Fondue may have been trendy in the 1960s and 1970s, but cheesy goodness has never really gone out of style. This recipe is straight from the Alps, and calls for the classic combination of Gruyère and Emmental. Melt them in a cast-iron fondue pot with the simmering wine before transferring the mix to your fondue stand. Of course, you can serve this with cut-up veggies and fruit, but bread is the true classic partner. Just know that if you lose your bread in the cheese, you’ll need to kiss your neighbor. That’s Swiss tradition.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.