Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes...

Preheat oven to 375 F. Cook bacon in heavy large skillet until crisp, about 8 minutes. Transfer bacon to paper towels to drain. Coarsely crumble bacon. Discard all but 1/4 cup plus 2 teaspoons bacon fat (adding olive oil if necessary to equal that amount). Heat 2 teaspoons reserved bacon fat in heavy medium skillet over medium heat. Add chopped onion and saut until tender, about 5 minutes...

Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl...

Soak porcini in 1 1/2 cups hot water in a bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan, then add broth, soy sauce, and remaining 21/4 cups water to pan and bring to a simmer...

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes...

Preheat oven to 300F. Bring broth to simmer in saucepan. Remove from heat; add mushrooms, cover, and let stand until soft, about 15 minutes. Using slotted spoon, transfer mushrooms to cutting board. Chop coarsely. Reserve mushrooms and broth separately.Sprinkle beef with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Add beef and cook until brown on all sides, about 15 minutes total. Transfer beef to large plate...

Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms. Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herb paste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together...

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed peppers, then cut lengthwise into 1/4-inch-wide strips. Heat 2 tablespoons oil in heavy large skillet over high heat. Add button mushrooms; sprinkle with salt and pepper and sauté until mushrooms are softened but still hold shape, about 7 minutes. Transfer mushrooms to large bowl. Add 2 tablespoons oil to same skillet...

Put oven rack in middle position and preheat oven to 375F. Lightly butter baking dish. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet...

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes...

Make polenta:Bring water to a simmer in a 3- to 4-quart heavy saucepan. Add grits in a slow stream, whisking until incorporated. Simmer, stirring occasionally with a long-handled whisk or wooden spoon, until liquid is absorbed and polenta is thick and soft, about 30 minutes. (Grits will have a loose, risotto-like consistency.) Remove from heat and stir in cream, cheese, salt, and pepper. Keep warm, covered...

Heat oil in heavy large pot over high heat. Add onions and cook until soft and beginning to brown, stirring frequently, about 8 minutes. Reduce heat to medium-high. Add mushrooms and sauté until wilted, about 3 minutes. Add peppers and sauté until just soft, about 5 minutes longer. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid...

Preheat oven to 300F. Using sharp knife, score skin of duck breasts diagonally to create 3/4-inch-wide diamond pattern; pat dry. Sprinkle duck with salt and pepper. Heat heavy large skillet over high heat. Add duck breasts, skin side down. Cook until skin is deep golden brown, about 8 minutes. Turn duck over; cook about 3 minutes for medium-rare. Transfer to rimmed baking sheet and keep warm in oven...

Put oven rack in middle position and preheat oven to 350F. Lightly oil a 15- by 10-inch shallow baking pan, then line bottom and all 4 sides with parchment paper, allowing 2 inches of parchment to hang over short sides of pan, and lightly brush parchment (except overhang) with oil...

Chop pancetta. Thinly slice shallots. Brush sand off 1 pound fresh chanterelle mushrooms and cut into 1/2-inch-thick slices. Crumble Stilton. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the pancetta and shallots; sauté until beginning to brown. Add 2 more tablespoons olive oil, then the mushrooms. Sprinkle with salt and freshly ground black pepper...