To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith). For strips, use a vegetable peeler. For grated zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure...

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently, until crisp, then transfer to paper towels to drain. Pour off all but 2 tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and pepper and cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Stir in water and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, about 10 minutes...

To zest citrus fruits, remove the colored part of the rind only (avoid the bitter white pith). For strips, use a vegetable peeler. For grated zest, we prefer using a rasplike Microplane zester, which results in fluffier zest, so pack to measure...

Pulse together figs, apricots, and dates in a food processor until finely chopped, then transfer to a bowl and stir in walnuts and wine. Sprinkle spices evenly over mixture and stir until combined well. Cooks' note: Haroseth can be made 3 days ahead and kept, covered, at room temperature...

Place all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until fruit is tender, about 15 minutes. Cover and chill overnight. (Can be made 2 days ahead. Keep chilled.) Serve cold or at room temperature...

1. Mix egg, milk, BACARDI Rum and vanilla in blender on a medium speed for several minutes. 2. Refrigerate overnight and then pour over fresh fruit...

1. Microwave caramels and vanilla for 2 1/2 - 3 minutes on high or until caramel is melted, stirring every minute.2. Dip top of each apple slice in caramel. Remove and twist caramel around the apple. Then, roll in toffee.3. Place each apple slice on its side on wax paper and either refrigerate or let stand until caramel sets...

1. Place pork on a rack in a shallow roasting pan. Sprinkle the pepper evenly over pork. Roast in a 425 degree F. oven about 30 minutes or until a meat thermometer reaches 155 degrees F. Remove from oven; cover loosely with foil. Let stand for 10 minutes. 2. Meanwhile, prepare rice mix according to package directions, adding dried apricots the last 5 minutes of cooking. Spread in a shallow baking pan and cool for 20 minutes. 3...

In medium bowl stir together salsa, chutney, pear, and cucumber. Serve immediately or cover and chill until serving time. Before serving, stir in toasted almonds. Makes about 2 cups (32, 1-tablespoon servings). Make-Ahead Tip: Prepare salsa. Cover and chill in the refrigerator for up to 24 hours ahead. Stir in nuts just before serving...

1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt. 2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit. 3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet...

1. Lightly coat a 10-1/2- or 11-inch round tart pan with a removable bottom with cooking spray. Trim phyllo to 14-inch squares. Keep phyllo covered with a sheet of plastic wrap to prevent drying out. Place 1 phyllo sheet in prepared pan; allow ends to hang over edge. Lightly coat with nonstick spray. Sprinkle with gingersnap crumbs. Add another sheet of phyllo, staggering corners...

1. Preheat oven to 350 degree F. Grease and lightly flour an 8x11-1/2-inch round baking pan. Line the bottom of the pan with waxed paper. Grease waxed paper. Lightly flour pan; set pan aside. 2. Stir together flour, baking powder, and orange peel in a large bowl; set aside. 3. Place eggs and sugar in a blender container or food processor bowl. Cover and blend or process until smooth. Add nuts...

In a medium bowl stir together the papaya or mango, pineapple, red onion, sweet pepper, cilantro, lime or lemon pel, lime or lemon juice, jalapeno, and ginger. Cover and chill salsa for 8 to 24 hours. Makes about 2-1/4 cups (17 2-tablespoon servings)...

1. In a medium saucepan combine water, wine or juice, and sugar. Bring to boiling, stirring occasionally until sugar is dissolved. Add cranberries, grapes, grated ginger, if using, and cloves. Return to boiling. Reduce heat. 2. Cook, covered, for 15 minutes, stirring occasionally. Uncover and cook 10 minutes more, stirring occasionally. Stir in mint (if using) just before serving. Serve warm or chilled with roast goose or turkey...

1. In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder, cinnamon, ginger, and salt. Make a well in center of flour mixture. In a bowl beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir just until moistened. Stir in pear. 2. Lightly grease twelve muffin cups or line with paper bake cups; fill two-thirds full...

1. Grease a baking sheet. Set aside. In a medium bowl stir together the strawberries and, if desired, the 1 tablespoon sugar. Set aside. 2. For dough, in a medium mixing bowl stir together the flour, baking powder, cream of tartar, and baking soda. Cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients, then add the buttermilk or sour milk all at once...