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A classic dish in Provence, its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Pickled Shrimp with Ginger and Lemongrass