Got a craving?
BA—the stories she’s loved reading, the recipes she’s been making, and more. If youRecently I’ve been craving waffles. This isn’t normal for me—I much prefer savory foods first thing in the morning—and I think it stemmed from a convo I had with coworkers about our all-time favorite hotel breakfasts. Honestly, there’s not much I love more than an international hotel’s breakfast buffet.
Here’s what I’m picturing: Two thick quarters of waffle stacked and sprinkled with sugar, crisp on the outside and soft within, topped with a melting pat of butter, garnished with a few berries, and served with a tiny pitcher of maple syrup. Chances are you’ve ordered this exact plate at a brunch spot, right? It’s iconic. It’s everywhere.
So—surprise!—I decided that I have to make some. I’ve been doing research in the archives of BA and Epicurious, starting with Epi associate editor Joe Sevier’s
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