For folks outside of New Orleans, the square, fried fritters which are covered (perhaps buried) in powdered sugar are probably most closely associated with the French Quarter's famed Cafe Du Monde, a coffee shop established back in 1862.
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These "beignets" may not be fried, but the chocolaty chicory coffee makes them more than indulgent enough for Mardi Gras.
When I first visited New Orleans several years ago, I was a strict vegetarian. That meant I missed out on almost all the city's iconic culinary offerings—gumbo, po'boys, even red beans and rice. But not beignets. Light, sweet, and incredibly messy from the heavy dusting of powdered sugar they were finished with, they were entirely memorable. With the help of John Besh's beignet recipe, I stroll down memory lane.
Hot, and fresh, they are a little surprise to guests who expect something more dowdy or more traditional. It may be true that it takes eight days to burn of a drop of oil, but I promise, these are worth it.
There is nothing like a homemade donut. When I was a little girl, my grandmother would make beignets, French donuts, and cover them in warm honey. Donuts are traditional on Hanukkah, and are classically filled with jelly. In the winter...
You know, not only does John T. Edge's Donuts give you the history of classic treat and tell you the best places to get them, it also gives recipes if you want to try making them at home. This is...