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magazine gruyere and cider fondue
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Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine.
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Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.
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Raclette is the most mild tasting of these three cheeses, while Comté and Gruyère deliver some sharpness. For a crowd-pleasing mix, try 3 parts raclette to 1 part Comté and/or Gruyère.
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This minty fino sherry punch is cooling and light, served by the pitcher. Float some cucumber slices in each glass, spa-water style.
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A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.
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The longer this cabbage relish ferments, the better it’s going to taste.
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A little retro, a lot of flavor, and perfect for your next party.
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We will avoid all Sex and the City references here, but the fact remains: This cocktail is classic for a reason.
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This easy recipe for homemade apple cider doubles as aromatherapy.
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This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.
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Crème de violette is an exuberantly floral violet liqueur that gives vibrant color to this fun frozen cocktail.
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Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.
Articles
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Culture
Watch the comedic genius at the Olympics, then get your own fondue pong game going with our recipe.
Barrett Baffert
Bread dipped in Gruyère is as delicious today as it was when Bon Appétit introduced it to readers in 1965
Julia Kramer
Culture
We're sharing the best home cook-submitted recipes from food52's latest contest. This week, the theme is "Your Best Fondue."
Julia Bainbridge
Culture
Stella Artois's alcoholic apple juice is coming to America. But will the Bon Appetit Foodist like it?
Andrew Knowlton
Shoo-fly beverage director Stephanie Griber shows us how to make a pear-bourbon slushie at home
Julia Bainbridge
Culture
Made by Goose Island's Greg Hall, Red Streak is a perfect bottle for fall
Andrew Knowlton
Videos
(243)
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Go inside the Art of Patrón Party in Chicago with Giuseppe Tentori, the executive chef of GT Fish & Oyster, and learn how master mixologists create innovative spiced cocktails.
Sponsored by Patrón Tequila
Sponsored by Patrón Tequila
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Sommelier André Hueston Mack returns to Bon Appétit to elevate your next trip to the drive-thru as he pairs popular fast food with complementary wines. Did you know the smoky notes of a Syrah pair exquisitely with the flame-grilled taste of a Whopper? Well, now you do. Find out André's picks for your other food court favorites on this episode of World of Wine.
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
Follow Andre on Instagram at https://www.instagram.com/andrehmack/
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“Arnaud’s has been open since 1918. We serve traditional Creole cuisine with a little bit of a French flare.” Today Bon Appétit spends the day with saucier Bobby McNab at Arnaud’s, one of the oldest and largest restaurants in New Orleans.
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Bon Appétit spends a day on the line with Chef Yara Herrera, owner and Executive Chef of Hellbender, NYC’s most exciting Mexican restaurant. Hellbender is Yara’s first experience opening a restaurant as the owner. Discover the highs, challenges, and flavors that go into running your own restaurant, and how Yara and her team craft their Mexican dishes like salsa macha, empanadas, churros, and aguachile.
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Sommelier André Hueston Mack returns to Bon Appétit, this time to taste and give his expert opinion on over a dozen liquors and spirits sold at Trader Joe's. Which of these discount bottles can hold their own against the pricier brand name options? Watch to discover where it makes sense to save a buck without sacrificing quality during your next trip to TJ's.
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“What we’re doing here at Tadhana is we’re reimagining what Filipino food can be.” Bon Appétit spends a day on the line with Chef Frances Tariga, owner of Tadhana in New York City. Tariga spent 21 years learning the modernistic techniques she applies to her menus and is reinventing the wheel when it comes to traditional Filipino cuisine.