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...

Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and 1/4 cup sugar. Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining 1/4 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan...

Combine 13/4 cups cream, 2 tablespoons Kahlúa, 2 tablespoons espresso powder, and 1 scant teaspoon cardamom in heavy small saucepan; bring to simmer. Whisk yolks and brown sugar in medium bowl. Gradually whisk hot cream mixture into yolk mixture; return to pan. Stir over medium-low heat until mixture is thick enough to coat back of spoon (do not boil), about 5 minutes. Strain through fine-mesh strainer into 2-cup measuring cup...

Fold tortillas in half and cut each quesadilla into 3 wedges...

Heat oil in heavy large skillet over medium-high heat. Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper...

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...

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...

For pastry:Position rack in center of oven and preheat to 425F. Using 8-inch round cake pan bottom as guide, draw 8-inch circle on piece of parchment paper; turn paper over and place on baking sheet. Bring first 5 ingredients to boil in heavy medium saucepan over medium-high heat. Add flour all at once; mix in with wooden spoon. Reduce heat to medium-low. Stir constantly and vigorously until dough comes together in smooth mass...

Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl...

Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight. Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke...

Prepare artichokes: Squeeze juice from 1 lemon half into a bowl of cold water, then drop same half into water. Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water. Cut off top inch from same artichoke with a serrated knife...

Preheat broiler. In medium bowl, beat eggs and cornstarch. Stir in capers, olives, and parsley; set aside. In a 10" ovenproof nonstick skillet, heat butter over medium heat. Add onion and pepper; sauté until softened. Add macaroni; season with salt and pepper. Stir together until heated. Remove from heat. Pour egg mixture evenly over mixture in skillet. Reduce heat to low; cover and cook 5 to 7 minutes...

Sift together flour, dried powdered buttermilk, sugar, baking powder, baking soda, and salt. Refrigerate this "from-scratch mix" in plastic storage bags until you’re hungry for waffles. (It will keep for 1 month.) On a waffle morning, whisk eggs in a large bowl until blended, then whisk in water and melted butter. Whisk dry ingredients into liquid mixture just until smooth...

Whisk yolks, ricotta and sour cream in large bowl to blend. Whisk flour, baking powder, salt and baking soda in another large bowl to blend. Add flour mixture to yolk mixture and stir until combined. Stir in milk. Using electric mixer, beat whites in another large bowl on medium speed until soft peaks form. Fold beaten whites into batter. Heat griddle or large skillet over medium heat. Brush with butter...

Use a microplane grater to grate the very fibrous horseradish, then mix the horseradish with the vinegar to keep the flavor from dissipating. Add the mustard, salt, and pepper, mix again; then fold into the whipped cream...

1. In a medium-size kettle, heat the water, but do not bring it to a boil.2. Place the coconut in a blender and add 1 cup of the hot water.3. Blend for 2-3 minutes.4. Place a colander in a bowl and line the colander with 4 thicknesses of cheesecloth.5. Pour the blended coconut mixture into the cheesecloth and twist to extract the milk, letting the milk go into the bowl.6...

Tips: (1) If the ice cream is very soft, the brine is not cold enough and more salt should be added to reduce the brine temperature. (2) If the ice cream is coarse and ice in less than 20 minutes, the brine became too cold too quickly, meaning too much salt was used. (3) Electric freezing takes longer than hand operated. (4) Make the ice cream mix the day before it is frozen to get a smoother result. (5) Freeze at least 3 hours before serving...

In the United States, milk containers are stamped with a sell-by date. The milk will be good for a certain amount of time after that date, providing it is kept cool (40 degF or below). At home, if the sell-by date has gone by, smelling the milk will help determine whether the milk has turned. Good milk has little or no smell, but milk that is going bad has a sour scent...