In The Kitchen

On The Grid: Beyond the Basic Waffle

By Elizabeth Sniegocki / Photography By Kathryn Brass-Piper | Last Updated January 01, 2015
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A few years ago, I got a waffle iron for Mother’s Day. And I do love it. Many a slow weekend morning has been graced with fresh-from-the-griddle waffles. Buttermilk, blueberry, sourdough, and pumpkin are favorites.

Recently, however, a slow weekend morning spent surfing Pinterest revealed that this nifty little appliance can cook oh-so-much more. As it turns out, I have been severely limiting my waffle iron’s culinary potential! From hash browns, to macaroni and cheese, to cookies—the foods you can griddle up on a waffle maker may only be limited by the imagination.

So as of late, my waffle maker has been in regular rotation in the kitchen, cooking up a variety of sweet treats and savory dishes. I’ve learned the magic of this machine lies in its ability to simultaneously cook both sides of whatever you put on the grid, creating a crispy outside and a moist and airy inside that no longer belongs to waffles alone!

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