Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

This aromatic and versatile warm-spice blend is inspired by the spices traditionally used in French pain d’épices, a sweetened quick bread with an anise-forward flavor profile. We use it to add complexity to all kinds of preparations—from tasting menu dishes, such as our <a href="https://www.chefsteps.com/recipes/american-toast">American Toast (aka The ChefSteps Breakfast Egg)</a>, to desserts like <a href="https://www.chefsteps.com/recipes/pumpkin-pie">pumpkin</a> and <a href="https://www.chefsteps.com/recipes/super-apple-pie">apple</a> pies, as well as savory recipes like <a href="https://www.chefsteps.com/recipes/transform-pork-shoulder-into-a-spiral-fresh-glazed-ham">holiday ham</a>, <a href="https://www.chefsteps.com/recipes/foie-gras-torchon-a-flavor-packed-french-snack-your-friends-will-freak-over">real-deal foie gras torchon</a>, <a href="https://www.chefsteps.com/recipes/vegan-foie-gras-pate">faux gras pâté</a>, and <a href="https://www.chefsteps.com/recipes/chicken-liver-pate">chicken liver mousse</a>.

Sweet Spice