These waffles are a riff on a recipe my brother Dean discovered in Killington, Vermont. He has played around with the proportions over the years, but says the key to making them great is to use pearl sugar—and lots of it. —Amanda Hesser
4 to 6
2 1/2 cups
pearl sugar or partially smashed sugar cubes
Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.