It’s creamy while still being light, filling without being a gut bomb, and so simple to make, it’s a staple all soup season long in our house. All you need is a green salad, a hunk of Brie ...

You can toast pecans, almonds, or walnuts using the same interval technique you used for the brie. Then, you can zap a little butter to melt it, stir in some onion soup mix or ranch seasoning ...

Hot sandwiches filled with gooey cheese, smoky ham and tart slices of green apple, paired with a hearty squash soup.