The foie gras-waffle hybrid, invented by chef Jarrett Appell at New York City’s Stella 34 Trattoria, is made by mixing foie gras into the batter and is spread with foie gras butter.
Known as the Lancaster Okonomiyaki, the scrapple waffle is Ivan Orkin’s (of Ivan Ramen) latest creation. It’s made of scrapple, loaded with shredded cabbage and pickled apple, and streaked with Kewpie mayonnaise and fruity Bulldog sauce.
Whichever way you say it — daffle or wonut — it’s a donut shaped like a waffle.
This is no Egg McMuffin. Taco Bell gives you the Waffle Taco — sausage (or bacon) and eggs in a folded waffle and drizzled with maple syrup.
We’re not sure who thought of it first, but grilling hash browns in a waffle iron is a trend that’s quickly spreading with creative recipes all over the Internet.
As the Cronut turned one year old, Dominique Ansel introduced the Waffogato — a take on the traditional Affogato dessert — consisting of vanilla ice cream formed into the shape of a waffle with salted bits of Belgian waffle and tapioca pearls inside. It’s topped with warm maple syrup-spiked espresso which melts the ice cream, turning it into an ice cream float.
In its series, “Will it waffle?,” Serious Eats failed to “waffle” plain falafel in a waffle iron, but succeeded in waffling a whole falafel sandwich to create the Wafalafel.
Waffle squares filled with caviar, salmon, shallots, spring onion, and yuzu sour cream — no need to bother with a tray when you can eat hors d’oeuvres out of The Ultimate Waffle, served at the Four Seasons Hotel Singapore.