They don’t make ’em like Marion Cunningham these days. Food writer, home cook, teacher extraordinaire, Fannie Farmer’s new incarnation, James Beard’s sidekick, wizard of waffles…

Marion was a treasured friend of The Kitchen Sisters, a treasured friend to all who cooked and who nourished their community at restaurants around the world. 

In 2003 we sat down with her and recorded a long conversation with her about her long, extraordinary life.  We’ve been digging through our archive of late looking for people that inspire, that illuminate, that cut a new path and feed the soul. Marion ticks all those boxes and more.

Marion died in 2012. She left a big hole in the firmament when she passed, but she left so much love, wisdom and guidance, and her amazing recipe for waffles behind (see below)

Marion Cunningham’s Yeast-Raised Waffles

 

Ingredients

  •  1 (1/4-oz.) package active dry yeast
  •  2 cups milk
  •  1/2 cup unsalted butter, melted, plus more for serving
  •  1 tsp. kosher salt
  •  1 tsp. sugar
  •  2 cups flour
  •  2 eggs
  • 1/4 tsp. baking soda
  •  Maple syrup, for serving

    Instructions

    Step 1

    Dissolve yeast in ½ cup warm water; set aside until foamy, 8 to 10 minutes. Add milk, butter, salt, sugar, flour, and eggs; whisk until combined. Cover with plastic wrap; refrigerate overnight.

    Step 2

    Heat a nonstick waffle iron. Whisk baking soda into batter. Pour ¼ cup batter onto iron; let set for 30 seconds. Lower lid; cook until golden and crisp, 4 to 5 minutes. Repeat with remaining batter. Serve with maple syrup and butter.

    Funding for The Kitchen Sisters Present… comes from The National Endowment for the Arts, Every Page Foundation, The Fertel Foundation, The Robert Sillins Family Foundation and Listener Contributions to The Kitchen Sisters Productions.