North & South America recipe collection

Molasses shoo-fly cake is the iconic Pennsylvania Dutch pie: alternating layers of dark molasses custard and spiced brown-sugar crumbs in a flaky pastry shell. Coffee, dunked, no negotiation.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Mom's enchilada casserole: layers of corn tortillas, taco-seasoned beef, enchilada sauce, and melty cheese, topped with olives and baked bubbling. Easier than rolling enchiladas, just as satisfying.

These have been one of my family's favorite comfort foods since I was a small child!

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Louisiana-style roasted duck rubbed with a vinegar-salt-pepper paste, stuffed with aromatics, and slow-roasted until tender. A Cajun family recipe with old-school technique and deep flavor.

Classic chocolate mousse with whipped cream, melted chocolate, and a tempered egg yolk pate a bombe base. A silky French-style dessert component.

Chicken liver mousse baked in ramekins with shallots, thyme, garlic, and cream, unmolded and served with fresh tomato sauce and herb garnishes. A French restaurant classic, home-kitchen achievable.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Nacho popcorn baked with corn chips, taco-seasoned butter, and melted shredded cheese for a crunchy, cheesy snack ready in under 20 minutes.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.