North & South America recipe collection

A chicken salad with grapes and pineapple tidbits is a delightful combination of juicy fruits and tender chicken. It's further elevated by the crunch of almonds and water chestnuts, creating a symphony of flavors and textures that will leave you wanting more.

Pennsylvania-style kettle roast with rump beef seared in bacon drippings, then braised low and slow with ginger, cloves, bay leaves, and onion. Fork-tender after a long simmer.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Here is an excellent chicken recipe for a winter dinner in a greek style.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

A delicious dip that is perfect for veggies, tortilla chips and crackers.

A delicious new type of chili that is savory down to the last spoonful.

Ma-la cucumber fans with Szechuan peppercorns, chili flakes, ginger, garlic, soy sauce, rice vinegar, and sesame oil. A numbing-spicy Chinese cold appetizer with an elegant fan cut.

Grilled mahi mahi with a spicy Asian pear salsa of plum sauce, serrano chili, cilantro, and honey. A Pacific Rim fish dinner in 40 minutes.

Tortillas stuffed with cheese, ham, and sweet bell peppers covered in a savory mixture of eggs and salsa are allowed to mingle overnight, like a Mexican French toast. Easy to prepare and just pop it into the oven in the morning with your feet up, sipping a coffee.

Discover this easy make-ahead cheesy sausage souffle recipe: fluffy overnight breakfast casserole with pork sausage, cheddar, and eggs—ideal for "simple brunch ideas for a crowd," "cheesy sausage bake for beginners," or "gluten-free adaptable breakfast souffle with minimal prep."

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Cajun-style lamb and goat marinade with white wine, creme de menthe, soy sauce, hot pepper sauce, and dried mint. Soak 6 to 12 hours, then use as basting sauce.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

Medium Hot Salsa recipe