If you're looking for a make-ahead appetizer or if you just can't be bothered to steam artichokes, no worries: There's a "lazy" option just for you (check out step #5 under The Dippers). The Pepper Jack Fondue in this recipe is inspired by one of my mom's cheesily-awesome soups. The marinated grapes are quickly pickled following Matt and Ted Lee's method from their cookbook "The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor" but with cumin instead of rosemary and a few other tweaks. Dip in and enjoy!

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