There's been plenty to celebrate in the test kitchen as we tackle this Big Easy classic.
Test kitchen intern Dionne Reid shuffles a batch of beignets from a Dutch oven full of frying oil onto a wire rack set into a baking sheet during testing of an upcoming Cook’s Country recipe.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
i’m supposed to make this on christmas morning – any chance for a sneak preview of the recipe?
Hi Chris, the recipe for Cook’s Country beignets will be available on cookscountry.com by tomorrow! Also, you can read Rebeccah Marster’s account of researching beignets in New Orleans before developing her recipe: http://www.americastestkitchenfeed.com/field-notes/2012/12/beignet-bliss-in-new-orleans/