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. Add wet bread to shrimp mixture, discarding any remaining milk, and pulse until just combined. Transfer shrimp mixture to a bowl, then stir in scallions, cilantro, cornstarch, salt,...

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. Drain well in a large colander. Reheat lemon oil over moderately high heat until hot but not...

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. Arrange the slices atop the tart and drizzle with some of the syrup just 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.)

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.

1. Chill chicken broth; skim off any fat. Section oranges, working over a bowl to catch juices. Cut sections into bite-size pieces. 2. In a large mixing bowl combine orange pieces and reserved orange juice, tomatoes, tomato juice, cucumber, green pepper, shallot, basil, wine vinegar, garlic, ground red pepper, and black pepper. Add broth; stir until thoroughly combined. Cover and chill for 2 to 24 hours. 3. To serve, ladle into chilled soup bowls or mugs. If desired, garnish with additional basil.

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. Put oven rack in middle position and preheat oven to 350°F. Let dough soften slightly at room temperature before...

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.

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

Preheat oven to 400°F. Place six 3/4-cup soufflé dishes on baking sheet. Mash sugar and lime peel in small bowl. Stir chopped chocolate in medium bowl set over saucepan of simmering water until melted. Remove from over water; whisk in yolks, 2 tablespoons lime-sugar, and salt (mixture will become thick). Beat egg whites in large bowl to soft peaks; add 2 tablespoons lime-sugar and beat until stiff but not dry. Whisk 1/3 of whites into chocolate mixture to lighten; fold in remaining whites in 2 additions. Fold in chocolate chips. Fill dishes with...

Roast duck:Put oven rack in middle position and preheat oven to 475°F.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.Spread remaining 4 onion wedges in roasting pan with carrot and celery, then place duck on top of vegetables and roast 30 minutes.Pour wine mixture into roasting pan and...

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).

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.Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk constantly until mixture thickens and thermometer inserted into mixture registers 180°F, about 5 minutes. Remove from heat. Add gelatin mixture and...

Whisk lime juice, ginger, and mustard in small bowl. Slowly whisk in 4 tablespoons oil. Season dressing with salt and pepper. Brush salmon on both sides with 1 tablespoon oil; sprinkle with salt and pepper, then 1 tablespoon dill and 1 tablespoon basil. Press herbs to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add salmon, herb side down; sauté 4 minutes. Turn over; sauté until salmon is just opaque in center, about 5 minutes. Toss greens with remaining herbs and some dressing. Divide between 2 plates....

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.)

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. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer...

Mash garlic and salt in mortar with pestle until paste forms. Whisk egg yolks, 6 tablespoons water, lemon juice, and mustard in medium metal bowl. Whisk in garlic mixture. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water) and whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 10 minutes total. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally, about 15 minutes. Gradually whisk oil into yolk...

Pour 3 cups warm water into large bowl of heavy-duty stand mixer fitted with dough hook. Sprinkle yeast over; stir to blend. Mix in 1 cup semolina flour. Let stand until small bubbles begin to rise to surface of mixture, about 40 minutes. Mix salt into yeast mixture, then beat in remaining 4 cups semolina flour, 1 cup at a time. Mix in 3 tablespoons oil, then 1 cup unbleached flour (dough will be slightly sticky). Turn dough out onto floured work surface; knead in lemon peel, rosemary, and 1/2 cup unbleached flour. Knead until dough is...

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. For flans:Spoon 2 teaspoons liquid from fruit compote into each of six 3/4-cup ramekins or custard cups. Place ramekins in 13x9x2-inch metal baking pan. Cover and...

Juice lemons at room temperature to yield more juice. If your lemons have been refrigerated, heat them individually on high in the microwave for 20-40 seconds. Then roll the lemon firmly on the countertop soften it.