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Some call it Fat Tuesday, but in Bay City its Paczki Day (The Bay City Times)

Ruth Downing doesn need a recipe card. After 14 years of making paczki for Krzysiak House Restaurant, she instinctively knows what goes into making the Fat Tuesday treats.

Polish family recipe put to use on Fat Tuesday (Ironwood Daily Globe)

ONTONAGON — Tuesday marked Fat Tuesday, Mardi Gras and several other names for the day before Lent begins. In Poland, Fat Tuesday was also the day that homemakers made paczkis. A paczki is a fresh yeast roll, made with egg yolks, sugar and lard, and then deep-fried.

Roll out the paczki (Detroit News)

HAMTRAMCK — If you have an appetite for the Old Country, you might expect your paczki to have a slight taste of rose petals; its deep-fried dough devoid of any hint of the frying oil.

Bakers stay up all night to make paczki (The Ann Arbor News)

It was close to midnight and the kitchen at the Amadeus Cafe and Restaurant was busy. The restaurant was closed and there were no customers in sight. Instead, all the tabletops, kitchen counters and bakers racks were full of trays of dough for paczki.

Fat Tuesday: Paczki time! (WZZM 13 Grand Rapids)

Today is the day many people splurge on their diets and enjoy sweet treats for Fat Tuesday.

Paczki indulgence not so bad (The State News)

When Sarah Wilson picked up a box of paczkis this year, she didn’t think about the nutrition of the confections. “I just like to eat them,” the accounting senior said.

Tompkins woman has been making pastries for 54 years (The Jackson Citizen Patriot)

On Monday, Virginia Gorczyca repeated a process shes been doing the day before Fat Tuesday for more than half a century. She made paczki. Three dozen of the high-calorie delights, to be exact.

Rolling out Paczkis for Fat Tuesday (Macomb Daily)

Paczki have been popular in the American-Polish community for many, many years, but the traditional Polish doughnut has only been the star of “Fat Tuesday” for the past 25 years or so.

Making traditional paczkis is an all-night affair (The Jackson Citizen Patriot)

“It looks easy, but it takes time.” - Pawel Strozynski, discussing the paczki-making process.

Around the World In 130 Recipes (The New York Sun)

If only our politicians were foodies, and not just folks who stuff themselves at county fairs in the name of photo-ops, our heated national debate about immigration might play out considerably differently. No longer would we hear dueling statistics as to whether immigrants drain or boost our tax coffers. Instead, the central question would be, what tasty and exotic snacks can these foreigners …