Waffleizer is going to be a book. What's the book going to be like? The book will feature dozens of new recipes, along with new takes on the most popular recipes from this blog. Is there a lot of great stuff in the works? I'm glad you asked. Absolutely, yes. When will the book come out? It's going to be a while. You should do other things while you wait. Is the blog going to start up again? Almost certainly not. How can I find out more? For updates, follow Waffleizer on Twitter or Facebook. (Are you a first-time visitor... Continue reading

This post is about the thing I said I'd never do — the one thing I insisted the blog was never about. If it upsets you that I'm doing it, might I suggest that you take out your anger in a constructive manner? Maybe by making waffles? Everybody loves waffles. I've asked chefs, bloggers and friends for their waffle recipes and I'm presenting them here. I'll also share my favorite waffle recipe. (That, by the way, is the answer to the No. 1 question I've received since I started this blog.) If you somehow still don't have a waffle iron,... Continue reading

Really, this isn't so much a post about how to make macaroni and cheese as it is a post about what to do with leftover macaroni and cheese. So I will let you find your own path to macaroni and cheese. If you make the macaroni and cheese specifically for this purpose, that's fine too, of course. But you're going to have to let it cool in the refrigerator for a while. It needs to be easy to handle. Because you're going to abuse it. There were a lot of false starts on waffling macaroni and cheese. At first I... Continue reading

Notice anything ... different? I bit the bullet and bought a Belgian waffle iron. For my next blog, I'm just going to do this blog all over again, only with a different waffle iron. No. I'm just kidding. Can you imagine? Anyway. Waffled cornbread has been easily the second-most-requested item on this blog. I've shied away from it because people who make cornbread have definite opinions about it. This contrasts sharply with my definite ignorance about it. In the comments below, you can yell at me about how I'm doing it wrong. I'm not someone who makes cornbread. I mean,... Continue reading

Will this leave your waffle iron a mess? Probably. Probably an unholy mess. When I finished, the grids were coated in a thin film of squid — my waffle iron's very own marine layer. I did what I always do: patiently scraped up the biggest offending chunks with a silicone spatula, and then made a batch of waffles (out of waffle batter — and you have to love that I need to specify that) to lift out the rest of the nasty bits. The waffles were nothing you'd want to eat, but by the time they were done cooking they... Continue reading

It's been hot. I'm sure a lot of you will nod your heads — languidly — in agreement. Specifically, my apartment has been hotter than the surface of the sun. (I'm not exaggerating. Just rounding up.) It's not the sort of thing that draws me into the kitchen. And yet I've been working on these waffled cinnamon buns for weeks. There have been a lot of missteps. And they could still stand to be improved upon. My ideal waffled cinnamon bun — the one I had in my head before I started in on this — showcases the distinctive swirl... Continue reading

If waffling doughnuts stirred in me a certain ambivalence — just because you can, does that mean you should? — quesadillas are on firmer footing. And we'll get to them in a minute. As great a success as these quesadillas are, they're tinged by ... well, not failure. Let's call it unsuccess. I tried to get Rick Bayless to appear on the blog. Only I didn't talk to him, because I'm not just going to walk up to him and ask. And I didn't even talk to someone on his staff. A friend talked to someone on his staff. And... Continue reading