Recipes

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...

Peru is a seafood nation. More than 1,500 miles of Pacific coastline, the cold and abundant Humboldt Current, and a culinary tradition built around fish and shellfish going back thousands of years. When Peruvians eat shrimp, lobster, or crab, they...

Stuffed bell peppers are one of those dishes that exists in every culture in some form. They're practical, complete, and satisfying. They're also usually underseasoned. Aji rojo fixes that. Stirred through the filling and drizzled over the top, rocoto pepper...

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...

Cauliflower has a problem: left to its own devices, it's bland. It needs fat, heat, and something with actual flavor to become what it's capable of. Aji verde is all three of those things in one jar. Roasted at high...

When Peru meets the Mediterranean, your fish and chicken get a lot more interesting. Aji verde already has the herby, garlicky depth that makes Greek yogurt sauces work. Fold them together and you get something that's cooling and spicy at...