In a small serving bowl, stir together 1 cup sour cream, 1/3 cup mango chutney, 2 Tbsp. finely chopped cilantro, 1 tsp. curry powder, 1/2 tsp. salt and 1/8 tsp. cayenne pepper. Chill, tightly wrapped, until ready to serve. (Dip may be prepared up to 4 hours ahead.) Arrange on a platter with crudités and breadsticks. Serves 8.

In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.

In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.

Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.

Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.

Serve gumbo on top of rice in bowls.

Shake oil, vinegar, shallot, garlic, mustard, salt and pepper in a jar with a tight lid until combined. Set aside at room temperature.

Wash parsley leaves and spin dry. (Salad may be prepared to this point up to 6 hours ahead. Wrap parsley in damp paper towels and refrigerate in resealable plastic bags.)

To serve, toss parsley and chives with dressing in large bowl until well coated.

Stir together salt, coriander and cayenne in a small bowl.

Peel oranges and remove as much bitter white pith as possible with a small, sharp knife. Slice crosswise into 1/2-inch thick slices. Arrange on a large serving platter and sprinkle with spice mixture. (Salad may be prepared to this point and stored, covered, at cool room temperature for up to 3 hours.) Top with red onions and serve.

Preheat oven to 450°F. Whisk together flour, baking powder, baking soda and salt in a mixing bowl. With a pastry blender or 2 knives, cut in cheese and butter until pieces resemble small peas.

Make a well in center of flour mixture and add buttermilk. With a fork, toss gently until mixture is just moistened; dough will be very sticky. Do not over mix.

Turn dough out onto a wellfloured work surface and knead very lightly once or twice with floured hands, sprinkling dough lightly with enough flour to keep it from sticking. Using floured hands, gently but firmly pat out dough 1/2 inch thick.

Dip a 2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour as necessary. Gather scraps and repeat. Transfer biscuits to an ungreased baking sheet and bake until golden brown, 12 to 15 minutes. Serve warm.

Preheat oven to 425°F. Make pastry: Pulse cake flour, baking powder and salt in a food processor until blended. Add cream cheese and butter and pulse 15 times, or until mixture resembles coarse crumbs. Transfer to a mixing bowl. In a small bowl, stir together 2 Tbsp. ice water and lemon juice. Add to dry ingredients and mix with a fork just until moistened and dough begins to hold together, adding up to 1 Tbsp. water only if necessary. Dough will be dry and crumbly but should hold together when a small amount is pinched between your fingers. Gather dough into a ball and flatten into a 4-inch disk.

Roll out pastry between 2 sheets of wax paper into a 12-inch round and transfer to a 10-inch fluted tart pan with a removable bottom, pressing gently into pan. Refrigerate.

Make filling: Combine brown sugar, flour, five-spice powder and salt in a large bowl. Add apples and toss to coat well. Spread apples evenly in tart shell.

Make streusel topping: Stir flour, sugar and butter with a fork in a small bowl until crumbly. Sprinkle over apples.

Bake until crust and topping are brown and apples are tender when pierced with a fork, 50 to 60 minutes. Let cool on a rack before serving.

Place strawberries and small mint sprigs in a 5-cup ring mold. Add enough water to cover fruit, allowing some fruit to extend above water. Freeze until firm, at least 4 hours.

About 10 minutes before serving, in a 5-quart punch bowl large enough to hold ice ring, combine orange juice and lemon juice. Pour in ginger ale.

To serve, unmold ice ring (dip bottom in a large bowl of hot water very briefly to release, if necessary); add to punch, fruit-side up. To serve, ladle punch into cups or glasses.