North & South America recipe collection

Traditional Caribbean callaloo soup with dasheen, okra, plantain, and yam puréed into a silky, spiced broth with a Scotch bonnet kick. Warm, green, and soul-filling.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

A comforting dessert that fits perfectly alongside pumpkin pie. Homemade dumplings perched in rich and thick maple syrup.

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or dip.

Venison or pork chops browned and smothered in ketchup and brown sugar, then simmered until sticky and fork-tender. A hunter's kitchen classic that turns game meat into candy.

A soft, vanilla-scented bread machine loaf studded with rainbow sprinkles. Just 5 minutes of prep, then the machine does the work. Kids go absolutely wild for this one.

Traditional Sicilian cannoli with wine-spiked fried shells and a chilled ricotta filling scented with cinnamon, vanilla, and candied citrus peel. Topped with glace cherries and powdered sugar.

Capirotada, the traditional Mexican bread pudding layered with cheese, raisins, and a warm cinnamon-clove syrup. A Lenten dessert that's sweet, savory, and spiced all at once.

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.

Quick-braised pork and crisp cabbage seasoned with warm Caribbean allspice for a one-pot weeknight dinner that's ready in 30 minutes and tastes like island comfort food.

Grilled chicken breasts marinated in a tangy curry-lime sauce with vinegar, garlic, and cayenne. Bold Caribbean flavors with easy prep and just 15 minutes on the grill.

Caribbean seafood soup simmers shrimp and crab with zucchini, squash, and potatoes in a creamy, lime-brightened broth. An easy one-pot soup with a Caribbean lean and an optional kick of heat.

Scrumptious pastries made with succulent ground caribou, jalapeno peppers and tomato sauce.

Carne adovada is a New Mexican classic where pork chops soak overnight in a bold red chile sauce with garlic and oregano, then cook low and slow until fork-tender and drenched in smoky heat.

Carne asada y naranjas features skirt steak soaked in fresh orange juice, then grilled over charcoal alongside caramelized orange slices. Citrusy, smoky, and impossibly simple for a Mexican-inspired cookout.

A succulent dish made with savory pork, chopped onions and juicy tomatoes.