Martha Stewart's Roquefort cheese-coated grapes are delicious, easy to make, and fancy enough for New Year's Eve. Here's how I made her recipe.

While the grapes are roasting, score the top of the Brie cheese in a crisscross pattern using a sharp knife. This will allow the honey to penetrate into the cheese as it melts. 6.

Line a cast iron skillet with with parchment paper and place wheel of Brie in the middle of the skillet. Bake for 15-20 minutes. The cheese should be soft, but not completely melted out of shape.

In a large skillet, heat olive oil over medium heat. Add the asparagus pieces and sauté until they are tender but still crisp, about 3-4 minutes.

If I were to sit in front of a Charcuterie board, I’d wipe out the crackers, olives and grapes within the first five minutes. Ironically, it was the cheese on the board I disliked the most. That is, ...