When I was first introduced to fondue as a child by my fromage-fiend mother, I simply didn't get it. Granted, at the time I was in the throes of a regrettable melted-cheese phobia, so when we'd dine on this cheesy delight, I'd sullenly munch on cubes of crusty bread and the other accoutrement. Thankfully, I came to my senses in my teens, and have since dived into fondue-fanaticism full force.
Gooey and rich, this Swiss dish is meant to be lingered over with friends or a loved one, and is especially apropos during the chilly Winter months. Better yet, fondue is one of those seemingly fussy dishes that's extremely easy to re-create at home, provided one has the requisite equipment. Here I'm using a vintage fondue stand and a standard saucepan, but if I were to invest in another set-up it'd be this ingenious set-up from Trudeau
If you've ever tasted a gougère — essentially savory cheese-flecked cousins of cream puffs and eclairs — then little needs to be said in order to convince you to head to the kitchen to whip up a batch of these luxurious appetizers. If not, I'll keep it simple: airy and light, with just enough nutty cheese to keep things lively, these pâte-à-choux party favorites will go fast if included in a party spread.
Put off by the slightly strange method of cookery that's outlined in the recipe below? Don't be. It may be a slight step outside of your baking repertoire if you've yet to try your hand at any treats in the choux-pastry family, but their assembly is actually quite simple and intuitive and can be made in large party-friendly quantities in precious few minutes. 
The other day, a friend and I were watching 
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