Magnificent News: Recipes! Lomo Saltado, Gochugang-Braised Tempeh Lettuce Wraps, Djaj M’qualli (Chicken, Olive and Lemon Tagine)

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What to cook during the week ahead, from Post Food editors.

By Ann Maloney

Think of how boring it would be if we didn't share our favorite foods with one another across backyard fences and vast oceans.

I'm reminded of this when I reach for a favorite condiment, such as versatile Korean gochujang, a keeper in my book and one that's featured in Joe Yonan's recent Weeknight Vegetarian column dish, Gochujang-Braised Tempeh Lettuce Wraps.

This week's dishes offer great examples of how rich our recipe box can be when we expand our horizons. Eat Voraciously newsletter writer Daniela Galarza took us to Peru for Lomo Saltado, a beef stir-fry tossed with french fries, that she describes this way: "It's a classic example of Peruvian Chifa cuisine, a blend of Chinese technique and ingredients from Spain, as well as those native to the Peruvian mountains." (She goes on to describe the proper way to achieve a high-heat sear, which is vital, and she offers a vegetarian option.)

Olga Massov wrote about her maiden attempt making Djaj M'qualli (Chicken, Olive and Lemon Tagine), with a recipe adapted from San Francisco-based Moroccan chef Mourad Lahlou's cookbook, "Mourad." It's as fragrant as it is delicious, with browned onions and a mix of coriander, white pepper, ginger, saffron and turmeric.

Food writer Tiffany-Anne Parkes shared a poignant journey back to her birthplace with a story about her mother, who died in March, and the Jamaican Spiced Bun she made for her just before her passing. "I knew only spiced bun and Tastee cheese, its traditional accompaniment, could provide the consolation she sought."

Each dish is distinctive, letting home cooks dip their spoons into foods from other lands right in their own kitchen.

A couple of new things coming up: On Wednesday, May 4, at noon (E.T.), we will relaunch our weekly Q&A food chat, with a new emphasis on kitchen problem-solving. It will be hosted by staff writers Aaron Hutcherson and Becky Krystal, who are both experts at offering home cooks advice on equipment, ingredients and techniques. (Check out Becky's recent piece in defense of shortening and Aaron's on mini food processors.) As recipe developers, they can answer your cooking questions, too. And, if you have a question for any of us on the Food team, we'll be ready to jump in. You can find the Q&A and post a question in advance here.

Also, if you've been working toward creating a less wasteful, greener kitchen, vegan chef and author Priyanka Naik can provide guidance. Her new eight-week newsletter, Ecokitchen, is designed to help you sharpen your sustainable cooking skills. Sign up for the Ecokitchen newsletter series here.

Happy cooking!