Fondue the South American Way
Fondue is no longer subject to a single pot. The EZ-Melter, made in Uruguay, is reminiscent of a muffin tin, ready for cubes of cheese to melt inside its individual cups.
Pop a square of good melting cheese — provolone is the choice in South America — into each hollow; put the dish in the oven, on a gas burner or even on a grill; and in minutes you have little blobs of molten cheese ready for toothpicks. You can doll up the cheese by wrapping each piece in a strip of prosciutto, bacon or salami, or use the plate to sear seafood — say, scallops topped with pesto or tomato. The plate is also perfect for escargots.
Photography by Tony Cenicola/The New York Times