Fondue!

My favorite food magazine, Saveur, had a fun article documenting the popularity of fondue in the 1970's and how the craze swept into the States.  I myself am wishing I kept my parents' lime green fondue pot and skewers that came with it. 

Still, all you need is a good pan, some basic ingredients, and french bread for dipping and you're set to rediscover this classic.

As this Saveur article outlines,  the four building blocks are cheese, liquid, starch, and acid.  For my simple test I used Gruyere, white wine, flour, and fresh lemon juice respectively.  It doesn't take much to figure out the proportions and create a quick appetizer!  Give it a shot.