Fondue is traditionally made tableside in a stainless steel or ceramic pot over a small open flame. Here is my smoke-infused version of a classic fondue using a wood-fired oven or the indirect heat of a grill or cooker. My favorite way of making the fondue is in a clay sand pot as used in Asian cooking. These pots are inexpensive and fun to cook with (see Resources). You can use a ceramic pot with a lid as well. Or, for a dramatic presentation, place the fondue pot on the table over a small charcoal hibachi to keep hot (see Resources). You can use endive or radicchio leaves and red peppers for dipping in addition to the bread. Serve with a small, simple salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Yes, brownies can—and should—be made with white chocolate.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.