Basil sorbet? Sage-honey tart! The latest surprise in desserts is fresh herbs with fruit. A splendid thyme is guaranteed for all.

Straight ouzo doesn’t have that many fans—too harsh, too sweet. But mix the licorice liqueur into a coffee frappé, and it mellows into something frosty, creamy, and entirely well-balanced.

In a city of a thousand cuisines, why stop at steak?

This year's new ice-cream flavors are anything but plain-vanilla.

It doesn’t matter how atkins you are: Sometimes (say, when it’s 98 degrees outside), you need something lighter than a T-bone or a slab of salmon.

Live like a lord in a private Irish castle

Waldy Malouf, chef-owner of Beacon, gives up his secrets for transforming the classic (read: dry) big bird into a bona fide butterball. Start with a specimen from a good (free-range) home, coddle it with a salty bath, and massage it with herbed butter. Just don't expect leftovers.

The city’s top chefs dreamed up the recipes. The city’s finest sommeliers chose the wines.