05/03/12 • THE WAFFLE, FULLY-LOADED From the March, 2012 Bon Appetit (click here to view the recipe) As you’ve probably figured out by now, it’s often the simplest recipes that call out to me the loudest. In fact, when people ask what kind of food I tend to make, I’ve taken to describing it as “salt-and-pepper” cooking—a phrase I borrowed from Christopher Hirsheimer, one-half of the Canal House team, and a duo
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