7,135 con con recipes

Texas chile con queso, two ingredients only: a block of Velveeta and a can of Rotel tomatoes with green chiles. Melt, stir, dip. The Tex-Mex queso every Texan grew up on, ready in 20 minutes.

Grilled chicken breast marinated in teriyaki, lime, and garlic, then topped with a fresh pico de gallo loaded with tomato, jalapeno, avocado, and cilantro. A bold fusion of Mexican and Asian flavors, ready in about an hour.

Chicken and yellow rice that's baked to perfection in a casserole.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Spice up your tortilla chips with this creamy dip that's perfect for dinner parties.

Torta di nocciole: Italian hazelnut cake made with toasted ground hazelnuts and barely any flour, topped with soft whipped cream. A light, elegant Piedmontese dessert with intense nut flavor.

Pasta with homemade basil pesto made from fresh basil, Parmesan, pine nuts, garlic, butter, and olive oil. Blended smooth, rested an hour, and tossed with hot capellini.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

Creamy salmon pasta with melted Fontina cheese and heavy cream. A simple three-ingredient Italian sauce tossed with hot pasta for a quick, rich dinner for two.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

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.

Polpo con salsa, Italian octopus braised in tomato sauce with garlic, dry sherry, and optional ink for deep, rich flavor. Tender after one hour of gentle simmering.

Arroz con pollo built on a hearty mix of brown and wild rice instead of white. Browned chicken simmered with tomatoes, white wine, almonds, peas and a Latin-style sofrito of onion, garlic and paprika.

Carne guisada con papas: Mexican-American beef and potato stew with round steak, tomato sauce, cumin and garlic. The Tex-Mex weeknight comfort food simmered in one skillet.