Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. It’s little wonder that fondue is the national dish of Switzerland, a country ...

Hot cheese doesn't usually sound super sexy, but on Valentine's Day, it's nothing short of romantic. Fondue is fun and different, and it's surprisingly easy to make: meaning, there's no reason why you ...

With fall here and the popularity of fondue cooking, I have enclosed a delicious cheese fondue recipe given to me by a dear friend years ago in Richmond, Va. This fondue is delicious served with ...

Swiss and cheddar cheeses melt into a smooth, beer-brightened fondue, sharpened with Worcestershire sauce, garlic, and a hint of honey mustard. Serve it hot with pretzels, roasted potatoes, or cured ...

Will Sissle is the owner of Sissle & Daughters: Portland Maine Cheesemongers. He joined us in the 207 kitchen to show us how to make French fondue. Serves 4. Takes approximately 10 minutes of active ...

Why settle for a one-cheese fondue when you could have a three-cheese one? This easy three-cheese Swiss fondue recipe highlights not one, not two, but three distinct Swiss cheeses (Gruyère, raclette, ...

This autumnal dish turns a classic cheese fondue into a sauce for whole roasted squash. The lightly caramelized squash are filled with the gooey fondue mixture and topped with crunchy, garlicky bread ...

From the Mercury News’ Home Plates recipe column, January 2007: The Monterey Road location is no more, but the Bold Knight rides on at its North First Street incarnation in San Jose — and in fondue ...

From the editors of Food & Wine magazine: Melty, gooey, cheese fondue served in an edible squash vessel is the ticket to impressing guests at your next dinner party. "There is hardly anything better ...