The Swinging '60s were right about one thing—fondue rocks. Originating in Switzerland as a method of recycling cheese rinds and stale bread during the winter months, this humble dish of melted cheese—spiked with wine and kept molten over a spirit flame—became the culinary hit of the decade, and woe betide the housewife who threw a party and forgot it. For the intervening decades the fondue sets, with their spindly forks and colorful enamel pots, languished on flea market tables. Now maybe it's time to plunk down your three... More >>>