A list of all the recipes Carol Anne Grady has tested.
Know that elusive balance of crisp yet moist, sorta sweet but with some heat, that most wings fail miserably to achieve? These nail it.
Not that we have anything against bubbly. Gosh, no. But ounce for ounce, this is a far more budget-conscious cocktail.
Easy peasy entertaining gets no simpler than this rich, creamy, indulgent, elegant cheese spread. Tasting is believing. Go on.
Though schnecken translates from German quite literally as snails, to us it means these ooey, gooey, sticky pecan caramel buns.
The intensity of the classic buffalo wing is tempered here, usurped by a deliciously, defiantly untraditional blend of beguiling spices.
Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.
And, on the seventh day, God created gianduia (zhahn-doo-yah). The world has been a more glorious place ever since.
What makes this recipe special is the venison is basted with an apple-cinnamon cider, giving the peppery character of the venison a deeply autumnal flavor.
Summer at its simplest, not to mention it’s most splendid, seeing as how five minutes of effort yields a meal that rivals round-trip tickets to Italy.
This spicy tomato soup gets its heat from Thai sriracha sauce and depth from blue cheese. San Marzano tomatoes are used, so the soup can be made anytime.
This spicy tomato crumble isn’t your run-of-the-mill crumble. It’s savory and filled with a tangy chunky tomato base. The crumble reheats beautifully.
Heirloom tomatoes–both red and yellow–and salad greens add layers of color and flavor to this terrine filled with silky, garlicky goat cheese.
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