Potatoes are a cornerstone of the Peruvian. Gently spiced cheese sauce is usually poured over the potatoes or served as a dip. We serve them over the sauce, with accompaniments of lime and meaty olives....

The Italian bread known as focaccia is traditionally made with olive oil and is often sprinkled with fresh rosemary and crunchy flakes of sea salt.

American chefs are beginning to discover the virtues of Maras and Urfa peppers.

In this weeknight-easy pasta, anchovies provide a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.

Ají amarillo paste is crucial to many Peruvian dishes.

Chef Frank Camorra prefers to use Chardonnay vinegar for this dish, a popular tapas plate at MoVida; if you can’t find it, try Champagne vinegar.

This lively salad is full of celery, parsley, olives, and lemon zest. Using canned octopus allows the whole thing to come together in a flash.

Fresh mozzarella and basil added to croutons and ripe tomatoes combines two Italian classics into one terrific dish.

Students of Moroccan cuisine will tell you that olives don’t belong in a chicken stew with prunes, but if you love that sweet-briny balancing act, feel free to add them....

The mayonnaise works as a zesty dip for both, so you may want to double the amount.