In a large bowl, combine yeast, water, and honey. Let stand 5 minutes, until bubbly. Add eggs, reserving 1 tablespoon (cover and refrigerate), 1-1/2 cups flour, salt, and oil. Beat until batter is stretchy. Gradually add remaining flour and drained raisins. Stir with spoon until dough is well blended. Knead on floured board for 10 minutes until smooth and elastic, adding more flour as needed to prevent sticking. Place in greased bowl. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.

Punch down. On floured board, shape into a rope 32 inches long and tapered at one end. In a 9- or 10-inch oiled springform pan, place thick end of dough in center, then form a coil to pan rim, tucking extra under loaf. Cover with oiled plastic wrap and let stand until puffy, 20 to 30 minutes. Uncover; gently brush with reserved egg wash. Bake at 325° on rack 1/3 from bottom until dark golden brown, 30 to 35 minutes. Cool in pan for 10 minutes; remove rim. Serve warm or cool. Makes 1 large loaf.

Alternate Method: using an electric mixer and dough hook. Follow above directions, but omit raisins, since they break up. Beat dough on high speed 5 to 8 minutes, adding more flour as needed to prevent sticking. Then knead in raisins by hand on floured board and continue as above.

Place salmon fillets in glass baking dish to fit, skin side down. Combine honey, lime juice, mustard, mint, salt, and pepper. Brush over both sides of salmon. Cover and refrigerate for 30 minutes. Place fish on a wire rack in shallow pan. Bake at 400° for 10 to 15 minutes, or broil 4 to 5 minutes on each side or until cooked through. Garnish with mint and lime. Makes 6 servings.

In large mixing bowl, combine lettuce, cucumber, and green onion. Crumble goat cheese over top. Garnish with tomato. In small bowl, mix cream, lemon juice and zest, honey, salt, pepper, and herbs. Toss salad with enough dressing to coat lightly. Divide salad equally between plates. Makes 6 servings.

In electric mixer, stir together flour, baking powder, soda, coffee, salt, and spices. Make a well in center and stir in oil, honey, granulated and brown sugar, eggs, vanilla, water, orange juice, and zest. Beat on low speed until well blended. Pour batter into greased 9- or 10-inch tube pan. Sprinkle with almonds. Place on baking sheet. Bake at 350° for 75 minutes, or until cake tester inserted in center comes out clean. Cover lightly with aluminum foil if browning too fast. Cool on rack for 10 minutes; remove from pan and cool thoroughly. Remove center tube. Sprinkle with confectioners sugar. Makes 12 to 16 servings.

In stockpot, heat oil; add onion, carrot, and celery, and sauté until tender, about 5 minutes. Add potato, squash, 5 cups water, and seasonings. Bring to a simmer, cover, and cook for 30 minutes, until vegetables are soft. Puree in batches in food processor. Return to stockpot; add remaining water if too thick. Over low heat, stir in cream. Adjust seasoning, adding a dash of sugar and lemon, if needed. Makes 8 cups.

Sprinkle chicken with salt and pepper. Place in shallow pan and roast at 375° for 20 minutes. In bowl, combine honey, orange juice, and half the zest. Pour half over chicken; sprinkle with ginger. Roast 15 minutes longer or until juices run clear.

Remove chicken to platter and keep warm. Pour remaining sauce into roasting pan. Cook and stir to loosen browned bits in bottom of pan. Combine and add corn starch and water. Cook and stir until smooth and thickened. Stir in remaining orange zest. Arrange chicken on platter; spoon on sauce. Makes 4 servings.

In mixing bowl, cover dried fruit with boiling water. In heavy Dutch oven, combine onions and garlic. Season meat generously with salt and pepper, and place on top of the onions. Roast, uncovered, at 450° for 20 minutes. Remove meat to a platter and stir onions. Turn meat over and place over onions. Roast another 20 minutes. Remove meat again and stir onions. Replace meat. Add 2 cups of the red wine and vinegar. Cover meat loosely with aluminum foil, then cover with a tight-fitting lid. Roast 1 to 1-1/2 hours longer, until meat is fork-tender, stirring onion mixture every 20 minutes. Drain and add dried fruit to onions, reserving liquid. Bake about 30 minutes longer, checking often, adding remaining wine or fruit liquid so onions don’t scorch and so that a thick gravy forms. To serve, place meat on platter and top with onion-fruit mixture. Makes 8 servings.

In food processor, mince garlic and jalapeno, then add green onions and chop finely. Add remaining ingredients, except chicken, and process until smooth paste forms. Coat chicken, placing some of mixture under the skin. Place in glass baking dish. Cover and marinate in refrigerator 1 hour or overnight.

Place chicken over medium-hot grill or bake at 375° about 45 to 60 minutes, until cooked through but still moist, turning and basting at least once. Makes 4 servings.

In a bowl, combine peaches, jalapeno, ginger, orange juice, honey, and cinnamon. Cover and chill 30 minutes. Serve over ice cream. Makes 6 to 8 servings.

In food processor, combine flour and salt. Blend. Add eggs and process until dough begins to clump. Shape into ball. Divide dough into 3 parts. For kneading, work with a portion at a time. Feed dough through smooth rollers of pasta machine, set as far apart as possible. Fold dough into thirds and repeat 8 to 10 times. Flour lightly if dough appears moist or sticky. Reset rollers closer together for rolling. (Do not fold dough in thirds during rolling.) Roll pasta through each setting. As dough doubles or triples in length while it becomes thinner, cut in half crosswise as needed for easier handling. Cut into 3-inch squares. Place on floured waxed paper.

For filling: In medium skillet, heat chicken fat. Add onion and sauté until golden. Add chicken and cook, breaking up with a fork. (Omit this step if cooked chicken is used.) Season with salt and pepper. Blend in egg yolk and parsley. Let cool. Place a spoonful of chicken filling in center of each square. Moisten edges with water. Fold over, forming triangle. Seal edges well. Place on waxed paper on cookie sheet sprinkled with flour. Cook a few at a time in simmering water for 15 to 20 minutes. Drain. Serve in chicken soup. Makes about 24.

In small saucepan, bring water and olive oil to a boil. Combine couscous, fruit, and seasonings in medium bowl. Stir in boiling water mixture. Cover and let stand 5 minutes. Fluff with fork. Stir in pistachios and basil. Makes 3 to 4 servings.