Roast pork:Put oven rack in middle position and preheat oven to 500 F. Stir together piment n, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down...

Roast pork:Put oven rack in middle position and preheat oven to 500 F. Stir together piment n, cumin, coriander, salt, and pepper. Rub mixture all over pork. (Press lightly so rub adheres; you will have some leftover rub.) Put pork on a metal rack in a roasting pan, rib side down...

Make blancmange:Soak almonds in 3 cups milk, covered and chilled, at least 8 hours. Blend almond mixture in 2 batches in a blender until smooth, about 3 minutes per batch. Rinse kitchen towel under cold water and wring out as much water as possible. Line a large sieve with towel, then set sieve over a bowl or 4-cup glass measure and pour half of almond mixture into towel...

Put oven rack in middle position and preheat oven to 350 F. Put liner on a baking sheet. Melt butter in a 1- to 2-quart heavy saucepan over moderately low heat and add honey, sugar, and corn syrup, stirring until combined. Remove from heat and stir in flour until incorporated, then stir in egg white...

Place one 1/2-inch-thick round of goat cheese (cut from log) on each of 6 plates. Spray cooling rack with nonstick spray and place over rimmed baking sheet. Stir sugar and water in heavy small saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until mixture turns light amber, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes...

Rinse chiles, then cover with cold water in a bowl and soak, weighted with a sieve (to keep submerged), until completely rehydrated (most will turn a brighter red), about 8 hours. Do not drain chiles. Put oven rack in middle position and preheat oven to 350F. Remove 1 chile from soaking liquid and, working over chile bowl and sieve, cut a slit down one side with scissors and let interior liquid and loose seeds drain into sieve...

Trim the rind from the Manchego cheese; cut into 6 wedges and place 1 cheese wedge on each of 6 plates. Cut quince paste into 6 slices; place 1 slice atop each wedge of cheese...

Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates. Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving...

Pur e two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency...

Put oven rack in middle position and preheat oven to 400F. Line a small baking pan with foil. Roast tomato in pan until tender and skin peels off easily, about 30 minutes. While tomato is roasting, slit chile open lengthwise and discard stem and seeds, then tear chile into small pieces...

Put oven rack in middle position and preheat oven to 400 F. Rinse fish and pat dry, then rub inside and out with 1 teaspoon oil and sprinkle with salt. Place opened fish, skin side down, in a large shallow baking dish (13 by 9 by 2 1/2 inches) and bake until fish is just cooked through, about 20 minutes (fish will be opaque). While fish bakes, thinly slice garlic cloves...

Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy...

In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar...

Make fish stock:Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock). Cook fish:Pat fish dry and sprinkle with salt and pepper...

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water, uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core. Preheat oven to 200F...

For chocolate sauce:Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate. Whisk until smooth. For streusel:Preheat oven to 350 F. Mix all ingredients in bowl. Rub together with fingertips until small clumps form. Spread on rimmed baking sheet. Bake until golden, stirring occasionally, about 18 minutes. Cool streusel on sheet. For blondies:Preheat oven to 350 F. Butter 8x8x2-inch metal baking pan...

Heat 1/4 cup oil in a wide 6-quart heavy pot over moderately low heat until hot but not smoking, then add fideos and cook, stirring frequently and turning over, until golden brown (nests will break up), 10 to 15 minutes. Transfer pasta with a slotted spoon to a bowl...

1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them. 2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day. 3. Pour enough oil into a large, heavy skillet to film the bottom...

1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and saut until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.2...

Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely. Cooks’ note:Syrup can be made 1 week ahead and kept in an airtight container at room temperature...

Cook garlic in oil in a 10-inch heavy skillet over low heat, turning occasionally, until tender and golden, about 15 minutes. Transfer garlic with a slotted spoon to a cutting board and mash to a paste with a fork. Cook paprika, salt, and pepper in oil remaining in skillet over low heat, stirring, until fragrant, about 1 minute. Stir together paprika oil, garlic paste, and short rib meat in a large bowl until combined well...

Bring milk just to a boil in a 1 1/2- to 2-quart heavy saucepan. Whisk together eggs, sugar, and a pinch of salt in a bowl, then add hot milk in a slow stream, whisking. Pour custard back into saucepan and cook over moderately low heat, stirring with a wooden spoon, until it registers 170 to 175 F on thermometer, 2 to 3 minutes...

Put oven rack in middle position and preheat oven to 350 F. Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes...

Preheat broiler. Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, 15 to 20 minutes. Transfer to a large bowl and cover bowl tightly with plastic wrap, then let steam 20 minutes. When peppers are cool enough to handle, peel them, reserving all juices in bowl, and discard stems and seeds. Cut peppers lengthwise into 1/4-inch-wide strips...

Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and saut , turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature...