Nutella Fondue

By Andrew Hunter
For The Family Table, a blog for busy families

Fondue was one of the special dinners I had growing up. I don’t remember what kind of an occasion prompted my folks to pull out the fondue pot, but it was fairly often. The first pot I remember actually used little cans of Sterno to heat the broth.

But then a new avocado green electric version showed up, evidently meaning the Hunter family had “made it!” My mom would heat broth, and sometimes oil, in the pot and surround it with meat and vegetables for cooking. But for truly special occasions, she would make rarebit (melted beer cheese with toasted bread) from her well-loved James Beard cookbook.

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B,L,D,D Apple Fondue

By Katie Barreira

Whether you’re picking from the tree or the produce aisle, apples are in abundance and fondue is a fun and easy way to eat ‘em up. So dunk your favorite variety into a cauldron of steaming sauce for breakfast, lunch, dinner and dessert!

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Crab Cheese Fondue Comes out of the Closet

By Sandy Hu

I have a secret. My always-popular holiday dip is made with products I’d like to keep hidden from my guests. I’ve been known to hurriedly shove the containers in the trash as that first doorbell rings.

It’s not that there’s anything really wrong with the ingredients. It’s just that people have high expectations. Freshly grated Cheddar…fresh-caught crab? Nope.

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