Merrill is a co-founder of Food52.
This is a great recipe: http://food52.com/recipes...
Season the pot with a garlic clove and add a splash of white wine.
After spending a year in Switzerland I finally figured it out. Make sure you use a really good liquor. And use more of it than you think you need. Adjust your heat, all those canister things are adjustable. Heat slowly and then use a medium low heat to maintain. Think about your cheeses. Too high of water content or too high of oil and if will fall apart. The Swiss had it down so stick to emmenthal and gruyere.
Please enter a valid email address.
Well played. You deserve a cookie.
Let's just say people aren't happy
The Trouble Brewing Over a 'Beer for Her'
Sweet Heat For Frozen Treats
PSA: Whole Foods Is Selling Cheap Wine
Make Any Muffin A Blueberry Muffin
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)