cooking

Cozy Season Is Better with Aji Amarillo

Plus: chicken pot pie and plant-based Buffalo wings.

Oct 6, 2025 — 4 min read

When Bay Area chef Stuart Brioza (of State Bird Provisions and Anchovy Bar) posted a bubbling yellow skillet of Peruvian aji de gallina on his Instagram a few weeks ago, I knew that I needed to order a jar of aji amarillo purée.

Our sleeping minds serve up bizarre dishes. They might be more satisfying than the real thing.

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Plus: "water salad" and tomatoes' last hurrah.

Plus: America's Test Kitchen's new video series and an honorary plum torte.

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