This semifreddo (Italian for"half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

Not in the mood for bread? No problem. This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.

Adapted from a recipe by chef Chris Bianco, of Pizzeria Bianco, in Phoenix, this dough bakes up crisp and chewy.

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

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

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

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 impressive-looking ice cream cake is a snap to make.

Remarkably moist and chocolatey, this angel food cake is wonderful served with vanilla yogurt and sliced strawberries.

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