Using largest holes on box grater, shred potatoes into large bowl. Mix in egg and next 4 ingredients. Transfer potato mixture to strainer set over same bowl.Add enough oil to heavy medium skillet to reach depth of 1/4 inch. Heat oil over medium-high heat. Working in batches, drop batter by rounded tablespoonfuls into hot oil, flattening with back of spoon to form 2- to 3-inch-diameter 1/4-inch-thick pancakes...

Put oven rack in middle position and preheat oven to 450 F.Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.Divide half of garlic butter among snail shells...

Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well...

Make filling:Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute...

Using on/off turns, mince garlic and ginger in processor. Add beans, reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process mixture to coarse puree. Add cilantro and green onion; process to combine. Transfer to bowl; garnish with whole star anise, if desired.*Available in the Asian foods section of many supermarkets and at Asian markets...

Place in large bowl and toss with enough dressing to coat:1 5- to 6-ounce bag mesclun1 8-ounce can sliced water chestnuts, drainedTop with:1 small red onion, thinly sliced ...

Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate sweet potatoes, add to colander, and set aside to drain.In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in jalape o.Press sweet potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper...

Preheat oven to 200 F. Place 2 nonstick baking sheets in oven.Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture...

Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.) Preheat oven to 400 F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano...

Heat 2 tablespoons olive oil in heavy large skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Saut shrimp until just opaque in center, about 3 minutes. Transfer shrimp to large bowl. Add lime juice and lime peel to skillet. Using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl. Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend...

Combine currants and water in small bowl. Let stand 30 minutes. Drain. Transfer currants to medium bowl. Cook escarole in batches in large pot of boiling water just until wilted, about 2 minutes. Drain; cool under cold running water. Drain again; squeeze to remove excess water. Combine with currants. Heat oil in large skillet over medium-high heat. Add garlic; saut just until beginning to color, about 2 minutes...

In wide, deep, heavy-bottomed saucepan over moderate heat, bring cream to simmer. Cook, uncovered and without stirring, until thickened enough to coat back of wooden spoon, about 5 minutes. Stir in spinach and cook, stirring occasionally, 2 minutes. Transfer to bowl and cool slightly. Stir in sour cream and season with salt and freshly ground black pepper. Serve warm. Makes about 1 3/4 cups...

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry.Cook bacon in a 4-quart heavy pot over moderate heat, turning occasionally, until crisp, 6 to 8 minutes. Transfer to paper towels.Pour off all but 2 teaspoons fat from pot, then add oil and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes...

Make mushroom stock:Quarter 1 1/2 pounds white mushrooms (about 9 cups quartered), then pulse in a food processor in 2 batches until finely chopped. Melt 1/2 stick butter in a 5- to 6-quart heavy pot over moderately high heat until foam subsides, then sauté chopped mushrooms, stirring occasionally, until liquid from mushrooms is evaporated, 10 to 15 minutes...

Cook onion, salt, and pepper in oil in a 2- to 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add curry powder and cook, stirring frequently, 2 minutes. Add tomatoes (with their juice) and broth and simmer, uncovered, 5 minutes. Stir hot water into peanut butter until smooth and add to soup. Simmer, uncovered, stirring occasionally, 5 minutes. Stir in cilantro before serving...

Put oven rack in middle position and preheat oven to 400F. Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp...

Mix cream cheese, lemon juice and zest. Season with salt and pepper. Dollop a small spoonful of cream cheese mixture on each bagel chip. Gently roll salmon pieces into loose cylinders and lightly pinch together at the bottom to create a rose shape. Place salmon pieces, pinched side down, on top of chips; sprinkle with capers. Arrange chips on a platter and garnish with greens...

Make dumplings:Stir together 1 1/2 cups flour and lukewarm water (1/2 cup) in a bowl until a shaggy dough forms. Knead on a lightly floured surface, adding more flour as needed if dough is sticky, until smooth, about 1 to 2 minutes. Dust dough lightly with flour and cover with an inverted bowl, then let stand at room temperature at least 10 minutes and up to 1 hour (to let gluten relax)...

Blend cheeses, heavy cream, lime juice, salt, and cayenne in a blender until smooth. Transfer cheese mixture to a bowl, then stir in salmon and chives until just combined.Line each mold with a single layer of rinsed and squeezed cheesecloth, leaving a 1-inch overhang. Pack salmon mixture into molds. (It will mound slightly.) Fold overhanging cheesecloth over tops. Transfer molds to a plate and chill, covered, at least 3 and up to 24 hours...

Blend all ingredients in a food processor until smooth, then chill, covered...

Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well...

Put oven rack in middle position and preheat oven to 450F.Using a heavy knife, mince and mash garlic to a paste with 1/8 teaspoon table salt.Beat together butter, shallot, garlic paste, parsley, remaining 1/4 teaspoon table salt, and pepper in a small bowl with an electric mixer until combined well. Beat in wine until combined well.Divide half of garlic butter among snail shells. Stuff 1 snail into each shell and top snails with remaining butter...

Make filling:Stir together oyster sauce, soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.Heat a dry 12-inch heavy skillet (not nonstick) over moderately high heat until hot but not smoking, then add 2 tablespoons peanut oil, swirling skillet to coat. Stir-fry ginger, garlic, and scallions until scallions are wilted, about 1 minute...

Put 1/2 cup sour cream in a paper-towel-lined sieve set over a bowl, then let drain, covered with plastic wrap and chilled, 3 hours.Stir together remaining 1/4 cup sour cream, eggs, onion, butter, dill, zest, salt, pepper, and 1 tablespoon chives until combined well.Invert bottom of springform pan (so that turned-up edge is underneath for easy removal of tart) and close side of pan around bottom...

Place in large bowl and toss with enough dressing to coat:1 5- to 6-ounce bag mesclun1 8-ounce can sliced water chestnuts, drainedTop with:1 small red onion, thinly sliced ...