Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing

Whisk mayonnaise, mustard, honey, and vinegar in a small bowl. Mash 5 tablespoons of the dressing into the yolks to make a smooth filling. (Dressing, filling, and eggs can be covered and refrigerated overnight.) When ready to serve, spoon (or pipe) a portion of the yolk mixture into each egg white half. Gently toss lettuce with enough of the remaining dressing to lightly coat. Arrange a portion of lettuce leaves on a salad plate. Top each salad with 2 deviled eggs.

Drizzle with a little additional dressing if desired.

Serve.

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves.

Let stand 30 minutes up to 3 hours.

Serve.Set salmon on a large rimmed baking sheet; coat both sides with 2 tablespoons of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 tablespoons of olive oil and a generous sprinkling of salt and pepper; place, cut side down, on a second rimmed baking sheet. Toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper. Adjust oven racks to lowest and upper-middle position.

Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400ºF. Roast until salmon is just opaque throughout, about 25 minutes, and potatoes are golden brown, about 30 minutes.

Transfer salmon to a large platter; add asparagus to salmon roasting pan; continue to roast, along with potatoes, until bright green and just tender, 5 to 8 minutes, depending on thickness. Meanwhile, mix extra virgin olive oil, parsley, dill, capers and juice, scallions and lemon zest in a small bowl; set aside. To serve, spoon dill mixture over salmon, garnishing platter with parsley, dill sprigs, and lemon wedges. Arrange potatoes and asparagus on platter with salmon.

Serve immediately.Adjust oven rack to lower middle position and heat oven to 350ºF.

Mix flour, 1/4 cup sugar, and lemon zest in a medium bowl.

Add butter and vanilla; beat (or simply mix with hands) to form a smooth dough. Drop dough by generous teaspoons onto a parchment or Silpat-lined cookie sheet; roll into balls.

Bake until cookie bottoms are golden brown, about 15 minutes.

Transfer cookies to a wire rack to cool completely.

Place remaining sugar in a quart-size zipper-lock bag. Working a dozen at a time, drop cookies into sugar; shake to coat.

Serve. (Can be stored in an airtight tin up to 1 week.) Makes about 2 dozen.

Mix all ingredients in a medium bowl. Cover and refrigerate.

Serve with Taste-Like-Fried Tortillas or tortilla chips for dipping. Makes 1 heaping quart.Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat. Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper.

Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl. A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan.

Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total.

Transfer roast to a plate; set aside.

Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds.

Add chili mixture; sauté to intensify flavor, another 30 seconds.

Add chicken broth, bring to a simmer; return roast to the pot. Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours.

Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer.

Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes. When ready to serve, gently warm meat and peppers and onions over low heat.

Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges. *Of course you can always microwave tortillas, but I prefer to oven-steam them. For each 8 tortillas, lay a damp paper towel on a 24- by 18-inch piece of heavy-duty foil. Set 2 stacks of 4 flour tortillas each side by side on towel. Cover with another damp paper towel; seal foil completely. Warm in a 350-degree oven until steamy, about 5 minutes.

Place slaw ingredients in a large bowl, and when ready to serve, toss with the smaller amount of olive oil and a generous sprinkling of salt and pepper. Taste, adding more oil, salt, or pepper, if necessary.

Add the smaller amount of lime juice; toss to coat. Taste, adding more, if necessary.Adjust oven rack to middle position and heat oven to 325 ºF. Bring 1 quart of water to boil for a water bath.

Whisking constantly, bring sugar and 1/4 cup water to boil over medium-high heat in a medium heavy-bottomed saucepan. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to simmer until mixture turns golden brown, 10 to 15 minutes.

Pour mixture into a 9-inch deep-dish pie plate set in a roasting pan large enough to accommodate it. Meanwhile, beat cream cheese until light and fluffy in a medium bowl.

Add eggs, one at a time, scraping down sides, after each addition. Beat in both milks and vanilla until smooth. Set roasting pan in oven; pour flan batter into pie plate and water into roasting pan.

Bake until flan is jiggly, but set, about 1 hour.

Remove from oven, cool to room temperature, and refrigerate until ready to serve. Run a small knife around pie plate perimeter to loosen flan. Invert onto a large lipped platter.

Cut into wedges and serve.