Note: The meat takes longer to cook when the beef broth is used, but there will be a lot less mess. From "Fondue and Hot Dips," by Joanna White. In a large bowl, combine olive oil, vinegar, salt, ...

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 ...

Fondue, the hit dish of the ’70s, is brought into the 21st century with bright fresh herbs, goat cheese, and leeks. Developer Victoria Granof describes it as a cross between fondue and creamy ...

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