Broth fondues are similar to hot oil fondue except they are cooked in broth instead of oil. The benefit of cooking in broth is that it takes on flavors of ingredients dunked in it and you can eat it. Often broth fondue (or Shabu Shabu) is followed by a course of noodle or rice soup that is made with leftover broth.

Start your broth fondue with low sodium chicken or beef broth. Like hot oil fondue you should use lean cuts of meat, small portions and limit use of dipping sauces. Broth fondues add vegetables to mix. Try adding mushrooms, green onions, carrots and celery to broth. Loading up on vegetables will not only fill you but they’re healthy for you.

When running low on ingredients, add remainder to fondue pot along with some noodles or rice. Let simmer for a few minutes and serve this wonderfully flavored soup as an after dinner treat to your guests.

Chocolate fondue is delicious but fattening. Cheese fondue is not something you should eat every day. When dieting you should probably skip them both and stick to broth and hot oil fondues. If some care is taken while gathering ingredients, fondue can become a healthy meal.

Now some tips for getting grilling just right on Fourth:

1- It is important to get grill hot. Preheat for 15 minutes with all burners on high and lid closed. It is easy to scrape grate clean with a wire brush at this point. 2- When using a gas grill, cook with lid down. It concentrates heat when searing and maintains heat when slow cooking. Conversely, you should keep lid open when using charcoal as residue buildup can affect flavor of foods being grilled. 3- When cooking things like fish and burgers, you should oil grill. Dip a handful of paper towels in vegetable oil and, using tongs, wipe grill thoroughly. This will also pick up any residue left from brushing.

And last but by no means least, a couple of recipes that we here at The Cantering Caterer in Westport, Connecticut, are happy to recommend:

Lemon-Herb Marinade Great with chicken 10 gloves of garlic, chopped very fine 1 TBS Kosher Salt ½ TBS Ground Black Pepper 3 Lemons, squeezed 1 cup or more of freshest herbs you can find – parsley and cilantro are great! 1 cup olive oil. Mix everything together, coat meat and refrigerate overnight. Amazing Burgers To: 2 Lb good ground beef Add: 1/2 cup red onion, chopped fine, 1/4 cup chopped parsley,2 TBS Capers, 2 TSP Worcestershire, a dash or 2 of Tabasco, Kosher salt and pepper to taste Hand form into 8 patties and grill! Serve on a roll with fresh garden tomato and crisp Romaine lettuce. Increase quantities as needed.

Enjoy Fourth and enjoy your party!