Ah, the glory of soft-ripened Brie cheese. Its semisoft consistency is alluring; heat it and it becomes an ooey-gooey delight. The bloomy rind that surrounds the disk is a downy white, a surface that ...

No, there’s nothing new about baked brie. But sometimes novelty is overrated. There’s a reason that, per Google Trends, interest in the dish spikes annually during December: Baked brie is eye-catching ...

Here’s an easy way to serve up melted cheese without having to pull out a fondue maker and all the accompanying accoutrements. Brie rind is edible and doesn’t need to be removed, but if you find it ...

1. Grate purple onion on large holes of a box grater. Place onion in a paper towel and squeeze out the excess liquid. 2. Stir ...

CONCORD, N.H. — Though I’ve long loved Brie, until recently I’d never baked one. Which is odd because I am especially fond of the cheese warm. Thick slices of Brie and tomato toasted in a crunchy ...