Take a Dip!

The addition of fresh herbs takes fondue out of the sixties and seventies and into the next millennium. So dust off those fondue pots and long skinny forks and get ready to have some fun.


| December/January 1999



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This year, I set off for a family vacation at the beach with all the usual baggage plus a cooler filled with bags of fresh herbs from the garden, pounds of dark and milk chocolate, chunks of imported cheeses, bottles of assorted liqueurs and wines, a fondue pot, and a few cans of Sterno. Little did they know, but my extended family was in for a treat—testing fondue recipes—and we had lots of fun in both the making and the eating.





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