Photograph by Alex Lau, food styling by Victoria Granof, prop styling by Sophie Strangio
Fondue, the hit dish of the ’70s, is brought into the 21st century with bright fresh herbs, goat cheese, and leeks. Developer Victoria Granof describes it as a cross between fondue and creamy artichoke dip (the best of both worlds, really). The secret to thick and smooth fondue is the addition of cornstarch. It absorbs any excess water, thickens the fondue, and prevents proteins in the dairy from separating or curdling. Don’t worry if you don’t happen to have a fondue pot; a saucepan, small rice cooker, or an Instant Pot will keep it warm. Here it’s served with crunchy vegetables, dill pickle potato chips, and a few fried butternut squash ravioli. —BA Test Kitchen
