Everyone will enjoy this nutty, full-flavoured cheese fondue. For a milder, sweeter taste, try the Cheddar and Emmenthal variation. For the best results, make the fondue in a fondue pot directly on the stove top then transfer it to the burner at the table.
Rich with vegetables, this pur? soup has highlights of Cashel Blue, one of Ireland's most well-known creamy blue-veined cheeses (though Gorgonzola or creamy Danish blue make worthy substitutes). For a vegetarian version, replace chicken stock with vegetable.
This cake-and-berry combo makes a fabulous finale with a scoop of vanilla ice cream.
Swiss cheese and ham are natural partners, as in this ramekin, the Swiss name for a baked dish of bread, cheese and eggs (similar to a strata), that originated in the French-speaking canton of Vaud. Serve it for brunch or for a light family dinner with a green salad.
Like pea soup, robust lentil soup is enhanced by the flavourful addition of smoked meat.
Here's a rich but superlative way to honour the pumpkin and celebrate the Thanksgiving harvest.
Serve this delectable sauce as a soup with toast and fresh herbs or over pasta and top with crumbled goat cheese.
No need for maple syrup when this fruity compote is spooned over French toast. Lemon Crème Fraîche or whipped cream makes a nice addition.
