Stuart Brioza and Nicole Krasinski met in a photograph class in 1994, then fell in love — and into cooking collectively. In 2006, after they first shared this recipe, they had been working at Rubicon in San Francisco, the place Brioza (a 2003 F&W Finest New Chef) dealt with the savory dishes, Krasinski the desserts. Since then, they’ve change into the James Beard Award-winning cooks and co-owners of State Chook Provisions in San Francisco. On this indulgent facet, as an alternative of steaming or boiling the broccoli, Brioza roasts it to convey out its sweetness. He then serves a beneficiant portion with crunchy croutons and a light-weight, creamy Fontina cheese fondue for dipping.

Do you want a fondue pot to make this recipe?

No particular equiptment is critical to make this straightforward, quick, and enjoyable broccoli facet. (Brioza makes the fondue in a saucepan and serves it in a daily bowl.) However, as with all fondue, it must be served — and eaten — instantly.

Notes from the Meals & Wine Take a look at Kitchen

• You may substitute Fontina for any good, delicate melting cheese, reminiscent of Gouta, Havarti, and even provolone.
• For additional caramelization whereas roasting, place the sheet pan on the underside of the oven the place it is particularly scorching. The broccoli’s exterior will prepare dinner shortly whereas the within turns into tender. Thoughts the croutons, although — test them first at 10 minutes reasonably than 15.