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DAILY RECIPE

Argentinean Potato Salad

SUBMITTED BY: Saul

A classic South American potato salad, also known as 'Ensalada Rusa,' that contains chopped green olives and mixed vegetables with a little kick of lemon and ground mustard.

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A Taste of the Caribbean: Jamaican Jerk

Learn about the key flavors of this famous Caribbean spice blend, then make your own!

Fajitas

Your family will love fajitas! Let them build their own then watch your kids eat their vegetables!

Quinoa

Once prized by the Incas, this adaptable grain is has now been incorporated into many cuisines.

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Picadinho'A Brasiliera

Submitted by: Woman Whisking

Home Town: Saxonburg, Pennsylvania, USA

Living In: Riverton, Wyoming, USA

This is an authentic Brazilian ground beef and vegetable recipe which I tweaked to my family's liking. Who says ground beef has to be boring! Serve over hot white rice.

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Sun-Dried Tomato and Arugula Pizza

Submitted by: SAOPAULO1

This pizza recipe uses sun-dried tomato and arugula mixing taste and texture into a gourmet pizza.

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Ensalada Roja con Pollo (Red Salad with Chicken)

Submitted by: Laurie Gonzalez

Living In: Bremerton, Washington, USA

My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge.

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Brazilian Lemonade

Submitted by: Jumala

This recipe for 'lemonade' actually uses limes and has the additional sweetness of sweetened condensed milk. Best served immediately.

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Pisco Sour

Submitted by: DORITA

Home Town: Huánuco, Huánuco, Peru

Living In: La Molina, Lima, Peru

Pisco is a style of brandy common to Peru and Chile which has a bit of a tequila flavor. The egg white gives this tangy drink a smooth, full body. Don't forget the bitters, they're the secret ingredient!

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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.