NYT Cooking: The salted caramel brownie is an ingenious combination of blond, bittersweet caramel and dark, bittersweet chocolate. Matt Lewis and Renato Poliafito of New York's Baked bakeries are not the first to note the affinity of caramel and chocolate, but by emphasizing the bitter, sweet and salty notes in both, they’ve made that rare thing — a perfectly balanced bite. The bitterswe...
Flatbread with Fava Beans, Cucumbers, and Burrata
Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.
Flatbread with Smoked Trout, Radishes, and Herbs
You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.
Smoky and Chunky Guacamole Recipe
This grilled guacamole from chef Victor Albisu of Falls Church, Virginia's Taco Bamba will appeal to even the most stringent guacamole purist. Charring the ingredients on the grill first adds a subtle, smoky sweetness. Slideshow: More Guacamole Recipes
Shrimp Toasts with Sesame Seeds and Scallions
These dim sum–style shrimp toasts make a surprisingly simple—and utterly addictive—at-home snack. With this method, you don’t even need a deep fryer to pull them off.
Firecracker Shrimp Recipe
Fried until crunchy, these shrimp look a little like firecrackers, with the tails being the fuses. See make-ahead details (below) for ways to prep them before a party. Hong Pham, of ravenouscouple.com, gave us the recipe.
Litchi Raspberry Cocktail Recipe
Hong Pham, half of the culinary duo behind ravenouscouple.com, came up with this refreshing drink to pair with a rich deep-fried snack called Firecracker Shrimp.
Meyer Lemon Cream Salad Dressing
Suzanne Goin of Lucques restaurant in West Hollywood calls this her "Creamsicle" combination. A little cream rounds out the lemon's tang. Try it with Goin's Lettuce Snap Pea Salad or any other favorite green salad.
Grilled Fava Bean Pods with Chile and Lemon Recipe
"Trust me," says A16's chef Nate Appleman about this unorthodox recipe. He quickly grills whole fava beans, tosses them with a crushed red pepper dressing and serves them hot. They can be eaten whole—the tender pods develop a lovely charred flavor on the grill—but it's also easy to eat them in the traditional way by popping the beans out of their pods and outer skins. More Grilled Vegetable Recipes