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Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

This recipe originally accompanied shrimp and scallop posole .

Bagged salad mix gets dressed up with a tangy lime dressing, spicy serrano chile, and crunchy pepitas.

Posole, a hearty Mexican soup, is traditionally prepared with pork or chicken. Shrimp and scallops make this version special enough for a party.

Toast St. Patrick's Day with our drink that combines the quintessential Irish spirit with a classic American cocktail. Serve it on the rocks to better balance the Irish whiskey's peaty note. If you prefer it a bit drier, make the vermouth portion half sweet and half dry.

You've seen them at chic restaurants—here's how to make them at home. Skewer one and serve in a Martini. (Start this recipe at least two days ahead so the flavors have time to develop).

This fresh and sophisticated dish would be a delicious vegetarian entrée for two—just add rice. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Nick was inspired to make this dish while living in Philadelphia, where the sandwich is king. It's great for breakfast, or even a Sunday supper.

Editor's note: The recipe and introductory text below are from The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World by Lynn Alley. For more on slow cooking, click here. Poaching salmon, or any fish for that matter, in the slow cooker is a no-brainer. Although it isn't a traditional dish for long, slow cooking, it is one of the things that the low, even temperatures of the slow cooker does well with. Poached salmon, needing no oil to cook, makes a light lunch paired with lemon rice, steamed vegetables, and salad, or a sumptuous dinner with herbed mashed potatoes and grilled vegetables.

Use this fresh mint syrup to make Mint Juleps or Mojitos.

The Piña Colada was born in Puerto Rico in the 1950s. Give this version an extra dose of the tropics with a stylish shredded-coconut rim (see below).

Often found at shacks on the beach in Puerto Rico, this full-flavored crab dish is served in the shell, or with rice and green bananas or plantains. A defining element of the dish is sofrito, a traditional Spanish sauce of tomatoes, onions, garlic, bell peppers, cilantro, and hot pepper.

Gin is big in the British Virgin Islands, as you might imagine. Here, it's combined with local soursop juice and curaçao. The name is a reference to the shade of the Caribbean Sea.

Named after the heart-shaped callaloo leaves from the taro plant, this traditional stew can be made with crab, lobster, and shrimp, or taro root and coconut milk. But all versions of the dish call for okra and, of course, callaloo leaves. Spinach makes a great substitute for the callaloo.