North & South America recipe collection

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.

Fast stir-fried beef with vegetables in savory soy-ginger sauce. Restaurant-quality Chinese takeout at home in minutes with tender meat and crisp veggies.

Strawberries Italian style macerate ripe berries with sugar, lemon, orange juice, port, and white wine. Boozy fragole al vino dessert that needs nothing more than a chilled glass.

Stuffed poblano chiles filled with ripe olives, ricotta and Monterey Jack, baked and finished with a quick olive mole sauce of tomato, cumin, chili powder and beef stock.

Stuffed chile rellenos layered casserole with whole green chiles, crab and shrimp, Monterey Jack, and aged cheddar, bound by a simple egg custard. A Tex-Mex seafood bake.

Stuffed jalapeno peppers with a creamy filling of cream cheese, boiled eggs, mayonnaise, onion, and garlic salt. A no-cook, chilled appetizer with tangy heat in every bite.

Crab-stuffed jalapenos with a crispy bread crumb coating, fried golden brown. Fresh crab meat, sauteed aromatics, and fiery peppers make this Tex-Mex appetizer unforgettable.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.

Stuffed mushrooms filled with smoked ham, garlic, white wine, and fresh herbs, then broiled with melted cheese. A Mexican-inspired appetizer with a crispy, savory bite.

Perfect for the summer, this scrumptious potato salad can satisfy anyone's appetite at lunch.

Chilled cucumber dill soup blended smooth with soy milk for a creamy, dairy-free summer soup. A light vegan cucumber soup with garlic and fresh dill served cold.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Salsa meatloaf with a Tex-Mex spin: lean ground beef bound with crushed tortilla chips instead of breadcrumbs, jarred salsa, chili powder, peppers, and olives. A Sunday dinner with a little kick.

This sunrise margarita looks so pretty, and the two layers of different flavors are both absolutely so good.