At Salumeria Rosi Parmacotto, chef and owner Cesare Casella uses salumi in almost everything, including desserts like his rich prosciutto brittle. Recipe>>
Jaime Sudberg, the pastry chef at Beauty & Essex and the Stanton Social, enjoys making salty lemon lollies. The candies play with the taste buds, offering simultaneously sour and sweet flavor notes. Recipe>>
Gramercy Tavern pastry chef Nancy Olson takes advantage of the season’s bounty with a Concord grape marshmallow that’s light and fluffy, with a distinct real-grape flavor. Recipe>>
Chef Sam Talbot is a lifelong diabetic, but he doesn’t let that stop him from enjoying something sweet, as his new cookbook, The Sweet Life, proves. This recipe for white sesame and coconut candy crumble is a healthy way to curb a sugar craving. Recipe>>