Leave it to New Orleans to create a liquor to replace absinthe. These boozy jellied shots are redolent of their namesake citrus and anise-flavored absinthe alternative.

Doberge cake is the birthday cake of New Orleans. The most popular is a Doberge with a lemon-iced cake on one side and a chocolate-iced cake on the other.

Grasshopper pie, the minty ice cream pie, is reworked. This version of the pie is made with homemade ice cream, less creme de menthe, and chocolate crust. You have to love it.

This citrus-olive tapenade is filled with lemon-orange flavors, olives, and fresh herbs. The tapenade, because of its citrus notes, is perfect for lamb.

This recipe for a frozen terrine, called semifreddo, is an ideal dessert to make ahead and pull out, slice, and serve. A great ending to an outdoor meal.

This recipes for a smoothie-like cocktail has a punch of pineapple flavor and the pure, clear taste of white tequila. Sweet and refreshing.

Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.

Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers

From the folks at The Splendid Table, these sophisticated coconut macaroons are simply mounds of sweetened coconut toasted to perfection.