North & South America recipe collection

Fresh tomatillo salsa verde roasted in a dry cast iron pan with serranos, jalapenos, pequin chiles, and garlic. Smoky, tangy, and seriously spicy with three types of peppers.

Nonfat hot chocolate mix made with skim milk powder, unsweetened cocoa, sugar substitute, and a hit of cinnamon for warm holiday spice. Mix once, store for weeks, and scoop into a mug whenever cravings hit.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Aceitunas rellenas: anchovy-stuffed olives marinated in garlic, white wine vinegar, and olive oil with bright pimentos. The salty Spanish tapas bite for cocktail hour and antipasto trays.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Beef chili simmers ground beef with kidney beans, crushed Italian and Mexican stewed tomatoes, vegetable juice, onions, and chili powder. Easy crowd-pleasing weeknight chili recipe.

Intensely chocolate layer cake with cocoa filling and dark chocolate frosting, inspired by Brooklyn's famous blackout cake. Four layers of moist cake with fudgy frosting.

Slow-roasted beef tenderloin sliced thin, served with buttery wine-simmered mushrooms and chilled black-eyed pea salsa for an elegant Texas feast.

Asparagus cornet with lemon dressing wraps puff pastry into golden cones, fills them with crisp-tender asparagus spears, and serves over a homemade lemon-mustard mayonnaise. Restaurant-grade plated appetizer for special occasions.

Traditional Pennsylvania Dutch lebkuchen spiced with cinnamon, cloves, and wine, loaded with raisins and chopped nuts. A heritage holiday cookie baked in just 15 minutes.

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Flour tortillas filled with Monterey Jack cheese and a spiced tomato sauce, rolled up, smothered with more sauce and sour cream, and baked until bubbly. An authentic Mexican baked taco the whole family will love.

A warm banana burrito rolled in a flour tortilla with peanut butter, raspberry jam, and coconut. Ready in under 6 minutes, this WW-friendly snack satisfies sweet cravings fast.

Basic apricot glaze simmers apricot preserves with sugar and water into a clear, golden lacquer for fruit tarts, danish pastries, and croissants. Essential pastry kitchen building block in 15 minutes.

Crispy pan-fried potatoes seasoned with toasted cumin seeds, fennel seeds, cayenne, and loads of fresh basil. Eat them straight from the pan or wrap in a tortilla with cool yogurt for a quick, spiced meal.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.