If you don’t have the time or culinary skill to follow the recipe in Lawrence Henry’s mouthwatering column, make a beeline to beignet-central, the Cafe Du Monde in New Orleans. They just reopened last week, and the Big Easy can really use your tourist dollars. Wear something you don’t mind spilling powdered sugar on.
(And if you do want to make ’em at home but want to skip the measuring cups, order some mix.)
Notice to Readers: The American Spectator and Spectator World are marks used by independent publishing companies that are not affiliated in any way. If you are looking for The Spectator World please click on the following link: https://thespectator.com/world.
