Romulo Yanes

Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch—and it makes the brittle look divine. Break this vibrant green pistachio brittle on top of ice cream or crumble it over rice pudding. Or, do what we do, and eat it straight off the baking sheet.

Evan and Sarah Rich of San Francisco's Rich Table shock the carrots in ice water after shaving to give them a wavy shape and slightly soften their crunch.

Some varieties of apples fall apart while cooking; here you want the apples to hold their shape. Pink Lady and Honeycrisp are good choices and are widely available. Serve with cheesy grits.

Adding salt to this classic sauce lets you taste the rich complexity of the caramel, not just the sweetness. To save time, feel free to replace the almonds and butter with 1/2 cup store-bought roasted almond butter (no added sugar). Just stir in the salt and almond extract and it's recipe-ready for the bread pudding.

Finishing your chocolate chunk cookies cookies with a flaky salt like Maldon brings out the chocolate flavor and tempers the sweetness, creating the ultimate sweet and salty snack. This is part of BA's Best, a collection of our essential recipes.

These one-ingredient lacy cheese crackers are more impressive than any cheese board.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

Can’t find Treviso, the long, thin variety of radicchio? Substitute endive or any other member of the bitter chicory family to play off the sweet citrus dressing.

Spinach and feta arrive in tiny puff-pastry packages.

This stuffed chicken breast is elegant enough for a dinner party.

Serve this cake at brunch, or for dessert with a scoop of ice cream.

Canned beans are your friend in this garlic shrimp recipe.

You can reheat this ooey-gooey queso fundido dip in a skillet, or keep it warm in a fondue pot. Save this recipe for your next taco night.