with chestnut flour and a creamy cheese sauce is inspired by one of our favorite restuarants in Turin, Italy.

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Celery Salad with Parmigiano-Reggiano and Walnuts | http://saltandwind.com

Celery Salad with Parmigiano-Reggiano and Walnuts

Inspired by the open air markets in Bologna, Italy, this fresh, crunchy, simple salad of celery, walnuts, and Parmigiano-Reggiano is a favorite around here!

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{Zaleti} Cornmeal Currant Italian Cookies | http://saltandwind.com

{Zaleti} Cornmeal Currant Italian Cookies

We love Italian cookies because they're simple to make, not too sweet, and always super interesting. These Venetian cookies known as Zaleti with currants, cornmeal, and almond liqueur are just that!

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Roasted Squash Tacos with Toasted Chile Peanut Salsa | http://saltandwind.com

Roasted Squash Tacos with Toasted Chile Peanut Salsa

On a taco-eating trip to Baja California, I became completely obsesed with the tostadas at La Guerrerense. And every tostada was even better when topped with their salsa; it's a toasted garlic and peanut salsa that was hot, smoky, crunchy —  pretty much it was instant love. Since then, I reverse engineered that salsa and put it on everything from grilled chicken to seafood and, most recently, these squash tacos. 

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Chocolate Chunk Orange Biscotti Cookies | http://saltandwind.com

Chocolate Chunk Orange Biscotti Cookies

You know that cookie recipe that's so tried and true you don't dare alter it? These chocolate orange biscotti are exactly that!

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Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron | http://saltandwind.com

Mezzi Paccheri Pasta with Burrata Cream, Guanciale, and Saffron

During our trip to the Tuscan countryside, we came across one of the most interesting pastas we'd had in a long time. Made with burrata, saffron, and guanciale, it's an easy pasta that's decadent and totally amazing. 

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Raspberry Rosé Margarita Cocktail | http://saltandwind.com

Raspberry Rosé Margarita Cocktail

Two of our favorite summer drinks? An ice-cold margarita or a glass of rosé. So we figured why not combine them?!?!

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Makalapua Cocktail | http://saltandwind.com

Makalapua Cocktail

It's hard to want anything aside from a classic Mai Tai when you're on Maui, we know. But then you'd be missing out on the super interesting drinks being mixed up by talented mixologists like this Makalapua cocktail by Aaron Alcala-Mosley. 

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{Tagliata Di Manzo} Seared Sliced Steak | http://saltandwind.com

{Tagliata Di Manzo} Seared Sliced Steak

This is a very simple preparation, a favourite on the menus of trattorie or restaurants when a bistecca fiorentina is a bit too much but customers still crave a good steak. Like the bistecca, this is always cooked rare or, at the most, medium–rare in Florence. Served with a scattering of fresh ro...

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