Recipe: Mushroom and Barley Soup — Recipes from The Kitchn

Inspired by the classic brothy soup from the deli counter, this hearty vegetarian soup is pure comfort and warmth. It brings together a blend of meaty mushrooms, vegetables, and tender pieces of pearled barley for a warm-me-up soup you can make in 30 minutes.

And hold the beef: you’ll never miss it.

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12 Travel Stories That Inspired Us in 2016 — Travel

If you haven’t yet noticed, we’re big travel-lovers here at Kitchn. And when you think about it, it makes sense because tasting and experiencing new and delicious foods is one of the main reasons why people want to travel in the first place.

We’re so into traveling that we even launched a brand-new travel section this month. We’re really looking forward to sharing our adventures with you in 2017 — but until then, this is what inspired us most in 2016.

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15 Important Things to Know About Prepping Vegetables — Tips from The Kitchn

It doesn’t matter if you’re a vegan, vegetarian, or an omnivore — there’s very little doubt that if you’re making dinner, you’re going to be prepping some vegetables tonight. So be sure to check out these 15 tips, techniques, and tools that will help guide you toward vegetable mastery or, at the very least, some really perfect julienne slices.

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How To Make Baked Brie in Puff Pastry — Cooking Lessons from The Kitchn

(Image credit: Emma Christensen)

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Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.”,”image”:{“id”:”d3ebfe031c6b98a868c8cb3ab647ed51ba6ff900″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:54.095-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f22a099a7a52002873″}},{“image_id”:”c54a443f672151f9cc851db0cdbb909e428eee91″,”caption”:”\u003cstrong\u003eRoll out the puff pastry: \u003c/strong\u003eDust your counter wth a small amount of flour. Unwrap your puff pastry and place it on the counter. Rub your rolling pin with a little flour and roll the puff pastry until it measures roughly 11 inches by 11 inches. No need to get out a ruler; it’s fine to estimate.”,”image”:{“id”:”c54a443f672151f9cc851db0cdbb909e428eee91″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:54.106-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f12a099a7169002b23″}},{“image_id”:”cedc6d6e2ae5a50972e3b5c7d31a899f9228b1fd”,”caption”:”Place the round of brie in the middle of the pastry. “,”image”:{“id”:”cedc6d6e2ae5a50972e3b5c7d31a899f9228b1fd”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:54.182-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f12a099a78f500323b”}},{“image_id”:”b6ac3d2b0667d31bddcf7079e0e1a9f828f4a5c2″,”caption”:”Top with any optional extra toppings, if using. “,”image”:{“id”:”b6ac3d2b0667d31bddcf7079e0e1a9f828f4a5c2″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:55.162-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f62a099a55570031ae”}},{“image_id”:”9f83b64cf6448c9282d8c00c006443b1419f04a4″,”caption”:”Fold the corners over the brie, forming a neat package. “,”image”:{“id”:”9f83b64cf6448c9282d8c00c006443b1419f04a4″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:54.662-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f52a099a0c33002f7e”}},{“image_id”:”dab47eda4140c78875c0b7c5b1e86fcca8cef441″,”caption”:””,”image”:{“id”:”dab47eda4140c78875c0b7c5b1e86fcca8cef441″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:24:55.270-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088f12a099a4e6f002bb4″}},{“image_id”:”bd308e8b46e1f8f4dc3c5ec5884b41123a060a6b”,”caption”:”Use your hand to gently press the edges against the brie and neaten up the sides.”,”image”:{“id”:”bd308e8b46e1f8f4dc3c5ec5884b41123a060a6b”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:05.332-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566089002a099a065f00343c”}},{“image_id”:”96d5a9eaa3fc8240c05e444ee3a8ef42641f5a51″,”caption”:”Transfer the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is not longer cool to the touch at this point, place the tray in the fridge for 10 minutes, or until you’re ready to bake and serve.”,”image”:{“id”:”96d5a9eaa3fc8240c05e444ee3a8ef42641f5a51″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:06.516-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566089002a099a1956002ce3″}},{“image_id”:”c5f74ac3f8013cbb3c035a6650198878dceb4d16″,”caption”:”\u003cstrong\u003eBrush with egg.\u003c/strong\u003e”,”image”:{“id”:”c5f74ac3f8013cbb3c035a6650198878dceb4d16″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:02.578-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088fd2a099a7619009a0e”}},{“image_id”:”6c1289a1c1dc9bcb9b888ff491f50d4be4be23cc”,”caption”:”Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.”,”image”:{“id”:”6c1289a1c1dc9bcb9b888ff491f50d4be4be23cc”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:03.832-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566088ff2a099a7c650030c0″}},{“image_id”:”9f2a10cf658e1092144c975676b6e23aa874c748″,”caption”:”\u003cstrong\u003eBake until golden-brown: \u003c/strong\u003eBake the brie until the pastry is deep golden-brown, 35 to 40 minutes. Allow to cool 5 to 10 minutes: This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.”,”image”:{“id”:”9f2a10cf658e1092144c975676b6e23aa874c748″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:12.643-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-11.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566089072a099a17bc008c6a”}},{“image_id”:”3f6a7503c1e5c023f3b716e79a32eba5f3ced289″,”caption”:”\u003cstrong\u003eTransfer to serving platter:\u003c/strong\u003e Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.”,”image”:{“id”:”3f6a7503c1e5c023f3b716e79a32eba5f3ced289″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:13.773-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566089082a099a405e002bed”}},{“image_id”:”b59386ecee6fff010a21e9d20475f1cc6feced90″,”caption”:”\u003cstrong\u003eServe warm: \u003c/strong\u003eArrange sliced baguette or crackers around the brie and serve while warm.”,”image”:{“id”:”b59386ecee6fff010a21e9d20475f1cc6feced90″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:24.266-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”566089132a099a0c33002f84″}},{“image_id”:”7038df0842c60bc931682c56f4f74475be3038dc”,”caption”:””,”image”:{“id”:”7038df0842c60bc931682c56f4f74475be3038dc”,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:65,”created_at”:”2015-12-03T13:25:35.817-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-12-7-Baked-Brie-16.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”5660891f2a099a40bb002c4d”}}]};

Baked brie in puff pastry takes “rich and luxurious” to a whole new level — I can think of few things better. Add a few friends and some good tunes playing in the background, and you’ve got yourself a bonafide party situation. Here is everything you need to know.

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Recipe: Graham Cracker Cookies — Recipes from The Kitchn

(Image credit: Lauren Volo)

These graham cracker cookies possess the qualities of any desirable cookie: crispy around the edges, with a super-soft, chewy center. While you can certainly eat them on their own, they do their best work in pairs, with a sweet filling sandwiched in between, be it marshmallows and chocolate for a new take on the s’more, ice cream, or fluffy buttercream frosting.

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