A straightforward stovetop braise makes this savory chicken just right for a weeknight.

Cornmeal lends these crackers a golden glow and a nice crunch. Serve them with cheese or all on their own with cocktails.

Green peppercorns subtly transform the classic combination of mussels steamed with butter, shallots, and wine by adding a bright, floral fragrance.

This pea soup—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

Comfort food, Peruvian style. The chile sauce’s brilliant yellow hue comes from a pinch of turmeric, and bottled aji amarillo paste.

Serve these rosy nibbles in place of olives at a cocktail party or alongside a juicy steak.

Ají amarillo paste is crucial to many Peruvian dishes.

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....

Rosemary does something splendid for chicken livers, and using sprigs of the herb as skewers perfumes the livers while they cook gently in butter.

Tortilla chips go well with more than just salsa, why not start with a coating that’s particularly crunchy in the first place?