The Swinging '60s were right about one thingfondue rocks. Originating in Switzerland as a method of recycling cheese rinds and stale bread during the winter months, this humble dish of melted cheesespiked with wine and kept molten over a spirit flamebecame 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 >>>
By photo: Neil Murphy
Bernard and Rita Esquinet rediscover the spindly fondue fork at Artisanal.