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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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cooking.nytimes.com
The recipe for this cake, adapted from "Sweet" by Yotam Ottolenghi and Helen Goh, first appeared in an article written about Ms Goh when she ran her cafe, the Mortar & Pestle, in Melbourne, Australia Rather intimidatingly for her, the headline for the article was "World’s Best Chocolate Cake." It could actually be called lots of things: “world’s easiest cake,” possibly, requiring nothing more than one large bowl to make it all in
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.