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about the author

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.


Roast Chicken and Brie Sandwich

All the flavors of a French café in one deliciously simple sandwich

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.