Get out your seventies collars, for tonight it is fondue. We weren’t making bread just to make bread afterall.
Sometimes a fad blows up and never recovers, and that’s what happened to fondue (there is a fascinating Planet Money podcast on why the fad happened in the first place). It didn’t deserve to become the butt of jokes.
That’s why during my first trek to Europe I made a 400 mile side trip to Switzerland for a day just for this dish.
Secret ingredient: I like a dash of paprika for color, and Worcestershire sauce for umami.
