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Panfried eggplant, walnuts, and cheese melt into each other and make a rich filling between crisp layers of phyllo in this hearty, meat-free pie.

That distinctive quality of ume-shiso—the tart-and-salty combination of umeboshi (pickled plums) and green shiso, an exuberantly undefinable fresh herb—really enhances the juicy sweetness and char of grilled shrimp and the faintly radishy crunch of daikon.

Our Australia correspondent, Pat Nourse, attended the Sydney Seafood School. The combination of flavors here is quintessentially Australian, inspired by far-flung sources and joined together in a unique way. The brininess of preserved lemons brings out the sweetness of the king crab you'll find in each twirl of pasta.

Here, sturdy Bibb leaves from the center of the head do the work of traditional dumpling wrappers. If that's not an easy enough sell, the dipping sauce will be.

Pizza bianca (white pizza) is a Roman dish that's more like seasoned flatbread than your typical pizza. It's great with the salumi and cheese.

These tacos don't come from a particular town or restaurant; rather, they incorporate elements from many different Yucatán grill masters. The preparation may look complicated, but it's actually pretty easy—because your guests assemble the tacos themselves.

The best tool for grating is a rotary grater by Zyliss ($20; chefcentral.com) or by Microplane ($25; thekitchenstore.com).

Make a simple herb oil to brush over the flatbreads as soon as they come out of the skillet. Just mix 1/4 cup olive oil, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon ground coriander. Or serve with raita .

This light spring recipe, from chef Daniel Patterson of San Francisco's Coi, is a great way to use the buttermilk left over after making Patterson's homemade butter . Strips of yuba are simmered in the buttermilk and then topped with a bright-green sauce of fresh peas, basil, and fava leaves. Yuba, also called tofu skin, is made by heating soy milk until a skin forms on the surface. Here, strips of tender, slightly chewy yuba stand in for pasta. (See the Test-Kitchen Tips, below, for more information on ingredients and substitutions.)

Find the eggs in specialty markets

Thick asparagus spears become an addictive appetizer when they're given a crunchy coating.

A bright, beautiful spring appetizer.

A flavorful light supper or first course.

Gremolata (a classic Italian garnish made from lemon peel, parsley, and garlic) gets a new twist here with the addition of tarragon.