North & South America recipe collection

Meatless bulgur tamales wrap a savory filling of cracked wheat, tomatoes, pepper, and brown rice miso inside masa dough and corn husks. A hearty vegetarian Tex-Mex classic with deep umami and no meat required.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Medallions of veal with sauces: tender stuffed veal cutlets on a bed of sauteed spinach, dressed with a crayfish Nantua sauce and lemon-chive wine butter, garnished with crayfish and asparagus. Fine dining at home.

French wild mushroom and foie gras stuffing for veal medallions, with shiitake, cepes, chanterelles, button mushrooms, shallots, white wine, and chives. A masterchef-style restaurant component.

Mexican rice toasted golden brown in oil with garlic, then simmered in chicken broth. A versatile base recipe with endless add-in possibilities.

Mexican-Italian fusion lasagna with hot Italian sausage, chili powder, ricotta, cheddar, and jalapenos layered between flour tortillas instead of pasta sheets.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Mexi corn lasagna layers seasoned ground beef, corn, and picante sauce between corn tortillas with a cottage cheese and Parmesan filling, topped with melted cheddar.

Beef liver and onions with a Mexican twist: flour-dredged liver browned with garlic and jalapeno, then simmered low and slow with sliced onions until tender.

Mexicali pasta salad: tricolor pasta tossed with tart tomatillos, sweet pineapple chunks, jalapeño, cilantro, and a lime-zest dressing made from the reserved pineapple juice. Sweet, tangy, fiery summer side.

Mexicali omelet: a fluffy 6-egg skillet omelet topped with a quick ketchup and green chili salsa. A retro Tex-Mex breakfast that serves three from one pan.

Layered Mexican tortilla appetizer with cream cheese, picante sauce, and dried beef stacked between flour tortillas. Chilled overnight and sliced into wedges. Make-ahead party food.

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.