"This recipe deserves 10 stars. Grilling the corn until it is nice and charred is key. I threw some bacon in a skillet and chopped that up to put in as well, WOW. Fresh parmesan cheese a must, I don't see how anyone could NOT like this."

"Chef Anne is known for bold, almost "in your face" flavors. I love horseradish. I love mustard. When I saw this recipe I was quick to try it with some sausage I had already made sitting in my freezer. This is just pure awesomeness in a bowl. If you love a tangy, peppery sauce with a little kick, this is your recipe. Definite keeper.""

"This recipe is fantastic, as is everything that Chef Ann makes. If your brine is too salty, make sure you're using the correct kind of salt. Table salt, sea salt, etc.. will not work. Kosher is the best salt for marinating, especially for longer marinades. Polenta all the way! Hope this tip helps!""

"This. Is. Ridiculous. I love Asian flavors and the combination of the sweet and the heat. This dish is absolutely amazing and one that I make consistently. For a little heat add about 3/4 teaspoon red chile flakes and garnish with white and black sesame seeds when finished. Heres a dip that marries perfectly with these Sticky Wings:

1 cup mayon""

"This was a simple, genious recipe. I served it as an appetizer before my graduation dinner. Would this work using jumbo lump crab meat instead of going through the trouble with the lobster???""