Dining & Wine - The New York Times Citrus Flavored, Corked Till Summer Homemade citrus liqueur is the perfect addition to many a beachy cocktail, served in frosty glasses and sipped on a porch at sunset. Rethinking Grilled Cheese A tour of artisanal grilled-cheese shops, a culinary subgenre that has boomed in New York in the last year. City Kitchen With Lamb, Flavor Comes in Small Packages Coat rib chops in a mixture of bread crumbs and Parmesan cheese, then fry them gently in olive oil to give them a crisp, golden, savory crust. The Pour From Strife-Marked Vineyards A new generation has fallen in love with Château Musar, a wine with an unusual provenance: the Bekaa Valley in Lebanon. Off the Menu At Dragonfly, opening on the Upper East Side, a chef's sabbatical in Asia bears fruit; Momofuku Milk Bar opens in Carroll Gardens, Brooklyn. Dining Calendar Easter dinners all over town; a series of classes on Japanese cuisine will be held in the Bouley Test Kitchen. Passover Seder, Smoothly Done Survival tactics for a Passover Seder: Make a list.