In a large saucepan over high heat, bring beef broth to a boil. Add minced green onions, garlic, mushrooms, cilantro, ginger and soy sauce. Reduce heat and simmer, covered, 15 minutes. Transfer ...

Note: The meat takes longer to cook when the beef broth is used, but there will be a lot less mess. From "Fondue and Hot Dips," by Joanna White. In a large bowl, combine olive oil, vinegar, salt, ...

Dear God: Please make sure I fon-don’t make too many fondue puns in this article. Have you had fondue before? Fondue parties used to be all the rage, but these days, outside of a sketchy buffet ...

The web site food52 asks home cooks to submit their best recipes to weekly contests that determine which will make it into their second forthcoming cookbook. Each week we feature the contests' ...

This is an irresistible combination of flavorful shrimp, balsamic-roasted tomatoes, smoky bacon and piquant remoulade, perfect for holiday entertaining. Preheat oven to 350° F. Cut tomatoes in half ...

Enjoy a restaurant-style feast with cheese, beef, chocolate at home Tracing the history of fondue, most accounts begin with its likely origins in the 18th century, centered around the farm villages of ...

There are two ways a fondue night goes wrong: the oil smokes and stings your eyes, or the meat turns out grey and dry. Both feel avoidable in hindsight, yet they happen in busy kitchens, with chatter ...