This classic waffle recipe from Gourmet combines the crisp of Belgian waffles with the tang of buttermilk for a brunch classic you’ll want on regular rotation.
Stir the last few kernels of fresh corn into these sweet-and-savory waffles. No fresh strawberries where you are? Frozen, or even sliced plums, work just as well.
Quickly boiling the agave thickens it a bit; adding the strawberries while it’s still warm infuses the syrup with flavor and a pretty pink color. Blackberries or pitted cherries can be substituted if you wish!
The only thing better than eating ripe berries straight from the carton: Tossing them with sugar so they’re juicier and sweeter, then folding them into freshly whipped cream.
This classic recipe from the Gourmet archives is waffle perfection. Make them for Father’s Day so Dad can fill each crevice with butter and syrup, cream and berries, or—if he’s that kind of dad—barbecue sauce and bacon.
Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it.
See the full recipe here: https://shape-flow.today/recipe/raspberry-cream-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5bb39839618842474b50c95c">
We’re throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef Philip Krajeck makes a fermented pasta cloaked in a tangy whey and butter sauce. We use store-bought buttermilk to mimic whey’s acidic flavor. It’s a perfect foil for the rich butter and cheese in this glossy sauce.
Join Chris Morocco as he teaches you how to make these pretty healthy gluten-free buckwheat chocolate waffles. Pro tip: don't skip out on the ricotta cream topping!
Check out the recipe here: https://shape-flow.today/recipe/gluten-free-chocolate-and-buckwheat-waffles%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5942e8534f8621226570004a">
Instead of making our own crème anglaise, we use melted vanilla ice cream (it’s the same thing!). Just make sure you choose an all-natural brand free of stabilizers for the best texture.
