After snow, raclette warms diners

By Lisa Zwirn

Globe Correspondent / January 26, 2005

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NATICK -- The snow, crunchy underfoot, has followed both rain and sleet. It's messy and freezing outside. "It's perfect weather for raclette," says Corinne Planche, who explains that the dish, made with melted cheese, is eaten mostly in winter, the perfect apres-ski supper. "You're hungry, it's cold outside, and you want something hot that is easy to prepare." (Full article: 522 words)