North & South America recipe collection

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Indian-style spinach with popping black mustard seeds, dried chilies, turmeric, fresh mint, yogurt, and lemon. A quick saag-inspired side dish ready in 20 minutes.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Individual tuna pizza on a crispy flour tortilla with pizza sauce, mushrooms, tomato, green pepper, and mozzarella. A quick, high-protein personal pizza ready in 20 minutes.

Irish barmbrack is a traditional yeasted fruit bread studded with raisins, currants, allspice, and lemon zest. Soft, lightly sweet loaves often baked for Halloween and All Saints' Day.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Italian Sausage and White Wine Spaghetti Sauce recipe

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Jalapeno and red pepper corn sticks made with blue cornmeal, baked in a cast iron mold until golden and crispy. A spicy, colorful twist on classic cornbread.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Oozy, gooey, spicy and delicious variation on the classic American grilled cheese.

Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.

French stuffed duck legs and sliced breast with blueberry gastrique sauce. Duck thighs filled with a veal, pork, and giblet forcemeat, served with seared aiguillettes.