Bon Appétit

Sicilians are the acknowledged masters of ices, and they, in turn, acknowledge the Arabic origin of their refreshing frozen creations. It started when the Arab conquerors chilled sweet fruit syrups, called sarbat, with snow from Mount Etna. The evolution from chilled syrup to frozen syrup - granita - was only a matter of time. The most common granita flavors are lemon and coffee. A scoop of lemon granita is often floated in iced tea. Coffee granita is usually topped with whipped cream and frequently accompanied by brioche.

This hearty entrée is made with rabbit, which can be found in the frozen foods section of some supermarkets or ordered from your butcher. You can also substitute chicken thighs. The "little ear" shape of the pasta is perfect for trapping the sauce.

Chef Jody Adams of Rialto at The Charles Hotel in Cambridge is famous for this type of rustic dish. At the restaurant she serves the stew on mashed potatoes.

One of the best-known and most popular tropical drinks, the mai tai translates perfectly into an irresistible sorbet. For a whimsical presentation, garnish with colorful paper umbrellas and bright orchid flowers or bougainvillea blossoms.

Antalya is known for its oranges. Wherever they are grown in abundance, the blossoms are distilled into orange flower water. This fragrant liquid flavors the syrup that is drizzled over these nut-filled spiral phyllo pastries. The name comes from their shape and the notion that some people's idea of heaven is listening to nightingales. Serve them with strawberries and whipped cream for an elegant presentation. Orange flower water is a flavoring extract which is available at liquor stores and in the liquor or specialty foods sections of some supermarkets nationwide.

Prepare this a day in advance to give the flavors time to blend and the cake a chance to become firm and properly chilled.

An ice-cream-parlor special comes home in this outstanding treat. The peanut brittle has to be cooked to a very high temperature, so be sure to have a bowl of ice water nearby to cool down your fingers in case of any spills.

(Panforte Di Siena) "Panforte" translates as "strong bread," reflecting the cake's dense, chewy texture.

Perfect for the Fourth of July. If you like, garnish the sundaes with maraschino cherries, small American flags and edible sugar stars.

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

This Martini from Red Light is blended with ice, which makes it similar in texture to a daiquiri. The bartender garnishes it with skewered berries for a nice touch.

This ice cream is served with a hazelnut torte at Die Quadriga in the Hotel Brandenburger Hof.

A simple aquavit-spiked version of the classic French sausage and sauerkraut dish.

This main dish, made by chef Bryan Webb of Hilaire in London; is terrific over mashed potatoes.

This recipe can be prepared in 45 minutes or less. Pick up a rotisserie chicken at the market, or use leftovers to keep the preparation easy.