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Extra-Crispy Fried Chicken and Buttermilk Vanilla Waffles<br />
My dad isn't much of a cook, but he is a great cheerleader. Ever sin<strong>ce</strong> I started<br />
cooking, back when I was a kid, he's been the ultimate taste-tester, a finely tuned<br />
human smoke alarm—his acute sense of smell detects the slightest hint of<br />
overdoneness well before the timer has gone off—and an inquisitive observer. He's<br />
deeply interested in the hows and whys of recipe alchemy and history—sometimes<br />
to my chagrin when I'm elbow-deep in a marinade, peering over my shoulder to<br />
gauge if the butter on the stove is more nut brown than golden brown, and trying to<br />
remember to stop the stand mixer whirring on the counter before those softwhipped<br />
peaks pass the point of no return.<br />
Pro<strong>ce</strong>ss and context have always been as important to him as the result, something<br />
that translates seamlessly from food to life and back again. Pairing Sohla's honey<br />
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