We doubt you’ll have any leftovers from this homey blueberry cake, but if you do, it will make a fabulous companion to your morning coffee.

When pork shoulder is marinated, grilled, and sliced thin, it’s tender and juicy. The chile-based adobo with guajillos and pullas provides a rich, mellow heat.

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....

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

Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing.

Every spring, we fall in love with fresh flavors. From the first bite of a miraculously good mozzarella salad dotted with farro and basil to the last crumb of a lemony cake decorated with shimmering candied...

Get an early look at the ten dishes from our upcoming issue that our editor in chief can’t stop thinking about.

Good-quality ingredients brought together with a minimum of fuss: Tender, delicate crab when teamed with homemade semolina, develops a certain swagger.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, recognizable by its distinctive foamy head (from egg white) and lime flavor.