This shelf holds aged Swiss cheese, which is built for fondue. The nutty, slightly sweet flavor melts into a silken sauce that begs for bread and vegetables to dip. The whole meal takes thirty minutes and wants only one pot.

Serves 2. 30 minutes, 20 at the stove.

About 780 calories a serving, 41 g protein, 60 g carbohydrate, 41 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour 1 cup of dry white wine into a small heavy pot and set over medium heat. Mince 1 clove of garlic and add it to the wine, letting it warm through for about 2 minutes until the wine just begins to steam.2 min
2. Reduce the heat to low. Break up or stack the 8 ounces of Swiss cheese and add it to the wine a handful at a time, stirring constantly with a wooden spoon until each addition melts completely before adding more. This takes about 8 to 10 minutes total and the sauce should be smooth and creamy.10 min
3. Taste and season with salt and a few grinds of pepper. Cut the bread into 1-inch cubes and arrange on a board or plate alongside the pot. Pour the fondue into a small serving bowl set over a candle or place the pot in the center of the table with forks ready for dipping.

Note Stir in 1 tablespoon of butter if the fondue breaks or looks greasy. Leftovers can be chilled and reheated gently over low heat with a splash of wine. Serve alongside blanched broccoli, thin apple slices, or cured ham if you want to stretch it.