There’s nothing quite like the experience of biting into a warm, fluffy beignet dusted with powdered sugar, especially when enjoyed with a cup of café au lait. Originating from the vibrant streets of ...

This recipe is adapted from Gerald Hirigoyen, chef/owner of Piperade and Bocadillos in San Francisco. For the beignets to puff correctly, the oil must be 350 to 375 degrees. If it is too hot, the ...