THE BLOG

Emmental and Gruyère are the most commonly used cheeses in a classic fondue, but Appenzeller, Comté, Beaufort, Tête de Moine — all relatively low in moisture — also work fine. The addition of cornstarch keeps the cheese and wine from separating.

Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening.

This is a recipe based on the classic French celeriac remoulade which is available almost universally in charcuteries and delis in that country.

This is a lovely little appetizer that brings together two luscious foods: crab and fritters.

If Asian Pears aren’t available, you can use tart-sweet apples, regular pears, mangoes or whatever else is best in the market.

This is a simple cake that calls for apples, but any fruit that is in season such as peaches, pears, berries or a combination could be incorporated.