Fondue, which comes from the French “fondre”, meaning “to melt,” had its origins in 18th century Switzerland as a means for farm families to stretch their limited resources during the winter months. With some remaining cheese, some stale bread, and a dash of wine the family could gather around the hearth. In Alpine farm villages bread was baked only occasionally so whatever bread was on hand was usually stale. By dipping the bread in the melted cheese, the bread was softened and became delectable. From these simple beginnings, fondue became a Swiss winter tradition.
Fancy enough for company, this recipe bakes yams, goat cheese, and caramelized onion in individual stacks.
Mexican salsa verde with a delicious flavour. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Get your fiesta started with this Mexican Beer Cheese Dip with chorizo and jalapeno. Plenty of flavoir packed in every cheesy bite!
This easy recipe combines strands of roasted spaghetti squash with a simple mix of sautéed onions and garlic, parsley and Parmesan cheese. A great alternative to potatoes or pasta, it makes a great side to serve with chicken, fish or pork. A perfect recipe for Cook Something Bold and Pungent Day!
The best of both words - pecan pie and pumpkin pie in one! Delicious, rich, and mouthwatering, it will look like you spent hours, but it's really very easy to make.
Fresh burrata, tomatoes and basil drizzled with a good quality olive oil will make this a perfect summer salad!
Popular in the Mediterranean and the Middle East, Halloumi is a semi-hard, unripened brined cheese usually made from a mixture of goat's and sheep's milk, It has a high melting point which makes it so can easily be fried or grilled.
Creamy fontina The rich and creamy flavour and softer texture of Fontina makes it a perfect cheese for fondue.