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Cheese Fondue

Fondue is a classic, communal, Alpine dish, and one that’s easy to put together. Grate the Gruyère, Appenzeller and Vacherin Fribourgeois in advance (either the day before, or in the morning), and wrap it up tightly so it doesn’t dry out in the fridge. When you’re about ready to eat, everything is ready to go:…

Farro and Vegetable Soup

This thick, hearty meal is inspired by a traditional Provençal harvest soup. Farro (spelt) and the softer emmer wheat are grains that were once peasant staples in the mountainous areas of Provence, though they are less common now. Traditionally, the grain is simmered with a mutton, prosciutto or ham bone. I use Parmesan rinds to…

Fennel Gratin

This rich, elegant gratin, adapted from the chef Naomi Pomeroy’s book “Taste and Technique,” brings together braised fennel, Gruyère sauce and crisp bread crumbs, with outrageously delicious results. As with many recipes in this highly instructive book, this gratin is more labor intensive than what you may expect — coarse bread crumbs are toasted and…

Croque Monsieur

In Italy, bricklayers and plutocrats alike eat the same thing for lunch: panini, sandwiches layered with meat and cheese and flattened between two searing griddles. Today they’re almost as common as cappuccino in America, albeit much cheaper and easier to make. One affordable panini press, and you’re on the fast track to the perfect party…

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