North & South America recipe collection

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

New Orleans-style oyster souffle with minced and whole oysters, the Cajun holy trinity, and stiff egg white meringue. A classic Creole seafood souffle from masterchef tradition.

Oysters Souvenir de Tahaa breads and pan-fries fresh-shucked oysters, then plates them around a silky cream-of-shallots sauce reduced with white wine, lemon and oyster liquor.

Two-ingredient queso dip made with Velveeta and Pace picante sauce. Melts smooth in minutes and pairs with tortilla chips, corn chips, or veggies.

Pace guacamole, the four-ingredient shortcut guac built on ripe avocados, Pace picante sauce, lemon juice, and salt. No dicing onions, tomato, or chiles, the picante does all that work.

Crushed hazelnuts simmer into rich, creamy broth in this traditional Algonquin soup that needs no dairy. Just nuts, stock, shallots, and time create velvety texture that coats your spoon.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Papas chorreadas are Colombian potatoes drenched in a creamy tomato, scallion, and cilantro cheese sauce. A comforting side that pairs with grilled meats or eggs.

Copycat Pappasito's creamy poblano soup with sauteed peppers, carrots, and onion in a butter-cream roux, finished with melted Monterey Jack cheese. Rich, spicy, and restaurant-quality.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.

Peach jambalaya: Louisiana-style jambalaya with shrimp, ham, smoked sausage, and unexpected fresh peach slices. Sweet-spicy fusion served over rice for four.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Quick beef enchiladas with picante sauce, cumin, and melted cheddar. These spicy rolled tortillas come together in under an hour for a satisfying Tex-Mex weeknight dinner.

Mexican beef casserole layered with flour tortillas, creamed corn, Rotel tomatoes, enchilada sauce, and two cheeses. A crowd-pleasing party dish with serious heat.

Tired of the same old nachos with cheese? Well try this new rendition that is sure to be one of your favorites. Quick, easy, yummy!