For years many foodies (even before there were “foodies”) thought of fondue, that classic dish of melted cheese for dipping, as gastronomically corny. This was especially so between 1975 and 1995, when fondue was so dated that the only fondue set most people had was the one in the attic leftover from their parents’ 1950s […]
Potato Gratin with Swiss Chard is for Wintertime
February 6, 2017 by Leave a Comment
Potato gratin is one of those preparations that speaks to people. When a gratin comes out of the oven it is one of the most inviting foods. It’s also a dish perfect for winter. Swiss chard developed from the beet and was first mentioned in a book about plants published in Basel, Switzerland in 1596. […]
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