Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

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

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.

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. ...

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).

Sweet potatoes are naturally sweet enough when caramelized in the oven, so we eschewed brown sugar and “savorized” them instead with garlic oil.

Drawing her inspiration from the Caribbean, food editor Lillian Chou stirred lightly sweetened coconut milk into roasted sweet potatoes.