North & South America recipe collection

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Authentic Oaxacan mole coloradito with toasted ancho and guajillo chilies, Mexican chocolate, fried plantain, almonds, and sesame seeds. A rich, layered sauce for chicken.

A scrumptious sweet potato casserole that gets a unique and delicious taste from the chopped pecans it uses.

Monte Cubano is the Monte Cristo meets Cuban sandwich mashup: ham, smoked turkey, Swiss, mustard, pickles, and garlic mayo soaked in egg and pan-fried until golden.

Moravian sand tarts are thin, buttery Pennsylvania Dutch cookies rolled paper-thin and topped with a pecan half. The dough chills overnight for easy rolling and crisp results.

Moravian Scotch cakes, a 4-ingredient Pennsylvania Dutch shortbread cookie with caraway seeds, topped with boiled icing and colored sugar. A crisp, buttery heritage recipe.

Morisqueta, a traditional Mexican method for cooking perfectly fluffy white rice with separate grains. Soaked, boiled, and rested for light, non-sticky results every time.

Morisqueta con chorizo: a rustic Mexican dry-rice dish with crumbled chorizo, sauteed onion, and fresh tomato folded through steamed rice. Five ingredients, classic Michoacan peasant food.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Nacho chicken casserole: a 35-minute Tex-Mex weeknight dinner layered with crushed tortilla chips, diced chicken, cream of mushroom soup, sour cream, picante sauce, and a melty cheddar topping.

Loaded sheet pan nachos with chili beans, melted cheddar, homemade guacamole, sour cream, olives, and fresh tomato. Crispy, cheesy, and ready for game day.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.