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cooking.nytimes.com
In this magical recipe by Ben Mims from his cookbook "Sweet & Southern," vanilla cake and chocolate custard are layered into a Bundt pan before baking In the oven, the two switch places, with the heavier custard sinking while the cake rises to the surface Once unmolded, you end up with a tender band of cake on the bottom and creamy, wobbly flan on top
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Get Deep-Dish Ham Quiche with Herb and Asparagus Salad Recipe from Food Network
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Get Rita's Family Matzo Ball Noodle Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macaroni -Shrimp Recipe from Food Network
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Get Beef Stroganoff with Beet Creme Fraiche Recipe from Food Network
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Crispy, caramelized brioche with tender citrus and vanilla glazed pears and effervescent beer ice cream makes for an understated and unexpected but elegant and...
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Get Simple Birthday Cake with Marshmallow Frosting Recipe from Food Network
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