North & South America recipe collection

Thick-cut pork chops browned in a skillet, then baked under a blanket of golden onions and rich sage-beef gravy. Creole comfort food that begs for a pile of mashed potatoes.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Rolled sole fillets baked in white wine, nestled inside hollowed tomatoes stuffed with sauteed onions, and draped in a silky butter sauce with fresh herbs. A show-stopping French classic.

Quick Southwestern casserole layered with zucchini, corn, fried tortilla quarters, and green chilies in a spiced tomato sauce, smothered in melted cheddar. Ready in 20 minutes.

Sonoran-style fry bread with ground toasted cumin and black pepper kneaded right into the dough. Puffy, golden, and crispy on the outside with a soft, pillowy center.

Creamy Mexican corn soup pureed smooth, seasoned with cumin and green chilies, enriched with melted pepper jack cheese. Served over chicken and tomatoes with crispy fried tortilla squares.

Grand Brazilian seafood soup with grouper, shrimp, mussels, crab, and lobster in a rich fish head stock with tomatoes, coriander, parsley, and cayenne. A coastal feast in a bowl.

Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.

Layered vegetarian tortilla casserole with corn tortillas, spicy tomato jalapeño sauce, melted Monterey Jack, and a sour cream topping baked until bubbly. Feeds a crowd. Serves 12.

Savory sourdough Mexican muffins loaded with cheddar, creamed corn, green chiles, bacon, and pimentos. A Tex-Mex twist on cornbread muffins with sourdough tang and chili powder kick.

Spam fajitas with seared canned pork, peppers, and onions tucked into warm flour tortillas with cheese, lettuce, and salsa. Pantry weeknight dinner ready in 25 minutes.

Layers of seasoned refried beans, cubed SPAM, chili beans, cheddar, and Monterey Jack baked until bubbly, then topped with sour cream and olives. This hot layered dip feeds a crowd with tortilla chips.

A dense, buttery Spanish-style almond cake spiked with tequila añejo, orange and lemon zest, and freshly grated nutmeg. Dusted with powdered sugar for an elegant holiday dessert.

Cajun-spiced beef stew with cayenne, cumin, and hot sauce simmered low with potatoes, carrots, and celery. Stick-to-your-ribs comfort with a fiery kick.

Spinach mousse made with blanched fresh spinach, egg whites and a drizzle of heavy cream, finished with a pinch of nutmeg. Cold, silky, no-cook starter for a French or Creole table.

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.