Russell Matthews, a culinary arts student at The International Culinary School at The Art Institute of Atlanta, prepares Fava and Garbanzo Bean Croquettes at exploreculinary.tv. The site is home to a web-based video cookbook featuring culinary students preparing recipes from a host of global cuisines. The videos serve as a resource for culinary arts information and distinctive recipes from around the world. Visit exploreculinary.tv to learn more.

Cooking in my mother's kitchen in Atlanta this morning, I was inspired to make a recipe her mother taught her: fried doughnuts.

Why fry a doughnut that has already been fried? A turn in a hot pan caramelizes the outside of the doughnut to a crispy shell and returns the inside to a pillowy, soft state.

And so, the next time I find myself with a conveniently stale box of doughnuts in the kitchen, I will feel my mother and grandmother nodding their approval as I ignite the burner, warm up a pan, and see doughnuts not as stale, but as the perfect ingredients for frying.

This is one of my all time favorite restaurants in Atlanta. The ambiance, food, culinary team, and staff are all amazing.

The food is moderately priced considering the portions and the quality. I enjoy the burgers, salmon blt, bleu cheese & bacon risotto, lobster bisque, bruschetta, parmesan spinach, and the banana cream pie...NOT all in one sitting of course! What I'm saying is, every time I go I am always pleased with whatever I order. It's phenomenal.

Cheers!