2 New Creamy, Melty Ways to Do Fondue


Break out the old-school fondue pot, because these recipes, featured on Food Network's The Kitchen, are full of hearty flavor ideal for the beginning of winter.

Nope, you didn’t just step into the 1970s. We’re still here in 2016. But that doesn’t mean you can’t break out your retro fondue pot, because this old-school food trend makes an ideal party-time spread, especially during the holiday season.

On the latest episode of The Kitchen, the co-hosts introduced two fondue recipes — one savory, one sweet — sure to wow your crowd with their hands-on dipping and eating potential. Read on below for top ideas from Marcela Valladolid and Sunny Anderson, then check out more cozy, comforting recipes from today’s Winter Lodge episode.

For a new take on your appetizer buffet, try Marcela’s Poblano and Corn Queso Fundido, a richly decadent melted cheese mixture made smoky with the addition of charred poblano peppers. Sliced chorizo, bread cubes and chicken make ideal dippers, which you can wrap up in warm tortillas for a hearty start to your holiday meal.

Peanut butter and chocolate are a timeless flavor combo, and here Sunny turns them into a sweet-tooth-satisfying Peanut Butter and Chocolate Fondue, which can be ready to eat in only 15 minutes. A topping of crunchy toasted peanuts adds welcome texture to the fondue, which Sunny likes to serve with pretzel sticks or bacon for a savory-sweet mash-up. Bonus: You don’t need a fondue pot to turn out warm, melty results. Sunny says that a slow cooker will do the job too.

Tune in to The Kitchen on Saturdays at 11a|10c.

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