At La Table de l'Orangerie in Provence, chef Marc Fontanne pairs his dishes with different bread and it's one of the highlights of dinner.

The art of the perfect toasted sandwich is a hot-topic, but we've hit on one tip that makes perfect sense to keep the bread ...

tangy goat cheese and cream cheese get stirred together and topped with garlicky chives—we love to eat this cheesy dip with crusty bread and raw vegetables. Whether you're looking for an hors d ...

Add the wine and lemon juice to the pot and heat ... Using the fondue prongs, dip the bread cubes into the cheese and serve. Gruyère cheese is made with animal rennet, so is not vegetarian.