This granita is a cross between a cocktail, a dessert, and a palate-cleanser. Unusual and potent in flavor, it adds a touch of the exotic to the daily dessert grind. More

[Photographs: Kerry Saretsky] Traditional moules-frites are so popular that we often forget their equally delicious cousins: moules-farcies, or stuffed mussels, broiled in the oven and served something like clams casino. Persillade is a traditional mix of parsley and often garlic,... More

Enter the Corpse Reviver #2. Part of a class of "corpse reviver" cocktails—so named because of their purported ability to bring the dead (or at least painfully hungover) back to some semblance of life—this drink was a staple of bar manuals back in the 1930s, only to fall off the map in the last half of the 20th century. More