North & South America recipe collection

This is a quick and easy make-ahead bacon and tomato pasta salad recipe that's always a hit at potluck get-togethers.

Rabbit cake is an old-fashioned Pennsylvania Dutch comfort bake: tender deboned rabbit layered with creamy potato filling and a simple stock gravy, then baked until golden and bubbling. Frugal, deeply savory.

Rabbit jambalaya with the Cajun holy trinity of onion, celery, and bell pepper, bay, garlic, white and red pepper. Slow-browned for that smoky-brown jambalaya color.

Mexican-style rabbit braised in a chili-infused, peanut-thickened sauce warmed with cumin, clove, and nutmeg. A rustic, mole-adjacent dish where peanut butter lends body and depth. Works with chicken too.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Add a new look to your dinner with this salad made with corn chips, avocados and catalina salad dressing.

Ranchera sauce made from scratch with a roux-thickened tomato base, cumin, garlic, and fresh vegetables. A versatile Mexican sauce for rice, enchiladas, and huevos rancheros.

Frozen layered parfait with honey-almond cream base and raspberry mousse top, served with warm raspberry sauce. The dinner-party showstopper from the Masterchefs collection.

Raspberry-tangerine mousse folds fresh raspberries and bright tangerine into a light gelatin-set base lifted with an orange-liqueur sabayon and whipped cream. A make-ahead fruit mousse for individual glasses.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Roasted red peppers blended with sour cream and a touch of heat create a vibrant Mexican sauce perfect for tacos, enchiladas, grilled meats, or veggie bowls.

Authentic South Texas skirt steak fajitas marinated in beer, lime juice, chili powder, cumin, and jalapenos for 6 to 8 hours. Grilled over mesquite for real Tex-Mex flavor.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!

Picadillo-style beef hash with apples, raisins, olives, jalapeno, and warm spices for burritos, tacos, or over rice. A sweet-savory Mexican ground beef filling with Cuban flair.

Cajun rice dressing with apples, raisins, pecans, and a cayenne-white pepper seasoning mix. Sweet-savory-spicy side dish cooked in stock until tender and fluffy.