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

Serve as a side dish for roast chicken.

Saltimbocca, an Italian classic, traditionally calls for veal — but tastes even better with chicken.

Paired with the pea tendrils, chanterelles, and fingerling potatoes, this main makes the most of spring's best ingredients.

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 North African-inspired stew is good over couscous with a little lemon juice and chopped mint. Because it's made with beef tenderloin, it's ready in minutes instead of hours.

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.

Carbonades Flamandes This traditional Flemish recipe is perfect for the slow cooker. After hours over low heat, the meat becomes remarkably tender, the onions are sweetly caramelized, and the ale simmers down to a rich sauce. If you prefer a thicker stew, remove the lid for the last two hours of cooking. Serve this dish with a good Belgian beer. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Saltfish is a staple throughout the Caribbean, providing a rich, salty flavor for simple dishes like fritters, steamed callaloo, and rice. This dish is called "pick-up saltfish" because the salt cod is pulled apart and shredded. It's made into a salad that's eaten for breakfast or brunch with coconut bake or crackers. It's a good party snack, too. The salt cod needs to soak overnight, so start this recipe a day ahead. Salt cod is available at some supermarkets and at specialty foods stores.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic, write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country."

The mash is named for Spanish Harlem's historic market street where Martinez's grandmother would buy malanga, a knobby tuber. Hanger steaks are sold in doubles (two steaks attached by connective tissue). Ask the butcher to separate and trim them.

In Jamaica, this dish turns up by the seaside or near rivers, as janga (river crayfish) are often used. It is seriously, deliciously hot — wash the heat down with ice-cold beer. Using uncooked shrimp that have been deveined with the shells intact will make the shrimp much easier to peel.

Sheila Jacobs and Lynn Kramer of Abreu, Cabrera, Dominican Republic write: "We're both from the U.S., but we have lived in the Dominican Republic for about 25 years. We're friends, business partners, and neighbors, so we entertain together often. Cooking the local dishes has made us feel a part of the country." This recipe is inspired by pescado con coco (fish with tomato, garlic, and coconut).

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.

This gorgeous winter salad would go well with the Mediterranean Supper Omelet. The seasoned rice vinegar takes candied walnuts from ubiquitous to inspired.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."

The classic combo is back — and bacon makes it better than ever.