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Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Aged White Cheddar and Cider Fondue

Aged White Cheddar & Cider Fondue


A mix of cheddars lends this Aged White Cheddar and Cider Fondue its silky texture and nutty flavor

Shepherd's Fondue

Shepherd’s Fondue


Three sheep’s milk cheeses—gouda, Ossau-Iraty, and P’tit Basque—combine for a creamy flavor and texture in Shepherd’s Fondue

Asiago, Sage, and Walnut Fondue

Asiago, Sage, & Walnut Fondue


This Asiago, Sage, and Walnut Fondue, made with creamy Asiago Pressato cheese, is mild and sweet with nutty tones

Bread on skewer with dripping fondue cheese melting off it

Fondue, We Love You


We’ve fallen head over heels for these decadent and diverse blends of melted cheese, and we’re sure that you’ll fall for fondue this season as well

Classic Swiss Fondue

Classic Swiss Fondue


Enjoy a delicious tradition with this Classic Swiss Fondue, featuring Swiss cheeses, wine, garlic, and nutmeg

Crème Fraîche and Semi-Sweet Chocolate Fondue

Crème Fraîche & Semi-Sweet Chocolate Fondue


End your meal with this indulgent Crème Fraîche and Semi-Sweet Chocolate Fondue, a natural partner with fresh fruit, gourmet marshmallows, shortbread, or cubed pound cake

Grilled Romaine Salad with Almonds, Goat Cheese, & Caramelized Balsamic Vinaigrette

Grilled Romaine Salad with Almonds, Goat Cheese, & Caramelized Balsamic Vinaigrette


Grilled greens add a new layer of flavor to any simple salad, including this one made with parsley and young, creamy goat cheese

Torn Kale Salad with Crispy Bresaola & Pont-L’Évêque

Torn Kale Salad with Crispy Bresaola & Pont-L’Évêque


The best kale salads beg for bold ingredients, which is why we’ve filled this one with crispy, oven-baked bresaola and creamy Pont l’Eveque cheese

Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette

Tomato Salad with Potato, Egg, Manchego, & Anchovy Vinaigrette


A jumble of tomatoes, peppers, potatoes, cooked egg, and manchego cheese make this salad versatile, yet hearty enough for all palates