Stroll down the streets of Monsefú along the northern coast of Peru in July, and you are bound to catch a scrumptious whiff of garbanzos con pavo horneado.

Causa en lapa is a mashed potato and salted fish dish commonly served during Holy Week, a time when many Catholics in Peru abstain from eating red meat.

Ana Ccahuin Berrocal and Ives Gálvez Huamán demonstrated one of the countless ways in which seemingly bland quinoa seeds can create delectable dishes.

Long regarded as the national spirit of Peru, pisco is a grape brandy whose unique flavor and fragrance unites the European vine, the sunshine of Peru’s southern coast, and the wisdom of potters who create the jars in which the drink is stored.

Last year, my father went to Peru for research. He came back with a myriad of anecdotes, one of which really caught my attention: “We went into a small restaurant, which was almost a kitchen, and my cousin ordered a cuy.

The food should be placed in order on a ritual table by the law of ancestral rite.

By the 1950s, there were around 4,300 Chinese restaurants in the United States. Currently there are around 50,000—outnumbering U.S. McDonald’s, Burger Kings, and Pizza Huts combined.

According to the 2010 Census, there are over four million people of Chinese ancestry in the United States. For those from diaspora communities such as myself, Chinatowns have functioned as places of security

This recipe is from Chef Wang Peng 汪鹏, who is from Huai’an, Jiangsu Province. His home province is the birthplace of one of the most influential cuisines in China, the Huaiyang style

This fish dish from the Kenyan island of Lamu is usually made for some kind of special occasion such as a wedding, but it is also especially popular during the month of Ramadan.