From the editors of Food & Wine magazine: Melty, gooey, cheese fondue served in an edible squash vessel is the ticket to impressing guests at your next dinner party. "There is hardly anything better ...

Swiss and cheddar cheeses melt into a smooth, beer-brightened fondue, sharpened with Worcestershire sauce, garlic, and a hint of honey mustard. Serve it hot with pretzels, roasted potatoes, or cured ...

Farinata with zucchini and pecorino fondue—straight from Liguria—really shows off what makes Italian food special. The basic ...