Preheat oven to 400°F. In a small bowl, stir together goat cheese, 1 Tbsp. parsley and pepper until thoroughly combined. In a medium bowl, stir together tomatoes, 2 tsp. olive oil, salt and 1 1/2 tsp. parsley.

Slice off and discard ends of bread. Slice loaf diagonally into 1/2-inch-thick slices and place on a baking sheet. Toast in oven until golden brown, about 5 minutes. Rub 1 side of each toast slice with cut side of garlic. Brush with remaining olive oil.

Just before serving, spread toast slices with cheese mixture and top with tomato mixture. Sprinkle remaining 1 1/2 tsp. parsley on top.

In a Dutch oven or other large, heavy pot, melt butter over medium heat. Add onions and cook, stirring, until softened, about 10 minutes. Add garlic and cook, stirring, for 2 minutes. Add plum tomatoes and their juice, chicken broth and crushed tomatoes; bring to a boil; then simmer for 5 minutes. Add red peppers, Pernod (if using), thyme, salt and pepper; bring to a boil; then simmer for 5 minutes longer.

In a bowl, stir together sour cream and lemon peel. Cover and refrigerate.

Strain soup into a large bowl. Puree strained solids in batches in a blender or food processor, adding soup liquid to blend. Strain again over same bowl and discard solids. Wipe out Dutch oven, add soup and bring to a simmer.

Strain soup into a serving bowl, dollop sour cream on top and garnish with thyme.

Preheat oven to 425°F. In a small saucepan, bring chicken broth to a boil over high heat. Add saffron, reduce heat, cover and keep barely at a simmer while you proceed.

In a deep, 12-inch ovenproof skillet, heat oil over medium heat. Add chorizo and cook, stirring, for 1 minute. Transfer chorizo to a bowl and set aside. Increase heat to medium-high, add chicken, in batches if necessary, and cook, turning, until golden brown but not thoroughly cooked, about 7 minutes. Add chicken to chorizo.

Put yellow peppers, onion, garlic, salt and pepper in skillet and cook over medium heat, stirring, until peppers are softened, about 3 minutes. Stir in paprika. Add half of tomatoes and half of parsley and cook, stirring, for 1 minute.

Add rice and stir to coat well. Pour in warm broth and bring to a boil. Boil for 3 minutes, stirring occasionally, until rice is no longer soupy but there is enough liquid to continue to cook rice. Return chicken and chorizo to skillet. Add remaining tomatoes and top with mussels.

Transfer skillet to oven and cook until rice is almost al dente, about 10 minutes. Stir or tuck in shrimps, and cook for 5 minutes longer. Remove skillet from oven, cover tightly with foil, and let stand for 15 minutes or until rice is fully cooked. Sprinkle remaining parsley on top, and serve dish hot.

Whisk lime juice, oil, cilantro, sugar, cumin, salt and pepper in a large serving bowl. Stir in avocado and red onion. Lay spinach on top. (Salad can be prepared and refrigerated up to 2 hours ahead.) Toss just before serving.

Whisk 1/4 cup red wine vinegar, 2 minced shallots, 1 1/2 tsp. ground coriander, 3/4 tsp. kosher salt and 1/4 tsp. black pepper in a medium bowl.

Whisk in 1/2 cup olive oil. Stir in 3 (10 oz.) packages of small white mushrooms, thinly sliced, and 4 thinly sliced scallions. Serves 8.

Preheat oven to 325°F. In a small, heavy saucepan, stir together sugar and 5 Tbsp. water; bring to a boil over medium-high heat. Cook, washing down any sugar crystals on side of pan with a wet pastry brush, until sugar dissolves, 5 minutes. To make caramel, cook, without stirring, to a deep caramel color, 8 minutes. Pour caramel into a round 9-by- 2-inch cake pan with straight sides. Using pot holders, tilt pan to coat bottom evenly. Set aside.

In a large bowl, whisk eggs, egg whites and espresso. Stir in evaporated milk, condensed milk, vanilla extract and salt until smooth. Strain into a large glass measure. Place a roasting pan in oven, and carefully place cake pan inside roasting pan. Pour custard into cake pan. Pour simmering water into roasting pan to come halfway up sides of cake pan. Bake until jiggly and a small, sharp knife inserted into custard comes out fairly clean, 1 1/4 to 1 1/2 hours.

Carefully transfer cake pan to a rack to cool. Refrigerate, loosely covered, until cold, at least 4 hours or overnight.

Run a table knife around inside edge of cake pan and shake pan gently to loosen flan. Invert flan onto a large platter with a rim to catch caramel.

Stir together wine, apricot nectar, oranges and lemons in a pitcher. (This may be prepared up to 5 hours ahead; keep covered at room temperature.)

To serve, add plums and grapes, stir in seltzer, and pour sangria over ice in glasses.