Saute

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

Chinese fermented black beans are a bargain—the small amount here packs a pungent, salty flavor that complements the sweet, garlicky sauce for the wings.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

Editor's note: The recipe and introductory text below are from The Shun Lee Cookbook by Michael Tong. This Sichuan dish features a regional sauce, sometimes called "fish-fragrant flavor," that combines hot chili paste, garlic, ginger, scallions, vinegar, sugar, and soy sauce—but no fish!

The broccoli gives bright flavor and color to this easy vegetarian pasta dish.

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

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

Dinner rolls work well as buns for these mini burgers. Allow three burgers per person and top with tomato, red onion, and cucumber slices.

Look for panko in the Asian foods section of the supermarket.

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.

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.

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.

This slightly sweet mash tastes great with roast pork or lamb.

Anne Marie Gaspard of Gros Islet, St. Lucia, writes: "I've always enjoyed cooking — for my family and for myself. My children are grown, so when they visit on Sundays, I spoil them with good home-cooked meals. During the week I like to make dishes that are different but still easy."

"Shark and bake," a popular Trinidadian pocket sandwich, is found at beach shacks and street stalls throughout the island. Part of its appeal is the variety of go-withs, from mango chutney to sliced cucumbers. "Bake" is a catchall term for several types of bread, grilled or fried. Since blacktip shark — the traditional choice — is not readily available, catfish or tilapia fillets are substituted here. Pita pockets are a stand-in for the flatbread that's typically used to make the sandwich.

Improv: Top with smoked salmon instead of caviar.