Advertisement
24
beignetsEasy
50 min
By Rich Landau and Kate Jacoby
Published 2013
This recipe was created long before my first trip to New Orleans. I wanted something on our menu that was sinfully delicious and addictive—the kind of thing you feel guilty for eating. In the winter months, I serve these beignets with a mug of seriously decadent hot chocolate; in the summer, I pair them with an iced coffee float. They are easy to make, can be prepared in advance, and give very indulgent results. I think the folks at Café du Monde in NOLA would approve!