Preheat oven to 375 F. Lightly oil 11 x 7-inch glass baking dish. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and saute until golden brown, about 8 minutes. Mix in raisins, ground coffee, oregano, pepper and cumin. Add rice and 1 cup water; stir to blend. Reduce heat, cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Season to taste with salt...

Preheat oven to 200F.Stir together 1/4 cup sugar and cinnamon and set aside.Whisk together flour, salt, and remaining 2 teaspoons sugar in a large bowl. Add milk in a slow stream, whisking, then add eggs, 1 at a time, whisking well after each addition.Peel apples, then cut into 1/8-inch thick slices with slicer, rotating around core (discard core). Cut apple slices into 1/8-inch-thick matchsticks and toss with lemon juice in a bowl...

Make dough:Stir together yeast, 1/4 cup warm milk, and 1 tablespoon sugar in bowl of mixer until yeast is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together lemon juice and remaining 3/4 cup milk and let stand until curdled, 1 to 2 minutes...

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...

Bring a 4- to 6-quart heavy pot of salted water to a boil and keep at a bare simmer. Fill a large bowl with very cold water and set aside. Whisk together flour and 1 teaspoon salt in a medium bowl. Whisk together milk, eggs, and crème fraîche in another bowl, then whisk into flour until batter is smooth. Working over barely simmering water, force half of batter through spaetzlemaker, food mill, or colander...

Cook onion and garlic in oil in a 3 1/2- to 4-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Increase heat to moderate, then add cumin and allspice and cook, stirring, 30 seconds. Add tomatoes (including juice), brown sugar, salt, and pepper and simmer, stirring occasionally and breaking up tomatoes, 10 minutes...

For sauce: Boil juice in small saucepan until reduced to 1/2 cup, about 6 minutes. Remove from heat. Add chocolate and let stand 1 minute; whisk until melted and smooth. Stir in brandy and vanilla. (Sauce can be prepared 4 days ahead. Cover and chill. Rewarm before serving.) For filling: Combine 1 cup juice, wine, star anise, and cinnamon in large saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat...

Steam potatoes until tip of knife easily pierces center of slices, about 10 minutes. Transfer to large bowl. Cover with foil. Sauté bacon in large skillet over medium heat until brown, about 3 minutes. Using slotted spoon, transfer bacon to paper towels. Discard all but 2 1/2 tablespoons drippings. Heat drippings in skillet over medium heat. Add onion; sauté 2 minutes. Whisk in next 6 ingredients...

Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut. Preheat oven to 325F. Peel and core apples and cut into 1/4-inch-thick slices. Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes...

Bring cherries (with any juices), 3/4 cup sugar, and cornstarch to a boil in a 2 1/2- to 3-quart heavy saucepan, stirring occasionally, then simmer 2 minutes. Transfer filling to a bowl and cool completely. While cherry filling cools, arrange 3 phyllo sheets in 1 layer on a work surface and let dry 15 minutes. Keeping 12 remaining sheets stacked, halve crosswise, then stack halves...

1. Prick each sausage a half-dozen times with a needle or pin stuck in a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half-cooked, 4 to 5 minutes...

Preheat oven to 450F. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add sliced leek and carrot strips; sauté until crisp-tender, about 5 minutes. Open fish flat and arrange skin side down in large roasting pan. Sprinkle fish with salt and pepper and 1 1/2 teaspoons minced fresh thyme. Top with leek and carrot mixture and bay leaves. Dot with 2 tablespoons butter. Pour Riesling over fish...

1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil. 2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners' sugar and beat until stiff and glossy, 5 to 8 minutes...

Bring beer, onion, and apples to a bare simmer. Add sausages and cook 3 to 5 minutes or until heated through. Reserve beer mixture. Grill sausages until golden brown, about 2 minutes. Transfer beer mixture with a slotted spoon to a platter and top with grilled sausages...

1. Preheat the oven to 350F. Grease a kugelhopf or 10-inch Bundt pan. 2. Sift together the flour, baking powder, and salt. Beat the butter until smooth, about 1 minute. Gradually add the sugar and beat until light and fluffy, about 4 minutes. Beat in the egg yolks, one at a time. Stir in the flour mixture and milk. 3. Beat the egg whites on low speed until foamy, about 30 seconds. Increase the speed to high and beat until stiff but not dry...

Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds. Add flour and blend until batter is just smooth, about 30 seconds (batter will be very thick and sticky). Bring large pot of salted water to boil. Working in batches, pour batter through slotted spoon held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking...

Bring a large pot of salted water to a boil. Fill a large bowl with cold water. Stir together flour and salt. Whisk together eggs and milk, then whisk into flour until batter is smooth. Working over boiling water, force one third of batter through a spaetzlemaker or large holes of a food mill. As dumplings float to surface, transfer them to bowl of cold water with a slotted spoon. Make 2 more batches in same manner...

Prepare barbecue (medium heat). Whisk beer, mustard, oil and thyme in small bowl to blend. Brush both sides of onion slices with some of mustard dressing, being careful to keep slices intact. Grill onion and bratwurst until onion is tender and slightly charred at edges and bratwurst is golden brown, turning twice, about 10 minutes for onion and 6 minutes for bratwurst. Grill bread until lightly toasted, about 1 minute per side...

Prepare grill. Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes. (You will need to mist the coals with water to keep "brats" from being scorched when fat drips down and flames erupt.) Put a pair of brats, cut in half lengthwise and stacked, on each roll. Smother brats with accompaniments...

Prepare grill. Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes. While bratwursts are cooking, in a 3-quart saucepan heat beer, butter, and onions, stirring occasionally, until warm. Keep marinade warm over low heat. Transfer grilled bratwursts to pan and let stand in marinade until ready to serve 15 to 20 minutes...

In a large deep heavy skillet stir together beer, mustard, and ketchup. Cut 1 onion into thick slices and add to beer mixture. Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes. Prepare gill. Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact...

Preheat oven to 325F. In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened...

Squeeze out as much liquid as possible from spinach. Place spinach in blender. Add buttermilk, oil, egg and yolk; blend well. Sift flour, salt and nutmeg into large bowl. Gradually add buttermilk mixture; stir until thick and sticky batter forms. Working in batches, drop batter by rounded 1/2 teaspoonfuls into large pot of boiling salted water, dipping teaspoon into boiling water between spoonfuls. Boil until cooked through, about 10 minutes...

Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add to skillet and sear until brown, about 1 minute per side. Transfer steaks to plate. Add onion to skillet. Reduce heat to medium and sauté onion until brown, about 8 minutes. Add cookies and allspice and stir 1 minute. Add broth. Whisk sauce until thick, about 3 minutes. Season with vinegar, salt and pepper...

Combine first 8 ingredients in large saucepan and bring to boil. Cool. Place beef in bowl slightly larger that beef. Pour marinade over. Cover and chill 2 days, turning beef twice daily. Preheat oven to 350F. Remove beef from marinade and place in roasting pan; reserve marinade. Roast beef until tender, about 2 hours. Transfer beef to carving board; cool. Pour any accumulated juices from roasting pan into marinade...