North & South America recipe collection

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

New York crumb buns with rich enriched dough and a thick almond paste cinnamon crumb topping. The classic deli pastry from old-school Brooklyn and Queens bakeries.

Delicious Pickled Cauliflower, Carrot, and Jalapeño recipe

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

DIY Mexican chorizo sausage made from ground pork, dried red chile, garlic, cinnamon, Mexican oregano, and a splash of tequila. Stuffed into casings or kept bulk, the homemade version beats the supermarket tube every time.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

Double-frosted brownies: fudgy chocolate brownies topped with a creamy cooked fondant frosting, then crowned with melted unsweetened chocolate. Three layers, three textures, serious chocolate intensity.

Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

Sirloin strips sautéed with mushrooms, serrano chiles, cumin, and a splash of dry sherry. Wrapped in warm flour tortillas with salsa, avocado, and yogurt. Fajitas in 20 minutes flat.

Buttercup squash is one of the sweetest varieties of winter squash, and its seeds make a great snack, just like pumpkin seeds.

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Try this succulent dish that can easily be made in your crockpot. It's like pulled pork but made using beef. Make in advance for a quick and easy pulled beef sandwiches anytime.