brie

Nothing warms the soul more than a comforting bowl of pasta, especially when it is covered in a creamy brie sauce and topped with mushrooms, onions, and spinach. Already, this dish is a fast and easy dinner, and I shaved off even more time by using the quick-cooking angel hair pasta, but any pasta variety will do; just pick your favorite. Quickly dice the mushrooms and onions to get them sautéeing in a bit of olive oil. Once they begin to purge their juices, add a bit of white wine and cook down.
Bring your pasta water to boil, and once the pasta is finished, be sure to set aside some of the starchy water to use in the brie sauce. Melt the brie with a little pasta water in the mushrooms and onion mixture. Toss in the pasta and evenly coat with easy creamy sauce. Voilà — dinner!Of course, covering anything in brie will result in an indulgent and delicious dish. If you want to indulge a little less, I have also used half brie and half low-fat cream cheese to re-create a lighter cream sauce. This fast and easy pasta should be in everybody's cooking repertoire, so keep reading for this quick recipe.

Every party needs a cheese plate, and warm, baked brie makes a comforting cold-weather addition. While some recipes serve up the gooey goodness in puff pastry, this version takes an even simpler approach, with just four ingredients to spread atop accompanying crackers or crostini.

I worried that without a pastry shell, the bake-ahead brie would cool off too quickly, but the maple-pecan-topped wedge stayed warm well after serving. It doesn't hurt that my guests scooped it up faster than anything else on the app table. Learn to make baked brie now.

Around my house, Thanksgiving calls for flavorful appetizers, Manhattan cocktails, a huge turkey to feed our giant clan, and several side dishes and desserts that we never do without. One of those flavorful appetizers is bruschetta topped with mushroom and melted brie. Fresh thyme – a lot of it – is a key component in this dish and the flavors of all the different components marry together so brilliantly, you'd swear you could skip the rest of the feast and munch on these all day. This appetizer is elegant and rustic at the same time. It's finger food, but it presents beautifully, making it a wonderful start to a Thanksgiving feast. Keep reading for the recipe!

What's better than a plain grilled cheese sandwich? A grilled cheese sandwich with three kinds of cheese and caramelized pears and onions! This amazing recipe is another one from the book I'm currently obsessed with, Grilled Cheese Please! The thing that makes this sandwich so special is the butter: it's mixed with blue cheese before being slathered on the outside of the bread.

I've made it twice; once in a panini and another time on the stove, and I found that it works better in a sauté pan. When it cooked in the panini, everything oozed out the sides. Whatever way you cook it, this sandwich is absolutely delicious and I highly recommend you try it — it's perfect for meatless Mondays! Check out the recipe after the break.

During our berry tempting month of blueberries, I was obsessed with the versatility of blueberry sauce. Similarly, with an abundance of blackberries, I simply couldn't resist making a pared-down version of blackberry jam. Never one to pass up a solid salty-sweet combo, I used the ripe flavor of blackberries as a plummy counterpoint to salumi, melted cheese, and mustard. The end result is everything one could want in a sandwich; the portable meal is salty, porky, creamy, toasty, and fruity all at the same time. Click ahead for the recipe.

For most of the year, I avoid wearing the color red. It simply doesn't look great with my coloring. However, around the Fourth of July is when I make an exception, I like to wear red, white, and blue — just as I like to cook dishes in these all-American colors. With its creamy white cheese and deep ruby berries, this easy appetizer would be a welcome addition to any festive spread for the Fourth. It's a super quick snack that's absolutely scrumptious. Be sure to grill extra bread, I was a couple slices short and hated to see the last of the gooey cheese and fresh relish go to waste. If you like brie, this recipe is a must make. Learn the simple method.

Turkey sandwiches are a pretty regular fixture in my everyday diet. They're healthy, delicious, and versatile. Thinly sliced deli turkey tastes good on all types of bread from focaccia to sliced wheat, and it pairs with almost everything, be it pear butter or barbecue sauce.

One sandwich that's absolutely amazing is the classic Thanksgiving leftover sandwich that joins sweet-juicy cranberry with thick-hearty turkey. This sandwich is beloved by many; but why, then, is it only enjoyed in the weekend after the third Thursday in November? Isn't the combination scrumptious enough to be eaten in the warmer months, too?

Recently I put this idea to the test by throwing together a cherry compote and turkey sandwich. It has all the familiar elements of the classic, but is Summer friendly. Genius! Oh and I forget to mention: it's really good. There's nothing more to say, except make it now.

What with my new found love for burgers and recent acquisition of a meat grinder, last Sunday, I decided it was time to tackle beef burgers. After spending far too much time reading burger recipes on the Internet, I settled on this amazing-sounding burger from Food & Wine.

It's a glamorous burger that's stuffed with brie cheese and a spicy scallion paste. It's hearty, gourmet, and absolutely delicious! If you love burgers, you must give this Jucy Lucy-style burger a chance.

The brie cheese permeates through the beef and the scallion paste adds just the perfect amount of heat. It's sure to impress guests, so add the recipe to your Summer roster when you read more