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Holiday Entertaining

Consider Pinzomonio

Photo: Rosafanti

Done right, crudités should bear no resemblance to the pathetic dried-up celery sticks and sour cream soup-mix dip you see at office parties. Instead, this dipping sauce and its variation are based on two Italian appetizers: pinzomonio and bagna cauda. One key is to use the best olive oil you can lay your hands on; another is to serve a wide variety of the very freshest raw or just-cooked vegetables.

Cheese over chocolate for the win

Photo: GMVozd for Getty Images

Cheese and wine are a natural combination in Switzerland, the home of fondue. Using Swiss cheeses — like Gruyère, Emmental (the original “Swiss”), Appenzeller, Fribourg, or Vacherin, for example — is traditional, but any good melting cheese works equally well (cheddar, Comté, or fontina, to name just a few).


Food from every angle: From Medium x Mark Bittman

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