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
Do you consider yourself a big fan of 
In French, raclette means "to scrape" — fitting, as raclette is traditionally prepared by heating a large wedge of the cheese by the fire, scraping off melted bits as they soften.
My girlfriend has just moved into a huge house with friends and is throwing a party this Saturday afternoon to celebrate. She's asked me to help out with the food spread, which she wants to be gourmet yet casual. In addition to a large spread of charcuterie, preserves, pâte, and pickled vegetables, we'll be offering two versions of fondue.
