North & South America recipe collection

The cake was so moist and delicious. It's kind like carrot cake but without carrot, and it has become my new favourite.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.

Nothing is quicker and easier than a grilled cheese, and the best part is that it always comes out delicious with the gooey melting cheese. It's also versatile to make, feel free to be creative with the toppings. That's what I have been doing with my grilled cheese, this Mexican inspired version is definitely one of them.

An easy, filling yet delicious week-night meal that's ready within half an hour.

Very easy to put together. Tastes delicious and it's also nutritious enough to start up your day.

Creamy, cheesy and moist corn bread with chunks of sweet corn and caramelized onion. Serve these delicious corn bread with a bowl of warm stew or just having it directly is a pure enjoyment.

Mexican Tomato Lime Soup recipe

Crunchy on the outside, tender on the inside this mexican-style baked fish delivers.

My favorite as a child growing up in cold Minnesota.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Montreal's Tabbouleh Salad recipe

Learn techniques to make a moist meatloaf main dish with traditional and several surprising ingredients that work together to hold in moisture while enriching the sweet, tangy glaze.

This recipe sounds great I would really like to try it.

White chicken chili recipe done right. This best Chili Blanco has layers of clean, complimentary relatively mild and agreeable flavors.

A simple New England classic that highlights the flaky tenderness and light taste of the cod or any white fish.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.