Just fork a bunch of leftover stuffing into a bowl and mix into it a couple of whisked eggs and some warm stock. Spoon that mixture onto a greased waffle iron and close the top. Let everything get good and crisp on the outside, then ease the waffle out of the iron and serve the result underneath your eggs or stew. Our pals at Wirecutter have some definite thoughts about which iron to have in your kitchen.) Melissa Clark obliged in a big way today, with a roundup of the best pastry cookbooks of the year.

Source: New York Times December 04, 2019 15:22 UTC