Articles written by
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.
One Cheese Five Ways: Fontina
Nutty and sweet, fontina matches up well with a variety of winter dishes.
Farro and Mixed Chicories Salad
Fontina contrasts beautifully against nutty farro and bitter chicories in this hearty salad. Dress it just before serving to ensure the chicories retain their texture. Photographed by Lauren Volo
Cheesy Weekend Brunch: Mushroom and Leek Gratin
Nutty and sweet, the classic fontina matches up well with a variety of winter dishes, like this luxurious mushroom and leek gratin.
Melt-In-Your-Mouth Creamy Crostini
Earthy mushrooms, savory leeks, and creamy brie blend harmoniously in these melt-in-your-mouth crostini
Spinach-Parsnip Soup with Brie
Vibrant and warming, this pureed soup gets its silky body and creaminess from melted brie
Celeriac Slaw Salad
Gooey brie and crunchy toasted hazelnuts add richness and contrast to this bright raw slaw salad.
One Cheese, Five Ways: Brie For All Seasons & Reasons
Take a classic wheel of Brie from the cheese plate to the dinner plate.
