Savory waffles are amazingly good and simple breakfast idea.
The Garden of Eating
It's been a few years since I subscribed to any food magazines. Back when we lived in Washington, D.C., I subscribed to Food & Wine for a while but ended up dropping it because it read more like Wine & Wine and I was never that into wine. I also had a fling with Cooks Illustrated that lasted for a year or two. Although it was a more fulfilling affair than what I'd had with Wine & Wine, I let it lapse when we moved to California.
After a year or two of living in Berkeley, I signed up for Sunset, which I loved. But I did not love the guilty stacks of paper that continually accumulated in our small apartment. So when we moved back to the East Coast two years ago, I decided to cancel everything (except the New Yorker which does an excellent job of filling our house with partially read magazines destined for the recycling bin all by itself...)
But I kinda miss food magazines. So I usually buy one or two when I fly somewhere. The inspiration for this morning's experiment in decadent deliciousness came from the the March issue of Bon Appetit that I bought when we went to Austin this spring.
Savory waffles – what an amazingly good, simple idea! And one that had never occurred to me before, even though we make waffles fairly regularly and often add raspberries, peaches or blueberries to them. Duh!
After reading the actual recipe, I decided to leave it at "inspiration" as it seemed a little more complicated than necessary – we just went with the basic waffle recipe that we always use from the Joy of Cooking. My main contribution to this recipe is the fresh rosemary but I think it actually makes a big difference.