Rich, delicious, chocolatey waffles, made with absolutely no dairy? Catherine McCord shows us how to do it, including how to whip up a light, fabulously creamy topping from coconut milk.
Justin Chapple teaches how to waffle potato tots so they're as crisp as hash browns. He then tops them with a sausage gravy spiced with harissa and crumble feta on top.
This waffle requires some prep in advance, but its totally worth it! After all, they freeze for up to 3 months and can be reheated in a toaster or conventional oven.