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TODAY

Baked brie, asparagus cigars: Appetizing uses for Phyllo dough

04:16

TODAY Food is all about stress-free entertaining this week, and chef and radio host Ryan Scott is in the kitchen to kick things off with clever uses for Phyllo dough, making Phyllo-wrapped baked brie with spiced boozy cranberry relish and crostinis as well as Phyllo-wrapped prosciutto asparagus cigars.Dec. 7, 2015

  • UP NEXT

    Coconut fried chicken: Get Marcus Samuelsson’s recipe

    04:06

  • How to sneak added nutrition into your meals

    03:38

  • Friends find ‘second act’ making Italian meals gluten free

    03:48

  • Martha Stewart shares her recipe for fresh fish burgers

    04:59

  • Spinach and chicken meatballs: Get Laura Vitale’s recipe

    03:56

  • Kimchi fried shrimp and spicy mayo: Get the recipe!

    04:12

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