Whisk together zest, juice, mustard, pepper, sugar, and salt until sugar and salt are dissolved. Add oil in a slow stream, whisking until emulsified...

Preheat oven to 350F. Butter six 3/4-cup custard cups or ramekins. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Beat in egg yolks. Stir in flour in three additions alternately with buttermilk in two additions. Stir in lemon juice. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Fold egg whites into yolk mixture. Divide batter among prepared cups. Place ramekins in roasting pan...

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...

Heat oil in heavy medium saucepan over medium-high heat. Add shallots and sauté 5 minutes. Add red peppers with their liquid. Stir in sugar; sauté 2 minutes. Add 2 cups broth and simmer 5 minutes. Cool soup slightly. Working in batches, puree soup in blender. Return soup to pan. Bring to simmer; stir in orange juice. Thin soup with additional broth, if desired. Season with salt and pepper...

Bring water, rice, lime juice, cilantro, and salt to boil in a small saucepan. Reduce heat to low; cover and cook 20 minutes Discard cilantro before serving...

Stir water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20 minutes. Transfer to bowl; cool to room temperature. (Can be made 1 week ahead. Cover and chill...

Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat...

Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add water and salt and bring to a boil. Stir in remaining ingredients, then cover pan and remove from heat. Let stand, undisturbed, 5 minutes. Fluff with a fork.Cooks' note:Taste your olives before you start cooking; if they are very salty, reduce the salt in this recipe...

Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat...

Roast duck:Put oven rack in middle position and preheat oven to 475F.Stir together salt, coriander, cumin, and pepper. Pat duck dry and sprinkle inside and out with spice mixture. Cut 1 half of orange into quarters and put in duck cavity with thyme, marjoram, parsley, and 4 onion wedges.Squeeze juice from remaining half of orange and stir together with wine and stock. Set aside...

For dressing:Preheat broiler. Place garlic cloves on small baking sheet; broil until golden brown, about 2 1/2 minutes per side. Heat 1 teaspoon oil in heavy small skillet over medium heat. Add onion slices; cook until light brown and slightly softened, about 7 minutes per side. Finely chop garlic and onion. Whisk pomegranate juice and next 4 ingredients in small bowl. Whisk in 1/4 cup oil. Mix in onion and garlic. Season with salt and pepper...

ncrease heat to medium-high. Pour egg mixture into pan. Cook until light and fluffy, stirring constantly with a rubber spatula, about 8 minutes. Spoon eggs onto warm serving platter. Top with:Meyer Lemon Crème Fraîche12 slices smoked salmon (about 8 ounces)1 tablespoon finely chopped fresh chivesServe remaining Meyer Lemon Crème Fraîche alongside...

Mix together on a small plate:5 tablespoons sugar1 teaspoon ground cardamomRemove panettone from oven, spread 1 side of each slice with butter mixture, then press into sugar mixture. Bake until topping bubbles, about 4 minutes...

Preheat oven to 400F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve...

In medium bowl, whisk together all ingredients. Season with salt and freshly ground black pepper. Taste and add more lime juice if desired...

Remove zest from lemon in 1-inch-wide strips with a vegetable peeler. Cut off any white pith from zest with a small sharp knife. Halve lemon and set aside. Heat oil and zest in a 5-quart wide heavy pot over moderate heat until zest is golden, about 3 minutes. Remove from heat and discard zest, reserving oil in pot. Cook Broccolini in an 8- to 10-quart pot two-thirds full of boiling salted water, uncovered, until crisp-tender, 5 to 7 minutes...

For each sundae: Fill a bowl, Martini glass, or widemouthed wineglass with 3 generous scoops of vanilla ice cream. Drizzle ice cream with a teaspoon or more of orange liqueur (such as Grand Marnier). Coarsely chop half of a Florentine cookie and sprinkle over the ice cream. Garnish with a whole cookie and 1 or 2 thin strips of orange peel (each about 2 to 3 inches long)...

Bring water and sugar to boil in a heavy large skillet, stirring until the sugar dissolves. Thinly slice blood orange (you can substitute a regular orange); add to skillet, arranging in a single layer. Reduce the heat to medium-low and barely simmer until the white pith of the orange becomes translucent, turning the slices occasionally, about 40 minutes. Allow the orange slices to cool in the syrup, turning occasionally...

For orange filling:Sprinkle gelatin over 1 tablespoon water in small bowl. Let stand 10 minutes to soften. Combine sugar, 2 tablespoons orange peel, and lemon peel in medium metal bowl. Using fingertips, rub ingredients together until sugar is moistened. Add eggs; whisk until smooth. Whisk in both juices...

Peel ginger and halve crosswise. Cut pieces lengthwise into 1/16-inch-thick slices, then cut slices into 1/8-inch-wide julienne strips and transfer to a 2-quart heavy saucepan.Remove zest from 3 oranges in long wide strips with a vegetable peeler, removing any white pith from zest with a paring knife, and add to ginger in pan. Fill pan three-fourths full with cold water and bring to a boil. Boil 1 minute, then drain in a sieve...

Puree all ingredients in processor. Process in ice cream maker according to manufacturer's instructions. Transfer to container, cover, and freeze until solid, at least 3 hours. (Can be made 2 days ahead. Let stand at room temperature 30 minutes before serving...

Make cake layers:Put oven rack in middle position and preheat oven to 350F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl...

Make tart shell:Lightly beat yolk with milk in a small bowl (reserve white for egg wash). Pulse together flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolk mixture and pulse just until dough begins to gather into a ball. Press dough into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, at least 1 hour...

Make lemon soy mayonnaise:Stir together all mayonnaise ingredients in a small bowl. Chill until ready to serve. Make shrimp cakes:Pulse chopped bacon in food processor until finely chopped. Pat shrimp dry, then add to bacon and pulse just until shrimp is coarsely chopped (do not purée). Soak bread in milk in a shallow bowl until very soft, about 30 seconds...

For fruit compote:Bring grape juice to boil in heavy large saucepan. Reduce heat to medium-low and simmer uncovered 1 hour. Add all remaining ingredients and bring to boil. Reduce heat to medium-low and simmer until fruit is tender and liquid is reduced and slightly syrupy, about 1 hour longer. Transfer compote to large bowl. Let stand at room temperature until cool, about 2 hours...