North & South America recipe collection

A good stock can greatly improve and add flavor to many meals.

The full showpiece version of Bruno's flourless Italian chocolate cake: three layers filled with rum-spiked chocolate whipped cream, wrapped in alternating dark and white chocolate strips, and garnished with chocolate leaves.

Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.

Buffalo chicken baked sliders: spiced ground chicken patties breaded and baked (never fried) until crisp, then tucked into wheat buns with mayo, lettuce, and tomato. A leaner take on game-day buffalo chicken.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Easy ground beef and black bean burritos with tomatoes, green chiles, and chili powder wrapped in warm flour tortillas. A quick, filling weeknight dinner the whole family will love.

Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.

Homemade yeast dough stuffed with seasoned ground beef and shredded cabbage, then baked golden. Like bierocks with a spicy taco twist the whole family will love.

Authentic cabrito al pastor: whole baby goat spit-roasted over mesquite coals until smoky and tender. Served with guacamole, pico de gallo, frijoles de olla, and crispy tortilla wedges.

Traditional New Orleans cafe au lait made with Luzianne chicory coffee and scalded milk with cream. A warm, velvety Cajun coffee drink that captures the soul of the French Quarter.

Spiced Mexican coffee simmered with dark brown sugar, unsweetened chocolate, cinnamon, cloves, and vanilla. Includes a flambeed Cafe Diablo variation with brandy and Kahlua.

A crusty Cajun yeast bread loaded with three kinds of pepper: black, cayenne, and hot sauce. Polenta adds grit and crunch while garlic and parsley bring herby depth. Baked with steam like French bread.

Cannelloni stuffed with crawfish, crab, Italian sausage, and a four-cheese ricotta blend, baked under a slow-simmered tomato sauce with jalapeños. Where Cajun meets Italian and everybody wins.

Spinach fettuccine loaded with shrimp, lump crab, crawfish tails, and andouille in a white wine butter cream sauce. A luxurious Cajun seafood pasta built with proper French technique.

A succulent dish that has a spicy taste everyone in your family will love!

Cajun-spiced lamb sirloin seared and roasted, served over tomato-pepper rice cooked in chicken broth. Cayenne, paprika, and garlic give this Southern-style lamb roast serious kick.