Friendly Fondue
Fondue has a kind of beadazzled bell-bottomy “now it’s hip, now it’s not” quality that simply does not do justice to its perennial good nature and wonderfulness. I don’t even know where it currently stands. Is there a Mad-Men-era retrophilic fondue come-back? Whisk together a pound of Velveeta with a martini and an ashtray full [...]
Cranberry Sauce
I am a great admirer of gelled and gelatinous things–gummy worms, Jell-o salad, even yucky aspic–so believe me, I love the sight of that can-shaped jiggle of ridged ruby tartness unmolded onto a plate. I like the way it slices up into firm, cloudy-red disks; I like the way the flavor is always exactly how [...]