In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.

Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.

Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)

Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)

Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, if desired, a parsley leaf. Serve right away.

Make dough: Whisk together flour and salt in a bowl. With a pastry blender or 2 knives, cut in butter and mozzarella until size of peas. Sprinkle 1 Tbsp. ice water on top, stirring with a fork to moisten evenly. Add water just until dough comes together when pressed. Pat dough together to form a ball and knead lightly. Flatten ball into a disk, wrap in wax paper and refrigerate for at least 30 minutes or up to 2 days.

On a floured surface, using a floured rolling pin, roll out dough into an 11-inch round. Ease into a 9-inch fluted tart pan with a removable bottom. Fold in overhang and press dough against side of pan so it extends 1/8 inch above rim. Line with parchment paper and refrigerate until firm, at least 15 minutes.

Preheat oven to 425°F. Fill shell with pie weights and bake for 15 minutes. Remove parchment paper and weights and bake for 5 minutes longer. Let pan cool on a rack.

Make filling: In a large nonstick skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes. Add plum tomatoes, tomato paste, salt and pepper; cook, stirring, until thick, 15 to 20 minutes. Stir in basil. Transfer to a bowl and let cool to room temperature, about 25 minutes.

Spread tomato mixture on crust and top with sliced tomatoes. Bake for 30 minutes. Remove side of pan, garnish with basil and serve.

Preheat oven to 450°F. In a small bowl, stir together buttermilk and lemon peel. In a bowl, whisk together flour, baking powder, sugar, coriander, baking soda, salt and pepper. Cut in butter, using your fingers, 2 knives or a pastry cutter until mixture resembles coarse meal.

Make a well in center of flour mixture and pour in buttermilk mixture. Toss with a fork, scraping dry ingredients from bottom until just evenly moistened; do not overmix (dough should be very sticky). Turn dough out onto a floured surface and knead lightly once or twice with floured hands. Pat dough to 3/4-inch thickness, about 10 inches in diameter.

Dip a 2 1/2-inch biscuit cutter into flour and cut out biscuits, dipping cutter into flour before cutting each biscuit and using a straight in-and-out motion. Gather and re-pat scraps; cut out remaining biscuits. Transfer biscuits to an ungreased baking sheet and bake, rotating pan halfway through, until golden, 12 to 15 minutes. Serve warm.

In a bowl, stir together mayonnaise, apples, celery, 1/2 cup walnuts, cranberries, parsley, salt and pepper.

Tear chicken into chunks, discarding skin and bones. Stir into apple mixture. (Salad may be KITCHEN TIPS prepared up to 6 hours ahead.)

To serve, line a bowl with watercress or arrange on a platter and top with chicken salad. Sprinkle remaining 1/2 cup walnuts over chicken.

Melt 2 Tbsp. butter in a Dutch oven over medium heat. Add shrimp shells and cook, stirring, for 3 minutes. Add 2 cups water and wine and bring to a boil. Cover and simmer for 15 minutes. Pour liquid through a fine strainer set over a large bowl, pressing hard to extract as much liquid as possible; discard solids and set aside broth. Wipe out Dutch oven.

In same Dutch oven, melt remaining 4 Tbsp. butter over medium heat. Add onion, carrots, celery, bay leaf, salt and cayenne and cook, stirring, until softened, about 10 minutes. Add rice and strained liquid from shrimp shells and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Discard bay leaf. Add shrimp and cook, stirring, until pink and cooked through, about 2 minutes. Remove from heat. Set aside 16 shrimp for garnish. Stir in tomatoes.

Puree mixture in a blender in small batches until smooth. (Soup may be prepared to this point up to 1 day ahead; cover and refrigerate.)

Return mixture to Dutch oven and stir in cream. Bring bisque just to a boil, stirring, over medium heat. To serve, ladle into bowls and garnish with 2 reserved shrimp per serving.

For each drink, fill a tall glass with ice. Pour in equal amounts pink grapefruit juice and seltzer and give mixture a stir. (Start with 1 quart each grapefruit juice and seltzer.) Garnish with a strawberry and serve immediately with a straw. Serves 8.

Position a rack in center of oven. Preheat oven to 350°F. Grease and flour an 8-by-4-inch loaf pan. Sift flour, baking powder and salt together twice.

Using an electric mixer, beat 3/4 cup sugar and butter on medium-high speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each. Beat in milk and lemon peel (batter will look curdled). Add dry ingredients and beat on low speed just until combined, scraping down side of bowl. Transfer to pan and smooth top with a rubber spatula.

Bake loaf until a cake tester comes out clean, 50 to 55 minutes. Let cake cool in pan for 10 minutes; turn cake out onto rack set over a baking sheet.

In a small saucepan, cook remaining 1/4 cup sugar and juice over medium heat, stirring, to dissolve sugar. Prick top of cake all over about 1 inch deep with a toothpick. Brush glaze onto cake. Let cake cool completely.

Puree raspberries with syrup; serve with cake alongside ice cream, if desired.