This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges.
Nicole unboxes and reviews Lodge’s new Cast Iron Fluted Cake Pan. With some trial and error, she prepares a beautiful chocolate cake and a perfectly-browned whole chicken. So what’s the verdict on this product?
Intensely chocolatey and incredibly moist, this is truly the perfect chocolate bundt cake—and undoubtedly, a chocolate lover’s dream. The cake’s rich chocolate flavor is enhanced with the addition of coffee liqueur in the glaze.