When you barbecue this summer, don't forget your veggies! According to Williams-Sonoma, Spain's restaurant chefs use mesh frying pans to cook vegetables over the grill.

Williams-Sonoma offers a heavy-gauge, stainless steel version that allows you to achieve the perfect sear without losing any veggies in the fire. For more information, visit www.williams-sonoma.com.

That's right! The warm, communal cheese dish that first became popular in the 1970s has grown into an international food craze.

Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term fondue comes from the French "fondre" (to melt), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. Given that fondue is a "communal" meal, there are a few basic etiquette rules to follow. To eat cheese fondue, spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it. You'll want to let the bread drip a bit before you put it in your mouth. This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot. The "no double-dipping" rule applies here as well; once a taste has been taken of a dipped morsel it should not be returned to the pot. If the bread or fruit is lost in fondue, it is tradition for that person to buy a round of drinks!

Fondue consists of at least two varieties of cheeses that are melted with wine and a bit of flour and dates back to the 18th century when both cheese and wine were important industries in Switzerland. Each component of a traditional Swiss fondue plays an important role. Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler. These two cheeses are combined in fondue recipes because of their complimentary and intricate characteristics and flavors. The cheeses are most commonly melted in a dry white wine, which helps to keep the cheese from the direct heat as it melts, as well as adding flavor.

The Swissrose Cheese Fondue line is perfect for dipping all kinds of hearty breads, as well as crackers and vegetables. The Swissrose Chocolate Fondue line, a sweet combination of Swiss cheese and chocolate, may be served with fresh berries, bananas, kiwi, angel food cake, pretzel sticks, melons and grapes.

For more than 300 years, black-eyed peas have been a staple of Southern cooking. They have also had a prominent place in New Year's celebrations, bringing good luck and prosperity for the upcoming year. Since 1970, Frieda's has been a part of those traditions with their pre-soaked, ready-in-20-minutes Blackeyed Peas. And once you try a bowl, you won't want to ring in 2007 without them.

"Every holiday has a favorite food and for New Year's it has to be Blackeyed Peas," said Karen Caplan, Frieda's President.

Along with the many stories behind eating Black-eyed Peas on New Year's Day, there are many ways to prepare them. Some combine the peas with fresh greens, likening the peas to coins and the greens to money. Others enjoy Hoppin' John, Black-eyed Peas cooked with rice, pork and seasonings, and some simply prepare a bowl of peas, with many believing that each pea eaten is a day of good luck. But no matter how they're served, Frieda's Black-eyed Peas will take hours of off your cooking time and will ensure you'll be enjoying the peas in no time.

And along with the promise of a lucky new year, the peas are also good for you. They are cholesterol free, low in fat, high in fiber and rich in iron, thiamin and protein. They are also completely vegetarian and a great main dish for meatless meals.

Not just for New Year's, the peas can also be added to soups like Pasta Fagioli, mixed with steamed rice and fresh herbs or tossed in chilled salads with tomatoes, olives and crisp bell peppers or warm salads with mustard greens, bacon and garlic. They are also perfect for creating dips, hummus, and burritos. For more information, visit www.friedas.com.