Quick and easy recipe inspired by a youtube video.

I love waking up with a sweet breakfast morning during the Thanksgiving and Xmas season. Whether it is a Dutch Baby, a simple set of waffles or these lovely Beignets. I know I don't need to travel to Café Du Monde at New Orleans to taste these Beignets, I can simply make these in my home kitchen. So can you!Beignet is actually a deep fried choux pastry which is popular in France, but somehow it found its way into New Orleans and eventually evolved into a donut served with icing sugar. Beignets are often served with café au lait, a French coffee with milk.Tho I am not a donut person, but this just blow me away. They are light, fluffy and crispy at the same time unlike the greasy, overly sweet and dense donuts. I love having these Beignets with my strawberry compote. You can of cos serve them as it is or with any homemade or store-bought high quality compote or jam. You can my homemade compote recipe here. I hope you can give this recipe a try and have breakfast in bed not just during the Thanksgiving or Xmas season, but on every other morning.

You can never Beat a Fresh Café Du Monde Beignets but this is pretty good:) fun to make on a weekend...

New Years Eve tradition: donuts filled with cinnamon sugar apple slices, sprinkled with powdered sugar, eaten warm.

The beignets my brother-in-law made for me were so good, I wanted to try making them myself.Be sure to eat them fresh. If you can't eat them right away, put the dough in the refrigerator and let chill until you are just about ready to eat. They're also good cold, but are simply best when fresh! Recipe by Nusadoa

I bought thinly sliced pork and made this dish. Recipe by Kajihara Ato

I put 6 teaspoon of zatarhans it was very hot in recipe I reduced to 3

Mr.D love it...

Who doesn’t love a crispy soft shell blue crab Po Boy?! Here’s the recipe to a great crispy Po boy!

A simple crab cake recipe that really works without being fancy

I made these for my husband, who loved bechamel sauce based dishes.If you poke each croquette with a toothpick, they say that steam is let out and the croquettes won't burst. (See Satoka-san's.) I did an experiment, poking half of the croquettes and not poking the other half, and I can report that the un-poked ones will reliably burst. If you leave the croquettes in the frying oil for too long, they will develop small fissures on the surface and the filling will leak out eventually. So don't fry the croquettes for a long time at a low temperature; just fry them briefly and take them out quickly and they'll be fine! As long as they are about as browned as the ones in the photo (they're still a little pale) and crispy on the surface, take them out right away. For 16 croquettes. Recipe by Maane