It’s simple: stuffing is my favorite thing, and my favorite part of stuffing is the crispy edge bits. How can we maximize those crispy edge bits?
Enter the waffle iron.
from Serious Eats http://www.seriouseats.com/2013/11/stuffing-waffles-recipe-thanksgiving.html
via IFTTT
Similar posts:
- Taiwan Eats: An Expat’s Thanksgiving Turkey Comes Served Over Rice via Serious Eats http://www.seriouseats.com/2013/11/taiwanese-turkey-over-rice-what-to-do-with-thanksgiving-leftovers.html Call it turkey over rice, or just "turkey rice," as its name directly translates; either way,......
- Foraged Flavor: All About Shagbark Hickory Bark Last month we gathered shagbark hickory nuts, and now it’s time to see what we can do with the bark......
- World’s Easiest Pasta (Frascarelli) From ‘Pasta Modern’ via Serious Eats http://www.seriouseats.com/2013/11/frascarelli-easy-pasta-recipe-from-pasta-modern-cookbook.html Francine Segan calls this the "world’s easiest pasta." Indeed, you’ll need little more than your fingers......
- A Potted Plant Dessert: The Harvest at Spot Dessert Bar via Serious Eats http://newyork.seriouseats.com/2013/11/spot-dessert-bar-fall-menu.html Spot’s new dessert isn’t just something that looks like a potted plant—it’s an entire table-side experience.......
