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Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

Spinachy, Brie-y Bowl of Health


Vibrant and warming, this pureed soup gets its silky body and creaminess from melted brie

A Bright, Raw Slaw!


Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw slaw salad.

brie_plates

Brie For All Seasons & Reasons


Take a classic wheel of Brie from the cheese plate to the dinner plate.

brie

The Best Baked Brie


Serve this decadent dish with plain crackers, and plenty of cocktail napkins.

smoked gouda twists

One Cheese, Five Ways: Gouda


Give your summer recipes a boost with these five Gouda recipes

cheesy corn pudding

Cheesy Corn Pudding


This pudding is a savory-sweet foil to grilled meat and summer vegetables—a swell side dish for your next cookout

three-allium quiches

Three-Allium Quiches


Aged Gouda brings out the oniony sweetness in these mini pastries. Serve with a simple green salad for lunch or a light supper

grilled vegetables with parsley-basil pesto

Grilled Vegetables with Parsley-Basil Pesto


This pesto gets a deep salted caramel note from aged Gouda, which meshes well with fennel and broccoli