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Alfajores are the quintessential street food in South America. They make a great afternoon snack with a cup of coffee or tea.

Dulce de leche ("candy from milk") is a delicious thick dessert topping made by caramelizing milk and sugar. It has a distinct sweet butterscotch taste that goes well with many flavors. You can buy ready-made dulce de leche, but the homemade kind is irresistible.

The well known Tres Leches cake gets its name from the three kinds of milk that are used to make it: evaporated milk, condensed milk, and whole milk or cream. Popular throughout South America, tres leches is a sponge cake soaked with the three kinds of milk and topped with whipped cream.

Homemade fresh mozzarella cheese has fabulous flavor. The instructions are detailed but not difficult.

You will need a food processor for delicious peach yogurt that may be served immediately without freezing.

A southern breakfast favorite--grits with sausage and eggs!

A Ciarlotta is a pudding, made largely of pastry cream that gains substance and body from either ladyfingers or pan di spagna, and fruit or jam. This, from Artusi, also has a pleasant lemony cast.

A Neapolitan Layer Cake, or Dolce alla Napoletana: According to Artusi this is extremely refined, and he is, of course, right.

Made with all the same spices that go into a pickle, this delicious dish goes well with chapatis (Indian flatbread), parathas (fried Indian flatbread) or naans (flatbread made in a tandoor or oven).

A zuccotto is a tasty summer dessert, a well-chilled cream surrounded by sponge cake that gains zest from a hint of liqueur, and though it looks impressive it's easy to make. Chef Alessio Pesucci of the Locanda del Gallo in Chiochio (outside Florence) used a saffron cream in this zuccotto, in part because saffron is, like wine, one of the traditional Tuscan crops. I took these photos in the course of a cooking class he held, and the end result was quite tasty!