Put oven rack in middle position and preheat oven to 200F.Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over...

Make dough:Stir together flour and salt in a bowl. Make a well in flour mixture and add egg, oil, and water, then gently beat with a fork, gradually incorporating shallow scrapings from inside flour wall to form a dough. Knead on a lightly floured surface, adding just enough flour to prevent dough from sticking, until dough is smooth and elastic, 6 to 8 minutes.Rinse a 2-quart bowl with hot water and dry it, then invert over dough...

Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.Preheat oven to 250F.Add 1/2 teaspoon butter to skillet and brush to coat bottom...

Put oven rack in middle position and preheat oven to 375F. Butter baking dish.Purée cottage cheese in a food processor until as smooth as possible, about 1 minute, then add butter, 1 teaspoon salt, and 1/2 teaspoon pepper and blend until combined well. Peel potatoes and cut crosswise using slicer into 1/8-inch-thick slices...

Put oven rack in middle position and preheat oven to 350F. Spread pistachios on a baking sheet and toast until nuts are fragrant but not browned, 4 to 5 minutes. Transfer to a bowl and cool completely. Rub off and discard any loose skins (some will remain on nuts). Pulse nuts with granulated sugar in a food processor just until finely chopped. (Do not blend to a paste...

Make batter:Stir together yeast, 1 teaspoon sugar, and warm water in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast, sugar, and warm water.) Transfer yeast mixture to a blender and add flour, salt, milk, and remaining 2 tablespoons sugar, then blend until combined. Pour into a bowl and cover with a kitchen towel...

CUTTING BEEF TENDERLOINTo get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3in (7.5cm) pieces, then cut each piece against the grain into slices about 3in (7.5cm) square and 1in (2.5cm) thick. Lay the slices flat and cut the squares into 3 by 1in (7.5 by 2.5cm) strips.1. Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent...

Toss beef with paprika, salt, and pepper in large bowl to coat. Heat 2 tablespoons oil in large nonstick skillet over high heat. Add garlic and caraway seeds; stir 30 seconds. Add peppers; toss 1 minute. Add broth. Cover; cook until peppers are crisp-tender, about 4 minutes. Using tongs, transfer garlic and peppers to bowl. Add remaining 1 tablespoon oil and beef to skillet; sauté until beef is no longer pink outside, about 2 minutes...

Make slaw:Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop...

Parboil pierogies in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, 1 minute less than package instructions indicate (pierogies will not be completely cooked). Transfer with a slotted spoon to a colander to drain. Pat dry. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté half of pierogies, turning over once, until golden, about 4 minutes per batch...

Put oven rack in middle position and preheat oven to 425F. Cook noodles in a 6- to 8-quart pot of boiling salted water until al dente, about 5 minutes. Drain in a colander and rinse under cold water, then drain well. Melt butter in a 12-inch heavy skillet over moderate heat and brush muffin cups with some of butter. Add onions to skillet and cook, stirring occasionally, until well browned, about 20 minutes...

Preheat oven to 250F. Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined. Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking...

1. In a food processor or blender, or with an electric mixer, combine the cheeses, onion, and salt. Add the eggs and beat until smooth. Beat in the butter, 1 tablespoon at a time. Stir in enough of the semolina to produce a firm dough. (Getting the moisture level right so that the batter holds together in your hand is the tricky part.) Cover and refrigerate for at least 2 hours or overnight...

Make cookies:Whisk together flour and salt in a bowl until combined. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Add whole eggs, yolks, and chocolate, beating until combined. Reduce speed to low, then add flour mixture and mix until combined well...

Make filling: Cut an X in bottom of each tomato with a sharp paring knife and blanch tomatoes together in a 6- to 8-quart pot of boiling water 10 seconds. Transfer tomatoes with a slotted spoon to a bowl of ice and cold water to cool. Peel off skin with paring knife, beginning from scored end, and discard. Finely chop tomatoes. Peel potatoes and cut into slices slightly less than 1/4 inch thick...

Put oven rack in middle position and preheat oven to 350F. Make stuffing: Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.) Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl...

Melt lard in heavy large skillet over medium heat. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. Using slotted spoon, transfer onions and shallot to small bowl. Sprinkle veal with salt and pepper...

Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking. Drain onions and peel, trimming root ends with a paring knife. Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve. Preheat oven to 350F. Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper...

Heat oil in heavy large pot over medium heat. Add onion and caraway seeds and sauté until onion begins to soften, about 8 minutes. Add beef and paprika; sauté until meat is brown on all sides, about 15 minutes. Add broth. Bring to boil, scraping up browned bits at bottom of pot. Reduce heat to low; simmer until meat is just tender, about 40 minutes. Stir potato, parsnip, carrot, and garlic into soup...

Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops. Heat oil in heavy large skillet over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl. Mix in rice, paprika, salt, pepper, and allspice. Cool 10 minutes. Mix in 1/2 cup tomato sauce, then beef and egg. Fill pepper cavities with beef mixture...