A Festive Baked Brie

I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love,

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Brie with Roasted Strawberries

I am a cheese-aholic. I love stinky cheese the best, if I was forced to choose. My favorite stinky cheeses would include Époisses, Reblochon, Délices, and raclette. The ones I love the best tend to be washed rind cows’ milk cheeses. However, there’s also nothing much more appealing to me than ooey, gooey cheeses –

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My Last Meal

I’m not dying nor on death row. My last meal is something I’ve occasionally thought of, especially while enjoying favorite foods or dining at a fabulous restaurant. Or I’ll see a beautiful meal on a food blog and think, “That could easily be my last meal!” It’s not a morbid thing in my mind. My

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Figgy Jam

Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings! Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s

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A Savory Baked Brie

To me, there’s nothing quite like a baked brie, especially as part of an hors d’oeuvres spread. Plus, wheels of brie come in different sizes, so you can choose one depending on your number of guests. I’ve made baked brie a couple different ways on this blog, from a sweeter baked brie with roasted strawberries,

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Baked Tomatillo Brie

I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie. But when I think of it, tomatillos

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