Lillian Chou

Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs (left over from Beef Sautéed with White Wine and Rosemary ) mingle with garlic to cast a spell over roasted potatoes, resulting in something that's just right on a winter night.

This textural celebration of legumes includes those that are both in and out of pods. You'll find crisp-tender Romano beans and green beans, as well as droves of firm yet creamy fava beans (also called broad beans), which have been a staple in places like Egypt, China, and the Mediterranean for millennia. The beans are all cooked in one pot and then warmed in a skillet, where verdant shreds of basil join them at the last minute for extra oomph. Sound easy? That's because it is.

BLT, hold the bread (you won't miss it). Big chunks of sun-ripened tomato and soft leaves of butterhead lettuce—Boston or Bibb, for instance—are topped with a creamy blue cheese dressing (fine-tuned with a wizardly touch of bacon fat) and plenty of crisp homemade bacon bits. It is a familiar yet striking kickoff to a bucolic meal seriously focused on produce.

Here, handsome and crowd-pleasing beef tenderloin is first rubbed with an Indian-inspired combination of spices—cardamom, mustard, and others work in concert with the nuanced heat of black peppercorns—and then seared to form a fragrant, inviting crust. Finishing it in a moderate oven results in a roast that is evenly rosy, juicy, and as delicious as it is beautiful. Like the bulgur with herbs and the bevy of beans and basil , it can be served at room temperature.

Nothing says "garden fresh" like a handful of aromatic herbs, and while you may be tempted to take bulgur down the well-traveled tabbouleh road, a little deviation can be an excellent thing. In this case, cilantro steps up to the plate, replacing parsley (typical of tabbouleh) and adding distinct flavor to an already intoxicating amount of mint. Toasting almonds in olive oil and then adding both to the mix enhances the nuttiness of the whole grain.

Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.

This layered dessert gets its name, volador, from the way the edges of the pastry "fly up" as they bake. The combination of thin, crackly pastry with creamy dulce de leche is unbeatable in its simplicity. Don't worry if the torte doesn't slice neatly—it's meant to be an informal dessert, the kind that invites guests to swipe crumbs from the serving platter and dip them into stray puddles of dulce de leche. It's too good to let a single bite go to waste.

Anticuchos are skewers of meat (traditionally beef hearts) or fish that are marinated in vinegar and a paste of ají panca, a Peruvian chile with a deep, woodsy spice. These savory morsels are easy to eat and easier to love, so it's no surprise that they are a popular street food all over the country. Their bite-size nature also makes them a fine appetizer. Here, flatiron steak takes the place of beef hearts; that more accessible cut has a robust flavor that stands up well to the bold marinade and the heat of the grill.

Comfort food, Peruvian style. The chile sauce's brilliant yellow hue comes from a pinch of turmeric, as well as bottled ají amarillo paste, which also lends a fruity heat. It is thickened with bread and walnuts (a tasty trick for stretching foods to feed many mouths) and blended to a satiny smoothness. Although Peruvian cooks usually shred the chicken and add it directly to the sauce, we like the elegance of serving the roast chicken breasts on top of the sauce and passing extra around in a gravy boat.

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.

The citrusy flavor of the juicy South American naranjilla, which resembles a small orange, shines bright in a cool, sweet-sharp counterpoint to the volador. Frozen fruit purées—increasingly available in a wide range of varieties—are a great way to introduce yourself to fruits that are difficult to find fresh. Bonus: Making ice cream with them is a breeze.

Versions of this casual dish are found throughout Peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. We've simplified the technique, but have no fear— you will still end up with lots of delectable crunchy bits. Although it is served here as a side dish, tacu tacu also makes a satisfying vegetarian supper alongside a green salad.

In a country known for its fascinating, wide-ranging cuisine, ceviche just may be Peru's national dish. Combinations of sparklingly fresh raw fish marinated in a piquant dressing (often made with ají amarillo and lime juice) are served everywhere, from the lowliest fish shacks to the finest restaurants. For food-safety reasons, we choose to gently poach the scallops, but otherwise, this version, accented by tender sweet-potato cubes, chewy kernels of choclo (a type of Andean corn), and red bell pepper, is entirely classic. Don't forget to drink up the delicious liquid that remains after the ceviche has been eaten. Peruvians prize this leche de tigre as a hangover cure.

Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, and each country claims the Pisco Sour—recognizable by its distinctive foamy head (from egg white) and tart lime flavor—as its own. A swirl of fresh pineapple juice boosts the tropical vibe.

Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks’ note, below).

There's no trick to this straightforward, old-fashioned side dish—just delicious ingredients simply prepared. Store-bought peas have been picked and frozen at their peak freshness; their delicate sweetness and bright color require little embellishment.

Fried chicken in the South has many variations. Here, a buttermilk marinade helps keep the meat tender and juicy underneath crisp, golden skin; pepper-speckled gravy and bacon add savor and smoke.

Like it or not, cucumbers and radishes have become virtually seasonless. Here, they provide a lively, refreshing counterpoint to the meal's overall richness. What's more, the whole dish can be put together in mere minutes.

Mashed potatoes are at their best when you don't fuss with them too much, and leaving the skins on gives them a rustic, almost rakish air. These harmonize beautifully with a generous splash of the chicken's luxurious gravy , but remember to save room for dessert.

Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail—or even a cold beer.