a definite fon-DO

i don't generally read Vogue - not for any reason in particular, or maybe because it has too many words, or because i can't identify with people who think $500 face cream is a worthwhile investment - but i happened to have a copy of the February 2008 issue lying around, and i was bored, so i decided to flip through it. and, man, am i glad i did. if you happen to have a copy of this (admittedly out-of-date, sorry, i know i'm behind the times) issue within arm's reach, crack it open to page 265.

you're welcome.

for those of you who aren't staring at a droolworthy beauty shot of emmentaler right now - and Jeffrey Steingarten's accompanying (borderline pornographic) piece devoted to fondue - i'm sorry. you are majorly missing out. on the upside, there's no reason you can't whip up a pot of the good stuff at home. happily, cheese fondue seems to be experiencing some kind of long-overdue renaissance, as evidenced by Melissa Clark's January 23rd piece devoted to the topic in the New York Times. if you haven't already read it, do yourself a favor.

back to Jeffrey Steingarten. in the article, he claims to have posted his recipes here and here; so far, however, i haven't had much luck pinning them down. it is still worth checking out his two sites for the wealth of other yumminess they provide. and if you're in the new york area any time soon, swing by Tom Colicchio's craftbar by union square and try the "warm pecorino fondue with acacia honey, hazelnuts and pepperoncini". yes, that's right. a few of your favorite things. i had the incredibly good luck to try this dish last month with my friend molly and i can tell you that it is ramekin-lickin' good.

if you're just itching to read more about this delicious new old trend, gourmetsleuth provides a fun, comprehensive guide that's a great starting point. if you can perfect your craft in time, take it on over to the Fondue Takedown at the slipper room next week and win yourself a cool $50. we'll see you there.