Grant Melton

Japanese-style panko has bigger flakes and an airier texture than conventional breadcrumbs—so it's the perfect choice when you want a delicate but satisfying crunch.
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Beet & Horseradish Gratin
Rating: Unrated
New!
Love beets' sweet, earthy flavor, but hate the way prepping them stains your cutting board? Line the board with parchment before you start slicing.
Artichoke Gratin
Rating: Unrated
New!
When you're draining the brine from canned artichokes, don't toss it! Use as a flavor booster on veggies or as the base of a quickie homemade salad dressing.
Butternut squash is always delicious, but if you can't find any—or want to experiment with other winter squashes—try swapping in an equal amount of honeynut or red kuri squash, or sugar pumpkin.
Rething your crispy rice bars with help from Grant Melton, culinary producer on the Rachael Ray show and our go-to guy for sweet stuff.
The drizzle of honey on top is sweet, sticky goodness.
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What's more fun: pulling these buttery, supermallowy treats apart of eating them?
The drizzle of honey on top is sweet, sticky goodness.
What's more fun: pulling these buttery, supermallowy treats apart of eating them?
Matcha lovers: You're definitely going to want to try these.
These taste just like strawberries and cream or, dare we say, better.
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Sweet. Nutty. Salty. These crispy bars hit the dessert trifecta.
Because can never have too much chocolate.
Vanilla bean paste and fancy sprinkles will make crispy rice bars a party favorite.
Grant Melton, the go-to guy for sweets on the Rachael Ray Show, shows you how to turn crispy rice cereal bars into a fun summertime treat.
Use this trick to get yourself out of a sticky situation.