About Rebecca Gray

Rebecca Gray

Rebecca Gray is a food writer and cookbook author based in Lyme, NH. She's a former contributing editor for Sports Afield and Attaché, and her work has also appeared in Saveur and Martha Stewart Living, among other publications. Gray is the author of Eat Like a Wild Man and American Artisanal.

Roasted Venison with Blackberry Sage Sauce

Guests will swoon to this roasted venison loin when it’s fanned out on the plate and napped with a rich sauce of red wine, blackberries, veal stock, and sage.

  • Quick Glance
  • 35 M
  • 1 H, 45 M
  • 2

Caribbean Rum Truffles

Rum, chocolate, honey, and butter. You’ll be glad you made a big batch when you start to see how quickly they disappear.

  • Quick Glance
  • 1 H, 45 M
  • 4 H, 30 M
  • 0

Chutney-Nut-Stuffed Brie

Cheese on cheese makes for a pretty unanimous crowd-pleaser if you ask us. And no complaints that it can be made in advance.

  • Quick Glance
  • 20 M
  • 1 H, 20 M
  • 0
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