For the Week of July 17, 2007

I’ve always thought that one of the great missed opportunities of the high-end dessert scene is the classic soda fountain. From where I sit, sodas, phosphates, malts and the like are wide open territory to an enterprising restaurant pastry chef. I can imagine a three-part dessert in some chic eatery composed of a key lime tart, a scoop of coconut ice cream and a mini mango egg cream, or some such thing. Like I said, the sky’s the limit. Here is a list of old-timey recipes to get you started.