Beignets and Recipe Roundup

Slow cooker lentil chili, Wisconsin cheddar crackers, brioche buns, unusual vegetables, pumpkin bread, roasted beets and goat cheese, and New Orleans beignets.

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James Norton

James Norton is editor and co-founder of the Heavy Table. He is also the co-author of a book about Minnesota sandwiches and the people who eat them, the co-author of a book about Wisconsin’s master cheesemakers, and a daily video blogger for CHOW. His latest book is a guide to the food and restaurants of Minneapolis and St. Paul called the Food Lovers’ Guide to the Twin Cities. Norton has written about food for Culture: The Word on Cheese, Salon, Gastronomica, Popular Science, Saveur.com, Minnesota Monthly, and City Pages (as a weekly restaurant reviewer).

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One Comment

  1. Mmmmm beignets. Before I forget…St Paul’s new Mojo Monkey Donuts makes beignets on the weekend. And I think you can call ahead, like the night before, to reserve/request some. Same goes with the red velvet cake donuts and german chocolate and any other specialty items.

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