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...

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...