Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then add sausages and cook, turning, until browned, about 3 minutes. Transfer to a cutting board and halve lengthwise. Return sausages to skillet and cook, cut sides down, until cooked through, 1 to 2 minutes more. Transfer to a plate and keep warm, covered with foil...

Preheat oven to 400F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry...

Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water. Wash leeks in a bowl of cold water, then lift out and drain well in a sieve. Peel and coarsely chop large boiling potatoes, then add to pot with leeks, chopped onions, celery, garlic, salt, pepper, and 6 cups water...

Pat bacon dry and cook in 2 batches in oil (1 tablespoon per batch) in a 12-inch heavy skillet over moderate heat, turning over once, until browned, about 4 minutes per batch (use caution; oil will splatter). Transfer with tongs to a paper-towel-lined platter and keep warm, loosely covered with foil. *Available at some butcher shops and Schaller & Weber (212-879-3047; schallerweber.com)...

Cook onion in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until soft and golden, 6 to 8 minutes. Bring a 6- to 8-quart pot of salted water to a boil. Discard any discolored or damaged tough outer leaves from cabbage, then core cabbage and carefully lower into boiling water using a slotted spoon...

Make cake: Put oven rack in middle position and preheat oven to 400F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill. Toss rhubarb with brown sugar in a bowl until coated. Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal...

For sauce: Bring cream, liqueur, sugar, and vanilla to boil in heavy medium saucepan over medium-high heat, stirring frequently. Mix cornstarch and 2 teaspoons water in small bowl to blend; whisk into cream mixture. Boil until sauce thickens, stirring constantly, about 3 minutes. Cool, then cover and refrigerate until cold, about 2 hours. (Can be made 3 days ahead. Keep refrigerated...

Preheat oven to 400F. Flour large baking sheet. Blend first 6 ingredients in processor until oats are coarsely ground. Add butter; cut in using on/off turns until coarse meal forms. Transfer to bowl. Add beaten whole egg and buttermilk. Using fork, stir to incorporate. Mix in currants (dough will be sticky). Turn dough out onto floured surface. Using floured hands, shape dough into 8-inch round...

Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate 1 day. Bring pork in salt water to boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork. Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm...

1. Set a rack in the middle of the oven and preheat to 350. 2. Stir together the 2 1/4 cups flour, the baking powder, baking soda, and salt in a bowl. 3. In the bowl of a heavy-duty mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. Add the egg, beating until smooth. 4. Decrease the mixer speed to low and beat in half the flour mixture...

Preheat oven to 350F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky)...

Preheat oven to 425ºF. Sift together flour, sugar, baking powder and soda, and salt into a food processor, then add oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with small (pea-size) lumps, then transfer to a bowl. Stir together zest and buttermilk. Toss currants with oat mixture, then add buttermilk, stirring with a fork just until a dough forms...

Preheat oven to 400F. Whisk together flours, oats, wheat germ, baking soda, salt, and caraway seeds in a large bowl. Blend in 3/4 stick cold butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough is evenly moistened. Knead dough on a lightly floured surface, dusting with flour to prevent sticking, 1 minute (dough should remain soft and slightly sticky). Shape dough into a ball...

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots...

F~ ^*and grate raw potato; place in a bowl. Beat egg, and add to the potato.2. Slice the raw lean bacon into thin strips (julienne). Add to the potatoes along with the diced onion, parsley, pepper, and cheddar. Combine thoroughly.3. In a crepe pan, heat oil over medium-high heat. Pour the mix onto the pan. Cook on both sides, until golden brown...

Sift together flour, baking powder, and salt in a large bowl. Cut butter into bits and, with your fingertips or a pastry blender, blend into flour mixture until it resembles coarse meal. Using a fork, stir raisins and milk until just combined. Transfer to a lightly floured surface and, with floured hands, knead until it forms a dough...

Preheat oven to 400F. Lightly oil large baking sheet; sprinkle with cornmeal. Whisk buttermilk, molasses and oil in medium bowl. Stir in oats; set aside. Mix next 6 ingredients in large bowl. Make well in center. Add buttermilk mixture and raisins. Stir until dough comes together (it will be moist). Let stand 5 minutes. Lightly flour work surface. Scoop half of dough onto surface; knead gently just until no longer sticky, about 30 seconds...

Preheat oven to 375F. Lightly flour large baking sheet. Whisk first 5 ingredients in large bowl to blend well. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in toasted, chopped walnuts. Whisk buttermilk, egg and molasses in small bowl to blend. Gradually add buttermilk mixture to flour mixture, stirring until medium-firm dough forms. Turn dough out onto lightly floured surface...

Make crunch:Preheat oven to 350F. Combine first 6 ingredients in large bowl. Add butter and rub in with fingertips until mixture forms moist clumps. Mix in walnuts. Sprinkle mixture onto rimmed baking sheet. Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 35 minutes. Cool completely. (Can be made 2 days ahead. Store airtight...

Make crust:Preheat oven to 350F. Blend all ingredients in processor just until dough gathers together. Shape dough into log. Cut into 8 equal rounds. Press 1 round over bottom and up sides of each of eight 4 1/2 x 3/4-inch tartlet pans with removable bottom. Pierce crusts with fork. Bake crusts until pale golden, about 18 minutes. Cool in pans on rack. Make filling:Set aside generous 1/3 cup chopped chocolate...

The day before baking, make the mixed spice: In a spice grinder, combine the coriander seeds, cinnamon, cloves, and allspice. Grind until powdery. Pour into an airtight container. Add nutmeg and ginger and mix well. Measure out 1 level tablespoon and store the remainder in a cool place for later use. Combine the mixed spice with the water, raisins, butter, and sugar in a medium saucepan...

Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes. Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet...

Preheat oven to 350F. Blend first 6 ingredients in blender. Gradually add flour; blend until smooth. Let stand 15 minutes. Heat medium nonstick skillet over medium-high heat. Brush with butter. Add 2 generous tablespoons batter, tilting pan to coat bottom. Cook until golden on bottom, about 45 seconds. Turn pancake over. Cook until bottom is speckled with brown, about 30 seconds. Turn out onto paper towel. Cover with another paper towel...

Preheat oven to 400F. Line heavy large baking sheet with parchment paper. Roll out pastry on floured surface to 15x12-inch rectangle. Cut crosswise into three 12x5-inch strips. Transfer 2 pastry strips to prepared sheet, spacing evenly (freeze third strip for another use). Pierce pastry all over with fork. Freeze 10 minutes. Bake pastry strips until golden and puffed, about 15 minutes. Transfer baking sheet to rack; cool pastry...

Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper...