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...

The best pizza you've ever had probably wasn't made with a traditional tomato sauce. Nashville hot chicken pizza. White clam pizza. Pesto pizza. The best pizzas use the pizza format as a vehicle for whatever makes the most sense, not...

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...

Shrimp scampi is one of those dishes everyone has an opinion about. Too buttery. Not enough garlic. Too much lemon. Not enough wine. Everybody's got a version. Here's ours: swap the parsley for aji verde, and watch the whole thing...