There's no better way to spend time in the kitchen than collaborating with those you love. We’ve partnered with Bosch to showcase a few ways to keep your friends and family cooking together, all year long.
Time flies when you’re having fun, and that means when you work at Food52, weeks can pass in the blink of an eye. Fast workweeks can be great, of course, but I also wouldn’t mind slowing down the weekends just a bit—it’s the only time I have to fully devote to my family and friends.
My husband and I really treasure those two days that we can be together with our daughter, Lana, even if that just means hanging out in our jammies at home until noon (or later? Uh…). One of our favorite ways to spend a slow weekend morning is puttering around the kitchen making waffles together while the bacon gets going and the coffee brews in the background, filling our small New York City apartment (and yes, hallway, too) with all the best diner smells.
My husband is Swedish, so the preferred waffle in our house is the thinner variety. Unlike the popular Belgian style (which we also love), Swedish waffles tend to be slimmer and crisper—a perfect vehicle for whatever toppings strike your fancy. We’ll lay out a little spread of smoked salmon, lox, or whitefish; crème fraîche or sour cream; any type of roe we can get our hands on (bleak roe, whitefish roe, caviar, even the tobiko you find in your neighborhood sushi restaurant!); thinly sliced red onion; capers; and plenty of chopped chives and dill. Lana prefers hers with crisped-up bacon and maple syrup, two items that are pretty much always on our weekend brunch table, regardless of what the main attraction might be.
The batter we use is based on one my sister-in-law made for us in Sweden. It’s chock-full of assertive cheese and doesn’t include any sugar, but the recipe is easily adaptable. (Sometimes we omit the cheese, add a bit of sugar, and top the hot waffles with scoops of vanilla ice cream.) It’s also forgiving, which is great for cooking with a little helper. Lana only just turned four, but I involve her in the kitchen every chance I get—and she’s always more than happy to be of assistance.
When we’re making waffles, Lana loves to help me by measuring out the dry ingredients, mixing and combining both the dry and wet, and her favorite, “seasoning to taste.” Surprisingly, becoming a mom has made me considerably more laid-back in the kitchen in many ways: Chiefly, I don’t freak out if she makes a mess or if there’s a bit of egg shell in the batter (you can just fish that out, anyway). Of course, safety is always my number one concern. But there are still many ways we can empower kids in the most popular room in the house, while providing a safe and nurturing environment. You’ll be amazed by how much information they’ll retain for your next cooking session together. (Watch the video below to see me and Lana in action. She may be little, but she’s mighty!)
While these cheesy waffles are a family favorite, we’ve found that other people go gaga over them, too. They’re unassuming but memorable, rich, and just plain delicious. You can customize each one however your heart desires (it’s very important to give guests and children alike that type of autonomy), and everyone ends up feeling full and happy. What could be better?
If you try the recipe out for yourself, I’d love to hear about it! Make sure to come back and drop a comment below.
We've partnered with Bosch, makers of modern appliances like the Benchmark Induction Slide-In Range, to showcase ways to spend time in the kitchen with your friends and family. Induction cooking helps this recipe come together safely and quickly thanks to the temperature precision it provides when cooking waffles; meanwhile, the convection oven helps cook bacon to an even crisp with less mess.
| 9 | tablespoons unsalted butter |
| 1 3/4 | cups all-purpose flour (about 210g) |
| 1 | teaspoon baking powder |
| 1 | teaspoon kosher salt (more or less, depending on how salty the cheese is) |
| 2 | eggs |
| 7 | ounces whole milk, plus a bit more if needed |
| 7 | ounces cold water, plus a bit more if needed |
| 1 | cup grated extra sharp cheddar cheese (like a nice aged English or Irish cheddar); grated pecorino is also super, if you want more bite! |
| 9 | tablespoons unsalted butter |
| 1 3/4 | cups all-purpose flour (about 210g) |
| 1 | teaspoon baking powder |
| 1 | teaspoon kosher salt (more or less, depending on how salty the cheese is) |
| 2 | eggs |
| 7 | ounces whole milk, plus a bit more if needed |
| 7 | ounces cold water, plus a bit more if needed |
| 1 | cup grated extra sharp cheddar cheese (like a nice aged English or Irish cheddar); grated pecorino is also super, if you want more bite! |
Written by: Hana Asbrink
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