I am looking for a reasonably easy version of this cake. Many years ago I made one from Cooking Light that was quite good, but I can't find it now and the one I find online is raspberry red velvet, not my bag. Anyone got a solid one?
Covers tells a restaurant's story through its numbers. Here, Chefs Nicole Krasinski and Stuart Brioza reveal the stats behind their James Beard Award–winning restaurant State Bird Provisions in San Francisco.