Recipes

Grain bowls are everywhere right now, and most of them taste like nothing in particular: a scoop of rice, a scoop of protein, a drizzle of whatever dressing is in the fridge. A Peruvian bowl is a different thing entirely....

Lomo saltado is a Peruvian stir-fry of tender beef sirloin, tomatoes, and red onion, seared fast in a screaming-hot wok with soy sauce and ají amarillo, then piled over white rice with a tangle of golden fries tucked into the...

Chicken salad has a reputation problem. It's the lunch people eat when they can't think of anything else, made with leftover rotisserie and whatever's in the fridge. It's fine. It's never exciting. Adding aji amarillo changes the premise entirely. The...

The first time you put aji amarillo in a pasta sauce, it feels like a risk. By the time you're eating it, it feels obvious. Aji amarillo has a natural sweetness, a fruity brightness, and a moderate heat that integrates...

The grain bowl has become shorthand for healthy, put-together eating. Most of them are fine. This one is the reason to make grain bowls. Aji amarillo and sweet potato share a color and a natural sweetness that makes them ideal...

Peru has one of the world's great culinary fusions, and most people outside of Lima have never heard of it. Nikkei cuisine — born from the Japanese immigrant community that settled in Peru's coastal cities in the late 19th century...