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fondue
Today is National Cheese Fondue Day. The word comes from the past participle of the French fondre, “to melt.” Rub a pot with half a garlic clove. Heat 1 1/2 cups white wine, stir in a half-pound each grated Emmental and Gruyère. Mix 1 tablespoon cornstarch with 2 teaspoons kirsch, stir into cheese. Yum!
