This peanut butter fondue is oozing with semisweet chocolate and creamy peanut butter. A unique fondue, it’s a great recipe for peanut butter fiends.

This Southwest chile cheese fondue is brimming with chile ingredients, cheese, and spices. This is a fondue with brio. Dip chorizo for a flavor blast.

This cauliflower fondue is full of Asiago cheese and smoked paprika. An unusual fondue, it gets texture from the cauliflower. A favorite of fondue lovers.

This chicken chili is called black and white because of the of black beans and cannellini beans. The chicken makes the chili lighter but it’s still hearty.

Peaches and nectarines are tossed with a rosemary-infused honey syrup, for a bright summer taste. Make sure to choose very ripe peaches and nectarines.

These deviled eggs have without a doubt something few deviled eggs have: silky tofu in the filling. These eggs use less mayo, making them healthier.

Pan-roasting carrots until they’re a bit charred brings out their sweetness. These charred carrots are served with greens, garlic chips, and goat cheese.

Salt crust chicken, the classic technique of encasing a chicken in a salt crust, seals in flavor and juices so the chicken is utterly moist and delicious.

A mix of wild mushrooms topped with an herbed cheese filled with parsley, thyme, chives, and garlic makes for a great tapas or starter.

Pssst. Wanna know the secret behind the marbled look and unforgettable flavor of Chinese tea eggs? It couldn’t be simpler.