Deep-frying is the bacon of cooking techniques: It makes everything taste better. Do it with beignets, though, and you get the irresistible results in a more lyrical package. The word is almost as ...

Traditionally, a beignet is deep-fried dough covered with powdered sugar and served as a dessert. In this savory application, I fill it with rich blue cheese and serve it with bitter greens, almond ...

Combine the water and butter and bring to the boil, remove from heat and add the flour and salt. Mix well to combine then return to a medium heat and cook, stirring continuously for 3 minutes. The ...

A 1996 F&W Best New Chef, Maria Helm Sinskey is the culinary director of Robert Sinskey Vineyards in Napa Valley, California. Formerly the executive chef at Plumpjack Café in San Francisco, she ...

To make the pastry, combine the yeast and water in a small bowl and let proof for 10 minutes. In a food processor, combine the sugar, flour, salt and butter and process until the butter is ...

We thought we'd seen it all—the waffle-donut mashup, the quesadilla with Flamin' Hot Fritos dip, the chocolate chip cookie shot glasses filled with milk... But now there's a new hybrid in town—the mac ...

New Greenpoint restaurant Le Fond has a lot going for it before the first plate of food even arrives at the table. The sun-drenched eatery, which took over for Polish spot Antek (the former owner is a ...

An elegant mound of tiny Cabrales blue cheese beignets drizzled with a peppery honey gastrique — at Blue Velvet restaurant, these savory bites are served as a first course. They also make fantastic ...

Reinventing the Southern cuisine. I love it when restaurants take familiar favorites and turn them into something new and exciting. I just had to try the Pimento Cheese Beignets at South Restaurant in ...