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)...

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 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 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...

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...

For dressing:Puree first 5 ingredients in blender. Let mixture stand at least 15 minutes and up to 1 hour. Strain mixture into small bowl, pressing on solids to release any liquid; discard solids. Stir in sweet chili sauce. (Can be made 1 day ahead. Cover and refrigerate.) For tofu:Combine first 7 ingredients in large bowl. Add tofu and dressing to bowl; toss to coat.Arrange 1 or 2 lettuce leaves on each of 6 plates...

To assemble: Overlap leaves around outside edge of round serving platter. Place cheese in the middle and cluster fruits and nuts decoratively around the cheese. Serve with crackers...

Stir together cheese, beans, cilantro, and cumin. Heat 1 teaspoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then add a tortilla. Top with a scant 1/2 cup cheese mixture, spreading evenly, then top with 2 tablespoons salsa. Cover with another tortilla. Cook until underside is golden, 1 to 2 minutes. Carefully flip and cook until other tortilla is golden, 1 to 2 minutes more...

Flake trout and transfer 2 cups to a food processor, then blend with butter, shallot, dill, lemon juice, hot sauce, and pepper until smooth. Reserve remaining trout. With motor running, add water to trout purée in a slow stream and process until water is absorbed, about 1 minute. Transfer to a bowl and fold in reserved trout, then pack mixture into a 4-cup glass or ceramic mold or bowl...

Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.) Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl...

Assemble and marinate terrine:Cook onion in butter in a 10-inch heavy skillet, covered, over moderately low heat, stirring frequently, until soft, about 10 minutes. Add garlic and thyme and cook, stirring, 1 minute. Transfer to a large bowl set in a bowl of ice. While onion cools, pulse salt, peppercorns, allspice, nutmeg, and bay leaf in grinder until finely ground. Add to onion mixture and whisk in cream, eggs, and brandy until combined well...

Make granita:Bring kombu and water to a simmer in a small saucepan over moderate heat, then remove from heat and cool completely, about 30 minutes. Discard kombu. Transfer 5 tablespoons kombu broth to a bowl along with remaining granita ingredients and stir until sugar is dissolved. (Reserve remaining broth for another use...

In a bowl, mix all ingredients except bread and garlic cloves. Add salt and pepper to taste. Set aside, unrefrigerated, 3 hours. Heat oven to 350F. Toast bread on a baking sheet. Rub cut side of garlic on each slice; top with tomato mixture.Nutritional analysis per piece 40 calories, 0.8 g fat (0.1 g saturated fat), 7 g carbohydrates, 1.2 g protein, 0...

Heat oven to 400F. Coat a shallow roasting pan with cooking spray; cook potatoes (covered with foil) for 15 minutes. Uncover and roast until tender, about 30 minutes. Meanwhile, bring carrots, onion and 1/2 cup water to a boil in a medium nonstick skillet. Reduce heat; simmer, covered, 5 minutes. Uncover; cook until water evaporates and vegetables are tender, about 3 minutes...

Make Cheddar crisps:Put oven rack in middle position and preheat oven to 400F. Blend Cheddar, flour, and cayenne in a food processor until combined well. Add butter and blend until dough starts to clump, about 30 seconds. Turn out onto work surface and gently knead until combined well. Using palms of your hands, roll dough into a 3/4-inch-thick rope (about 20 inches long)...

Put oven rack in middle position and preheat oven to 450F. Stuff 1 piece of cheese into each date, then wrap 1 piece of bacon around each date, securing it with a pick. Arrange dates 1 inch apart in a shallow baking pan. Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper bag or parchment. Serve immediately...

Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight...

Whisk first 8 ingredients in large bowl. Gradually whisk in both oils. Chill at least 2 hours or up to 2 weeks. Rewhisk before serving. Buying guide:Harissa paste, a spicy North African red chili paste, is sold at some supermarkets and Middle Eastern markets. If unavailable, substitute hot Thai-style chili sauce, such as Sriracha. Jars of preserves (brine-cured) lemons can be found at many specialty foods stores...

Preheat oven to 450F. Sauté pancetta in medium nonstick skillet over medium heat until crisp, about 8 minutes. Remove from heat and cool. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Rub in butter with fingertips until coarse meal forms. Stir in Fontina and sage, separating strands of cheese. Add 3/4 cup buttermilk and pancetta with any pan drippings and stir until moist clumps form...

Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking. Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork...

Cover potatoes with salted cold water by 1 inch in a 4-quart pot and boil, uncovered, until tender, 10 to 15 minutes. Drain in a colander and halve if large. While potatoes boil, steam asparagus in a steamer set over boiling water, covered, until crisp-tender, 3 to 5 minutes. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking, then pat dry...

Halve eggs lengthwise and carefully remove yolks. Purée yolks, goat cheese, milk, mustard, pepper, and salt in a food processor until smooth. Add dill and pulse until finely chopped. Spoon (or pipe using a pastry bag) goat cheese mixture into egg whites...

Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour. While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375F. Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes. Leave oven on...

Preheat broiler. Combine butter, anchovies, and milk in small saucepan over low heat. Cook until anchovies dissolve, mashing with back of spoon and stirring often, about 3 minutes (do not boil). Place bread slices on rimmed baking sheet. Brush with oil; top with mozzarella slices. Broil until cheese melts and bread crisps, watching closely to prevent burning, about 3 minutes. Transfer crostini to platter. Drizzle sauce over crostini; serve...