A Swiss cheese fondue is the quickest way to get dinner on the table when all you have is a block of cheese. This shelf's cubed Swiss melts into a silky dip for bread and vegetables, the kind of shared meal that feels like you've cooked more than you have.

Serves 2. 20 minutes, 15 at the stove.

About 840 calories a serving, 42 g protein, 74 g carbohydrate, 41 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

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1. Melt 1 tablespoon butter in a small saucepan over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in 1 tablespoon flour to make a paste and let it cook for one minute.
2. Pour in 1/2 cup white wine or cider and whisk until smooth. Bring to a gentle simmer and cook for two minutes, stirring occasionally, until slightly thickened.2 min
3. Add 8 oz Swiss cheese cubes in two batches, stirring constantly after each addition until melted and combined. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. The fondue is ready when it's smooth and bubbles gently at the edges.3 min
4. Transfer to a fondue pot or warm serving bowl. Serve immediately with bread chunks and any vegetables you have on hand for dipping.

Note Swap the wine for hot broth or even hot water if needed. Leftovers keep two days covered in the fridge and can be reheated gently in a pan. Serve with raw or roasted vegetables like apple slices, boiled potatoes, or pickles.