This stir-fry is staggeringly simple. A drizzle of sesame oil gives a nutty-toasty boost to thinly sliced bok choy and cabbage.

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

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp.

The advantage of cooking something in parchment is that it steams in its own juices. Here, sea bass is baked with sake, soy sauce, and ginger.

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

The mild heat and deep flavor of Maras and Urfa peppers are wonderful not just in kebabs but also in soups and stews.

Ceviche may be Peru’s national dish with combinations of fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice).

It’s the stuff of dumpling dreams: savory (panfried potato, onion, and cheese) surprises.

This layered dessert gets its name, volador, from the way the edges of the pastry “fly up” as they bake. The thin, crackly pastry with dulce de leche is unbeatable in its simplicity. ...

A basket full of freshly baked rolls adds a welcoming touch to any holiday table.