Entertaining – FoodWatcher

Easy Baked Brie

This baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your…

This baked brie recipe is one of the best easy appetizers around! Bake it in 15 minutes and add your favorite toppings for a total crowd pleaser.

Baked Brie with crostini, figs and cranberries

Some people claim a recipe can be too easy. But I don’t know about you, but we’re always in need of simple ideas. Here’s one of our favorite entertaining tricks: this baked brie recipe! It could not be an easier appetizer recipe, more of an idea than a specific set of instructions. In all our years of cooking experience, this is one we endlessly riff on.

So here’s what you need to know about making a melty, delicious pile of brie. You can change up the toppings depending on your preferences, making it a versatile and beautiful platter with little effort!

How to bake brie

Making baked brie is so easy, you barely need a recipe. But we’re of the mindset that there’s nothing too simple to jot down as an idea for cooking inspiration. (We even wrote a whole book about simple recipes.) You can scroll down to the recipe below for the full details, or just memorize this easy formula for how to bake brie:

Preheat the oven to 375°F.
Place the brie on a baking sheet or dish.
Bake for 15 minutes! To test whether it’s done, touch your finger in the middle of the brie. It should feel like it’s completely liquid in the center.

Yes, that’s literally zero hands on time to bake brie! Then you’ll need a few minutes to dollop the cheese with toppings.

Baked brie toppings

Yes, baked brie is that easy. We love it for parties and entertaining, especially when we’re making multiple recipes at once and need something simple yet stunning. The toppings are the fun part: you can customize this recipe according to your tastes. One key to topping this melty cheese: sweet flavors are an ideal pair with gooey, savory cheese. Here are some ideas for baked brie toppings:

Honey
Jams like apricot jam, cherry jam, cranberry jam, strawberry jam, raspberry jam or blackberry jam
Cranberry sauce
Diced apple
Pomegranate seeds
Nuts like chopped pistachios, toasted pecans, toasted almonds, or toasted walnuts
Caramelized onions

Variation: cover it in puff pastry

One popular variation on baked brie is to cover it in puff pastry. If you make it this way, you don’t need any toppings. Our personal opinion? We think puff pastry adds extra effort and makes it a little harder to eat. But you can absolutely add it if you love this 1970’s style appetizer idea! Here’s the basic idea:

Cut the top skin off the brie wheel.
Get a large sheet of puff pastry. Lay it out in a single layer and place the brie on top.
Add a few tablespoons of jam on top of the brie.
Fold the pastry up and over the brie and cut off any excess dough.
Bake about 25 to 30 minutes at 375°F until the pastry is golden brown. Cool a few minutes before serving.

How to serve baked brie

How to serve baked brie? Well, the sky’s the limit! There are so many things you can add to this luscious cheese wheel to make a beautiful spread of appetizer recipes. It’s great for entertaining at any type of gathering: Christmas, Thanksgiving, or just any type of party! Here are some ideas:

Crackers, like homemade crackers or gluten-free crackers
Crostini, like easy crostini
Baguette slices
Fruit like apple slices, pear slices, or grapes
Jams like apricot or cranberry jam, if not using as a topping
Herbs like rosemary or thyme sprigs, for decoration

Dietary notes

This baked brie recipe is vegetarian and gluten-free (with gluten-free crackers or bread substitutes).

Easy Baked Brie

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4.5 from 2 reviews

Baked brie recipe is one of the best easy appetizers around! Bake it in just 15 minutes and add your favorite toppings for a stunning crowd pleaser.

Author: Sonja Overhiser
Prep Time: 0 minutes
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: 8
Category: Appetizer
Method: Baked
Cuisine: American
Diet: Vegetarian

Ingredients

1 brie cheese wheel
Honey or cranberry, cherry or apricot jam or preserves
Chopped pistachios, walnuts or pecans
Flaky sea salt (optional)
For the platter: crackers, crostini, baguette slices,

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Instructions

Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

More easy appetizer recipes

This baked brie is the perfect centerpiece for an appetizer spread! Here are a few of the other easy appetizers we’d pair with it to make a delicious spread. In fact, you could even use this as an “appetizer dinner,” which we like to do for an easy meal concept.

Make it as part of a cheese board or antipasto platter.
Roll up some tortilla pinwheels or mix up Marinated olives.
Try our fan favorite ranch dip or spicy hummus with a veggie tray, or dill pickle dip and potato chips.
Opt for family favorite fruit dip, peanut butter dip, or chocolate hummus with fruit.

Ultimate Cheese Board

Marinated Olives

Easy Stuffed Dates

Easy Fruit Dip

Sautéed Brussels Sprouts

Sauteed Brussels sprouts with pecans, shallots and garlic. A quick, easy side dish that can be made in 20 minutes. Vegan and gluten-free.

Sauteed Brussels sprouts with pecans, shallots and garlic. A quick, easy side dish that can be made in 20 minutes. Vegan and gluten-free.

The Easiest Thanksgiving Turkey

This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I’ve added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other th…

This turkey recipe is originally from an old Martha Stewart Magazine, where I learned to cook my very first turkey in my young 20s, and it has never failed me! I've added lemon zest, more herbs, and a bit more garlic to bump up the flavor, but other than that, I've kept it pretty similar. Over the years, I strayed away, overcomplicating things with brines, basting, and stuffing, and well, now I'm back to the basics, right where I started. Funny how that happens!

Homemade Meatloaf

This Homemade Meatloaf recipe is the perfect blend of juicy ground beef, savory spices, and a hint of sweetness from the glaze. A succulent loaf that remains moist and flavorful, making it a comforting and satisfying meal for any occasion.

How to Boil Shrimp

Here’s how to boil shrimp: our step-by-step guide is perfect for shrimp cocktail and comes out tender and juicy every…

Here’s how to boil shrimp: our step-by-step guide is perfect for shrimp cocktail and comes out tender and juicy every time!

Why boil shrimp when you can cook it on the stove in a flash? Turns out, boiled shrimp is effortless and satisfying, with sweet, briny flesh and a tender, delicate texture. The most popular way to use boiled shrimp is for shrimp cocktail, but you could boil it for any type of preparation.

The advantage of boiling? The shrimp keeps well at room temperature, making it perfect to sit out on a platter while entertaining. Wondering how to boil shrimp? Here’s our simple method for ensuring plump, juicy flesh.

How to long to boil shrimp

How long do you boil shrimp? The cook time is about 2 minutes, until the shrimp are pink and cooked through. The timing varies based on the size of the shrimp and whether it is shell on. Most sizes of shelled shrimp cook in about 2 minutes, and shell on takes 1 minute or so longer.

Boiling shrimp with the shell on helps to lock in moisture. If using shell on shrimp, remove the shells after cooking them. You can also leave the tails on for shrimp cocktail.

How to boil shrimp: overview

The ingredients you’ll need to boil shrimp are 1 pound of large shrimp, 1 teaspoon kosher salt, and ½ lemon. Here’s what to do:

Step 1: Bring a large pot of water to boil with the salt and lemon. Add the shrimp and boil until they’re pink and cooked through, about 1 to 2 minutes.

Step 2: Remove the shrimp to an ice bath, which is a bowl of water and ice. This will stop the cooking immediately, leaving the shrimp perfectly tender. If you cooked the shrimp with the shell on, remove it. If desired, add more salt or lemon to taste.

Best type of shrimp for boiling

If you’re going to make shrimp cocktail, use large shrimp with the tail on for the best presentation. The shrimp pictured here are the size 16 to 20 count. We also like using medium shrimp, which are more bite sized.

We’d recommend boiling shrimp with the shell on for the best flavor, but tail on shrimp also works. It’s helpful to buy shrimp that has already been deveined. (If your shrimp are not deveined, here’s how to devein shrimp.)

Boiling frozen shrimp

Either fresh or frozen shrimp works for this recipe. While the shelf-life of fresh shrimp is only a few days, frozen shrimp lasts for several weeks: making it convenient for cooking. Frozen shrimp can be high quality and just as fresh as shrimp from the seafood counter. If you use frozen shrimp for this recipe, what’s the best way to defrost it? Here’s how to thaw shrimp:

Place the frozen shrimp in the refrigerator to thaw overnight.
Or on the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.

Shrimp cocktail sauce recipe

If you’re looking for shrimp cocktail, we’ve got a great cocktail sauce! Shrimp cocktail is a great option as an appetizer recipe, perfect for celebrations like the holidays or New Year’s Eve. Go to our homemade shrimp cocktail recipe.

Want a shrimp boil recipe?

Of course, that’s a different thing altogether! The cooking method is the same, but a shrimp boil uses potatoes, corn and shrimp together in the same pot with spices (usually Old Bay seasoning).

Here’s our shrimp boil recipe you can use for parties, and a sheet pan shrimp boil we created for weeknight dinners. You can also make steamed shrimp, seasoned with Old Bay.

Frequently asked questions

What are the calories in boiled shrimp?

Shrimp are a low calorie food. One medium shrimp is 7 calories and 1 jumbo shrimp is 14 calories.

What are some tips for buying sustainable shrimp?

Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.

How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.

Dietary notes

This boiled shrimp recipe is pescatarian, gluten-free and dairy-free.

How to Boil Shrimp

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Wondering how to boil shrimp? Boiling up a batch is perfect for shrimp cocktail and comes out tender and juicy every time.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 pound
Category: Seafood
Method: Boiled
Cuisine: American

Ingredients

1 pound large 16 to 20 count shrimp (we prefer tail-on and deveined)
1 teaspoon kosher salt, plus more for serving
1/2 lemon
Lemon wedges, for serving

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Instructions

Thaw the shrimp (place it in the refrigerator over night, or day of place it in a strainer and allow a steady stream of cold water to defrost it for about 15 minutes).
Bring 12 cups of water to boil with the kosher salt and lemon juice from the ½ lemon.
Prepare a bowl of ice water.
Add the shrimp and cook about 2 minutes (more or less time depending on size of shrimp), until bright pink and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells.
Pat the shrimp dry, and sprinkle it with additional kosher salt and few squirts from lemon wedges. (If serving as shrimp cocktail, go to our Shrimp Cocktail recipe for the sauce.)

Looking for more shrimp recipes?

Outside of boiling, here are some of our favorite ways to prepare it:

Creamy Coconut Margarita

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and…

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.

Here’s a drink that’s creamy, cool, refreshing and an absolute must for any margarita lover. Alex and I have tasted over 30 fruity and margarita recipes, and this coconut margarita to the top. It’s not like any other margarita spin you’ve tried!

Coconut pairs perfectly with the zing of lime and bite of tequila. The best part? The toasted coconut drink rim gives you a crunchy, tropical infusion to each sip. We love all our margarita recipes, but this one—this one is special.

Ingredients in a coconut margarita

The margarita was invented in Mexico in the 1930’s, and today remains one of the most popular classic cocktails of all time. The Classic Margarita has just 3 ingredients: tequila, triple sec and lime juice. For the coconut spin, add cream of coconut for a creamy, tropical flair. It’s truly magnificent! Here are the ingredients you’ll need for a coconut margarita:

Tequila
Triple Sec (or Cointreau)
Lime juice
Cream of coconut (not coconut cream)
Sweetened shredded coconut, for the rim

Buy cream of coconut, not coconut cream

The most important thing about this coconut margarita is getting the right coconut product. Buy cream of coconut, not coconut cream! A rule of thumb: opt for the squeeze bottle, not the can. What’s the difference?

Cream of coconut is a sweetened syrup used for cocktails made with coconut cream and sugar. It’s sold in squeeze bottles to make it easy to add to drinks. Cream of coconut is easy to find online or liquor stores (a popular brand is Coco Real).
Coconut cream is unsweetened: it’s thick with a strong coconut flavor, sold in cans next to the coconut milk. Coconut cream is made from chilling coconut milk and then skimming off the layer of cream that floats to the top.

Tip: To use up the bottle, try popular coconut cocktails like the Piña Colada, Painkiller, Chi Chi, Coconut Martini, or Bushwacker!

Tips for the toasted coconut rim

The best part of this coconut margarita recipe is the toasted coconut rim! Drink rims are more than just visual: they add a crunch and pop of toasty flavor to each sip. Here’s what to know about making this tropical drink rim:

Toast the coconut. Here’s how to toast coconut, which accentuates the coconut flavor. Make sure to keep an eye on it: coconut can burn in a flash!
Use the cream of coconut to adhere the coconut. Alex had a stroke of genius with this drink: he used the cream of coconut to stick the coconut to the glass. It works like a charm!
Dip the rim in cream of coconut, then a plate of toasted coconut. You’ll just want the outer edge of the glass to be covered. It takes a little time, but it’s worth it for the flavor.

Make a pitcher for a crowd

Serving a crowd? Mix up a coconut margarita pitcher instead! A pitcher is more efficient because it makes 8 servings in just 5 minutes! You’ll mix 8 times the ingredients with 3 large handfuls of ice in a pitcher. The ice is important because it dilutes the drink and simulates shaking in a cocktail shaker.

Frequently asked questions

What if you accidentally buy coconut cream?

You can save your coconut margarita if you buy the wrong one. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.

What type of tequila is best for a coconut margarita?

A good quality blanco tequila works best. Blanco tequila has a clean, crisp flavor that lets the other ingredients shine.

Creamy Coconut Margarita

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

This coconut margarita recipe is the cocktail you didn’t know you were missing! It’s zingy and creamy, pairing lime and tequila with coconut.

Author: Sonja Overhiser
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 drink
Category: Drink
Method: Shaken
Cuisine: Cocktails
Diet: Vegan

Ingredients

Sweetened shredded coconut, for the rim
2 ounces tequila blanco
½ ounce triple sec (or Cointreau)
½ ounce fresh lime juice
1 ounce cream of coconut (not coconut cream — see Notes)
Ice, for serving (try clear ice)

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Instructions

Toast the coconut. Remove it from the heat and place it in a single layer on a plate.
Add a bit of extra cream of coconut to a separate plate and dip the edge of the rim of the glass into it. Then dip the rim into the plate of toasted coconut.
Place the tequila, triple sec, lime juice, and cream of coconut in a cocktail shaker and add one handful ice. Shake until cold. Strain the margarita into the glass with the coconut rim. Fill the glass with ice and serve.
For a pitcher: add 2 cups tequila, ½ cup triple sec, ½ cup lime juice, and 1 cup cream of coconut to a pitcher. Add 3 handfuls ice and stir.

Notes

*You can save your coconut margarita if you accidentally buy coconut cream. Here’s what to do: Use ½ ounce coconut cream and ½ ounce simple syrup in place of the 1 ounce cream of coconut.

More unique margarita recipes

Go for a pink margarita like the Hibiscus Margarita, Prickly Pear Margarita or Blueberry Margarita.
Try the Cucumber Jalapeno Margarita for a cool and spicy twist, opt for fruity with Spicy Pineapple Margarita or Passion Fruit Margarita.
Go funky with a Beet Margarita or Espresso Margarita, or mix up an ocean-colored Blue Margarita.

Spicy Pineapple Margarita

Beet Margarita

Blueberry Margarita

25 Best Margarita Recipes to Make at Home

Homemade Giardiniera

Want to preserve your fall harvest a little longer? Make giardiniera! It’s a tangy Italian condiment made with garden veggies, hot peppers, garlic, and spices, marinated in vinegar and olive oil. It makes a great hostess gift or delicious chopped finel…

Want to preserve your fall harvest a little longer? Make giardiniera! It's a tangy Italian condiment made with garden veggies, hot peppers, garlic, and spices, marinated in vinegar and olive oil. It makes a great hostess gift or delicious chopped finely and added to sandwiches!

Cardamom Apple Cake

This apple cake is our favorite fall dessert! Buttery and moist with a crackly top, loaded with sweet tart apples, and a hint of cardamom.

Sumac Chicken

This Sumac Chicken recipe with lemon and potatoes is bursting with flavor! A delicious one-pan Middle Eastern dinner your whole family will love!

Best Wild Rice Soup

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone…

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

This wild rice soup is pretty incredible, if we do say so ourselves. It’s creamy, it’s cozy, it’s savory—and yet somehow, it’s made 100% of plants. You’ll swear that somehow a little heavy cream got mixed in, but it’s all wholesome, nourishing vegetables.

It’s perfectly seasoned, and you might not be able to stop eating it. Over the years, it’s been made and loved by hundreds of readers. Per my sister, who we made it for first (and who makes it regularly to this day): “This is really the best soup ever.”

Featured reader comments

“This soup is the bomb! I’ve made it many times for my family over the past couple of years.” -Lisa

“This soup is a 10/10!!! It’s rich, flavorful, and comforting. My whole family loved it!” -Jessica

“This recipe is amazing! I’ve made this several times and both me and my husband are obsessed!” -Sonja W.

How to make wild rice soup

This wild rice soup takes about 1 hour to make, but it’s a healthy dinner recipe that is 100% worth the effort. Since most of that time is hands off, it works as an easy dinner idea, too! Our secrets to how to make the best wild rice soup:

Use cashews. Blended cashews can stand in for dairy! You’ll let them soak while the soup simmers. Then you’ll take 2 cups of the soup out, veggies and all, and blend it with the soaked cashews. It makes for the creamiest base, and you’ll swear there’s dairy in it. (For a nut allergy, go to Wild Rice Mushroom Soup.)
Add white beans and mushrooms. Because there’s no chicken in it (sorry, meat lovers!), this wild rice soup features white beans as a plant-based protein. It’s a unique addition and seriously good. Mushrooms also bring in big flavor and texture.
Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. You’ll cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.

Ways to serve wild rice soup

What to pair this wild rice soup with? We first made this soup for a dinner party in honor of my sister, who had just moved back to the US from living abroad. It was delicious paired with a fresh salad, a signature cocktail, and crusty bread. Here’s how we served it:

Salad like Beet Salad, Apple Salad, Pear Salad, or one of these fall salad recipes
Fall drink like Fall Sangria, Mulled Cider, or one of these fall drinks
Bread or muffins: try Artisan Bread, Dutch Oven Bread, Homemade Cornbread, Cornbread Muffins or Buttermilk Biscuits

Instant Pot variation

If you have an Instant Pot, this soup is modeled after our Instant Pot Wild Rice Soup one of our most fan-favorite recipes. Head to that recipe to make this using a pressure cooker.

Dietary notes

This wild rice soup recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Best Wild Rice Soup (Family Favorite!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 39 reviews

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Yield: 6 to 8

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Description

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

Ingredients

½ cup cashews*
1 medium yellow onion
2 celery ribs
3 medium carrots
8 ounces baby bella mushrooms
6 cloves garlic
2 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon dried oregano
8 cups vegetable broth
1 cup wild rice (not a wild rice blend)
2 teaspoons kosher salt, divided
2 15-ounce cans white beans, drained and rinsed
½ teaspoon black pepper
2 teaspoons dried sage
1 tablespoon soy sauce, tamari, or liquid aminos

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Instructions

Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Notes

*We used raw cashews. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.

Category: Soup
Method: Stovetop
Cuisine: Plant Based