61 port wine recipes

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.

Savoy cabbage rolls stuffed with turkey sausage, rice, scallions, and celery, simmered in a rosemary-thyme tomato sauce. A lighter version of classic stuffed cabbage.

Vegetarian ratatouille lasagna layers Provencal vegetables with ricotta, mozzarella, marinara, and bechamel between tender noodles. Meatless, hearty, feeds six.

Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.

Mexican pasta pie layered with ziti, taco-seasoned tomatoes, black beans, chicken, ricotta, and cheddar. A baked casserole that combines pasta night with taco night in one dish.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Showstopper cheesecake with a pecan shortbread crust, cranberry glaze layer, white chocolate orange filling, and candied orange slice topping. A stunning holiday dessert that requires overnight chilling.

Roasting concentrates flavors without adding fat and lends a buttery-soft texture.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.