Dollars to Doughnuts

摘要

The March issue of Saveur magazine was devoted to the doughnut with Jim Oseland -editor-in-chief of the magazine-writing that doughnuts equal food as pleasure. "My favorite indulgence: a jelly doughnut... There was something about the utter decadence, the pillowy softness that gave way to an ooey-gooey sugary sweet center, that comforted and thrilled in equal measure." Perhaps it's not surprising that doughnuts are the next 'humble' treat to be elevated to gourmet tatus, but it's been a trend long in the making. Mark Israel, owner of the pioneering shop Doughnut Plant in New York City, started with his grandfather's doughnut recipe in 1994,working out of a basement in the Lower East Side.