We’re not dismissing the sweeter side of pain perdu (French toast), but custardy, golden bread just as easily goes savory.

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

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....

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

This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.

Keep a stash of cooked chickpeas in your fridge and you’ll be able to whip up this soffritto on demand. It’s great tossed in pasta, too.

These potatoes look like doubloons and taste like a million bucks.

Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans.

Cooking quinoa so that it’s light and fluffy like couscous is a great trick to learn.