• ccav on November 01, 2011

  Whole Wheat Cinnamon Raisin waffles: good, easy to make. Nice with cinnamon sugar sprinkled on instead of syrup.

Notes about Recipes in this book

• Mustard waffles with chunky egg salad

  • ccav on February 18, 2013

    surprisingly good.Waffles are thinner than usual.

  • SheilaS on July 12, 2019

    Very tasty, savory waffles. They softened fairly rapidly after coming out of the waffle iron but crisped up nicely in a warm oven. Leftovers froze and reheated nicely. These are great with the arugula, tomato and egg salad as in the book but also good as a snack with a smear of chèvre. Would be a great bread alternative with soup or salad.

• New England clam-hash waffles

  • L.Nightshade on April 24, 2019

    We had clams left over from making the clam and sausage pasta from SFAH (on which I’ve yet to report), so I thought I’d give this a try. The recipe calls for canned clams, but I used cooked, fresh clams. Along with diced potatoes, the hash calls for bacon, onions, parsley, and thyme. This is added to a batter of eggs, clam juice, Worcestershire sauce, and hot sauce. Mr. Nightshade had his with fried eggs on top, I had mine plain. Although they look dry in the photo, that’s just the crispy exterior, they were moist and hash-like inside. I mostly tasted potato and bacon, with only a hint of clam. Next time, more clam. Or next time, a corned beef hash waffle. I served Ottolenghi’s sweetcorn slaw on the side.

• Blueberry-yogurt waffles

  • dianev on August 08, 2015

    Very soft waffles. I used lemon yogurt for added flavor. Released from iron very easily.

• Honey-yogurt waffles

  • tmitra on February 24, 2022

    This is the first recipe I've cooked from this book and easily the worst waffles I've ever made. They were fine in flavor but weirdly floppy. I keep checking if I missed an ingredient, but I don't think I did. I expected better from (vintage) Dorie Greenspan and am doubting the rest of the book.