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A Trio of Fondue Recipes for Your Next Cocktail Party

Back in October (actually just a few days after our wedding), I joined a group of my fellow bloggers at the Food52 test kitchen in New York as guests of Delta® Faucet. It was an amazing day of food, design and camaraderie where we got to try our hand making a few fun appetizers and check out some gorgeous faucets from Delta Faucet featuring their new ShieldSpray™ Technology. You may even remember seeing a sneak peek on Instagram while I was there! Today I am sharing a trio of easy fondue recipes that I created in partnership with Delta Faucet to (a) help inspire a little food fun at your next cocktail party and (b) to give you a look at the beautiful new faucet that now lives in my kitchen and how it has seriously elevated the game of my nearly 60 year old sink. Be sure to watch to video too, where you can see these fondues in action! (This is one of my favorite party appetizers to date, and that’s saying a lot.)

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Leftover Stuffing Waffles

Over the last few years we’ve had a lot of fun throughout Thanksgiving weekend dreaming up new ways to use leftovers from the big feast. We’ve done pot pies, hand pies, soups, stews and casseroles a plenty, but there is none so great as leftover stuffing waffles! I make my stuffing with loads of fresh herbs and the smell of the herbs cooking for a second time on a waffle iron is pure, drool-worthy heaven. Today I’m teaming up with Walmart to share how we make these miraculous waffles, which happen to be perfect topped with homemade cranberry sauce for brunch or you could cover them in leftover turkey and gravy for dinner.

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Roasted Sweet Potato Salad

Hi, friends! I hope everyone here in the States had a great Labor Day weekend. We spent our second weekend in a row camping with family and friends and now we’re slowly working on getting back into the groove over here. The kids are all back to school this week and on Thursday we have our first photo shoot to start shooting some great fall content and get back to the usual posting schedule. I’ve been taking a lot more time off over the last few weeks and it was a really great way to reenergize and slow down. Today I’m sharing one final summer recipe, a roasted sweet potato salad that you’ll want to make all year long. It’s really simple with just a handful of ingredients and the flavors are just so great. To take it to the next level, use leftover grilled corn instead of boiling it and your family will be begging for seconds.

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The Things I Loved This Week

Because I’ve already mentioned to excess that the 4th of July is one of my favorite days of the year, I’m going to be cutting out for the next few days. I’ll be here on Wednesday following a long holiday weekend where I hope there are copious fireworks and champagne in my future, in addition to a bunch of work I need to tackle behind the scenes for some big upcoming projects I can’t wait to share with you. Have you been following along on my Instagram Stories? We put in a new back patio this week and I’ve been sharing updates on the progress there. I’ll be sharing more over the weekend so you can see how it’s coming together since I know so many of you love these home renovation sneak peeks. In the meantime, here’s wishing you a beautiful 4th of July weekend for those of you here in the States! I’ll leave you with some of my favorite things from the week.

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Prosciutto Wrapped Asparagus

You guys know by now that I’m a vegetarian and have been for well over a decade, so you may be wondering why I’m serving you up an appetizer today that is the very definition of un-vegetarian. It turns out though that this prosciutto wrapped asparagus was a huge hit when I made it on a whim on Easter and at the time Bob made me promise I’d make it again and also that I’d share it with you since it was a huge hit. You know you have a winner on your hands when you write a blog for a living and the family is declaring, “You need to post this!” while they’re enjoying something new you just made. Bob is actually the one who suggested this would make a great Father’s Day appetizer since it could also be made on the grill. So there you go, the official word on this recipe, according to gentleman of the household.

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Caramelized Onion Dill Pickle Grilled Cheese

Bob and I have this little tradition of making what we call “fancy grilled cheese sandwiches” for dinner on Friday nights. Not every Friday night (far from it actually), but for some reason a great grilled cheese sandwich and a bowl of homemade tomato soup is the perfect way to end the week when you’re too tired to want to cook up a more involved meal, but want to attempt something a bit more than delivery. This sandwich is one of our favorite variations! A grilled cheese made with caramelized onions, dill pickle, havarti and munster cheese all on inside-out ciabatta bread.

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Roasted Tomato Soup with French Bread Croutons

An alternative title to this post could easily be, “Best Ever Vegan Tomato Soup.” Because it is indeed the best ever and it is indeed vegan. It’s also about the easiest thing to make that there ever was, even if you wanted to make a big pot on a weeknight. The basis is a bunch of roasted tomatoes, onions and garlic. Drizzled with olive oil, sprinkled with salt and pepper and bursting with flavor. I like a variety of tomatoes (such as tomatoes on the vine, cherry tomatoes and little heirloom tomatoes) for little extra depth of flavor, but truly you can use whichever kind of tomatoes you have on hand or that look good in the grocery store. A big bowl topped with French bread croutons makes a meal unto itself or the perfect accompaniment to a grilled cheese sandwich. (I’ll be sharing one of my favorite grilled cheese recipes next week! Yum!)

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12 Out of this World Nutella Recipes

I was 15 when I made my maiden voyage to Europe when we went over to visit my stepfather’s family in Germany. At the time, Nutella wasn’t available in the States and my first taste, spread onto crusty bread of some variety, was like heaven. For years, before it was widely available here, our family in Germany would smuggle …

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