This is the easiest version you can make
| | Spur-of-the-Moment French Beignets | This recipe isn't going to produce classic French beignets, but it's the easiest version you can make (only 10 minutes of prep work). These little, airy delights are made with choux pastry dough, the kind used in cream puffs and éclairs. They puff up wonderfully when deep-fried and taste almost like French toast. | | | | | | | | | | The Spruce Eats on YouTube | | | | | | Things We're Reading, Loving, Pondering | "Texture is a human construct." Here's one of our favorite types of stories, about the way our brains process food texture and why it's a highly subjective experience. After a salmonella outbreak, the CDC says we should toss our onions if we don't know where they came from. Next, the hidden costs of living alone in a society that favors partnered adults. We loved reading this Eater deep dive on what the restaurants of the future will look like. Ever thought about going apple-picking? This Grub Street piece may change your mind about that. And last, a lovely essay about cooking as the purest form of connection. | | | | | | | | | | Follow us: | You are receiving this newsletter because you subscribed to The Spruce Eats newsletter. Unsubscribe | © 2021 Dotdash.com — All rights reserved. Privacy Policy. | A DOTDASH BRAND | 28 Liberty Street, 7th Floor, New York, NY, 10005 | | | | | | |
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