If you order a gulyás in Hungary, you’ll get a hearty bowl of soup, so if you’re after the richly flavoured, brick-red stew known elsewhere as a goulash, go for a pörkölt instead. Linguistic confusion aside, in truth, the two dishes share much the same flavour profile – onions, peppers, paprika and meat – and are equally good at warming up a winter’s evening, whether you’re in Budapest or Belfast.
Prep 15 min
Cook 3 hr Serves 4
1kg pork shoulder (see step 1) 4 tbsp sweet Hungarian paprika (see step 2) 2 tbsp flour, or cornflour
1 tsp salt
2 onions
1 large green pepper (see step 3) 2 tbsp lard, or dripping, goose or duck fat, or oil 1 tsp caraway seeds (optional) 1 tbsp tomato puree
Juice of 1 lemon
150mlsoured cream (optional) 1 small bunch chives (optional)
1 Choose your meat
Though most often seen with beef (I like shin), this stew can be made with venison, lamb, carp, offal or chicken thighs. Here, I’ve used pork shoulder, but you can substitute any of the above, but steer clear of anything that’s too lean and adjust the cooking time accordingly. (Note that if the meat does not have a generous coating of fat, you’ll need less of it: 600-800g.) Cut the meat into large chunks.
2 A note on the paprika
Though you can make this dish with ordinary supermarket paprika (not the hot or smoked sort), from disappointing experience I’d advise getting the fruitier, redder Hungarian stuff that can be found in eastern European shops and online. Mix the paprika, flour and salt in a wide bowl, then toss the meat in this to coat.
3 Prepare the veg
Heat the oven to 160C (140C fan)/325F/gas 3. Peel and thickly slice the onions, and cut the pepper into chunky rounds, removing the pith and seeds as you go. Though green pepper is a key element (and if you can find the pointed pale green peppers favoured in Hungary, all the better), if you’re not a fan, you can swap in the red sort.
4 Melt the fat
Melt the lard (though, given the puzzling difficulty of finding good-quality stuff in Britain, you could also use another animal fat or oil instead) in a heavy-based casserole on a medium-high heat. If you don’t have a suitable lidded pot that can go on the hob, too, use a frying pan for this step, then transfer the contents to an oven dish later.
5 Brown the meat and soften the veg
Brown the meat in batches, setting any excess spiced flour aside for now and being careful not to overcrowd the pan, until golden and crusted on all sides, then transfer to a bowl and repeat with the remaining pork. Turn down the heat, add a little more fat and the onions to the pot, then cook, stirring, until slightly softened. Add the pepper and caraway, if using, then fry, stirring regularly, until soft and beginning to colour.
6 Cook out the remaining flour mix
Remove the peppers and set aside. Stir the leftover flour and spice mixture and the tomato puree into the onions, and cook for a couple of minutes, stirring to scrape off any flour and meaty bits stuck to the bottom of the pan. Stir in about 400ml water, then return the meat to the pan along with any of its resting juices.
7 Transfer to the oven and braise
Bring the water to a simmer. (If you’ve been using a frying pan and are transferring it to an ovenproof casserole dish, do so at this point.) Cover and put in the oven for about two hours, or until the meat is very tender – begin checking at 90 minutes, and move on to the next step once it’s ready.
8 Finishing touches
Stir in the lemon juice and green pepper, then return to the oven for another 20-30 minutes, uncovered unless the gravy is already well reduced. Check the seasoning, and adjust if necessary. If your meat is very fatty, you may want to pass the sauce through a gravy separator or, if making ahead, chill and lift off the solid fat before reheating.
9 Serving suggestions
Serve the stew with soured cream and chopped chives on the side, for people to help themselves. Porkölt is good with lightly crushed buttered boiled potatoes, or dumplings, or buttered egg noodles (spätzle are easy to make, but pasta or the noodles found in eastern European specialists will work well, too). It also reheats and freezes well.
Despite a culinary rivalry, the sister cities El Paso and Ciudad Juárez can agree that a simple burrito is the best burrito.
One bite of a chile verde con papas burrito at Burritos Sarita in Ciudad Juárez, Mexico, has the power to shatter whatever preconceived notions you have about burritos. In it, a pillowy-soft flour tortilla, with hints of smoke from the griddle, swaddles a fragrant mix of tender potatoes, caramelized onions and fire-roasted chile verde that is coated in a salty and tangy thick crema.
From start to finish, the tin-foiled treasure is delicate and neat. Burrito renditions far from this border city tend to be overstuffed, oversized, overdressed and overblown. But here, a purist burrito, as locals call it, has only what it needs: one tortilla, one filling.
Paty Covarrubias, right, wakes up well before dawn to prepare the stewed fillings sold at her aunt’s burrito truck in Juárez.Justin Hamel for The New York Times
“It is our hallmark,” said Paty Covarrubias, the food truck’s general manager, of burritos’ importance to the city. She has been working for her aunt Sarita Alfaro’s business since she was 14.
“My tía taught me you have to know how to make every part of the burrito yourself,” she said. Ms. Covarrubias had been up since 3:50 a.m. preparing daily guisados, or stews, and kneading flour tortillas before opening at 8:30 a.m.
Just across the Rio Grande, this quintessential comida fronteriza — border food — is just as integral to the cultural identity of El Paso, Juárez’s sister city in the United States.
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While most people prefer poultry over anything else for protein intake, there are several vegetarian foods that are rich in these nutrients. It is assumed that protein-rich dishes take longer to cook, but several high-protein vegetarian delicacies can be made in under 20 minutes. Take a look.
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Chicken fried rice is not a healthy meal option, but many people love to savour it while eating out during weekends or during fun get-togethers. If you are ready to spend a little time in the kitchen, you can prepare a comparatively healthy chicken fried rice at home. That will help you limit or avoid the ingredients you aren't too keen to consume, as well. Here's how to go about it:
Ingredients
2 cups of basmati rice
250 grams of boneless chicken
2 eggs
4 cloves of garlic
1 small piece of ginger, sliced
1 capsicum, sliced into small pieces
1 onion, chopped into small pieces
1 carrot, diced
Adequate celery, spring onion (sliced into small pieces) and coriander leaves
1 tablespoon of lemon juice
Adequate white pepper
Adequate corn flour
Adequate pepper powder
Adequate soya sauce
Adequate chilli sauce
Adequate oil
Adequate salt
Preparation
Soak the rice in water for 10-15 minutes
Wash properly and strain
Keep the rice aside
Clean the chicken thoroughly and cut it into small pieces
Marinate with corn flour, soya sauce, pepper powder and salt
Keep it aside for 10 minutes
Boil sufficient water in a pan and add rice
Add adequate salt also
When the rice is almost cooked, switch off the flame and strain it
(You can do the same the previous day and keep it in the refrigerator after cooling to room temperature, as this can make the fried rice tastier)
Heat oil in a flat pan and fry the marinated chicken pieces
Don't make the chicken crispy
Remove the chicken and scramble eggs in the same pan with pepper and salt
Keep the eggs aside
Sauté the sliced garlic, ginger, onion and other vegetables again in the same pan
Keep the flame at maximum, which will ensure that the colour of the vegetables is not lost
Add soya sauce, salt, white pepper, lemon juice and chilly sauce
Mix properly
Add rice and continue stirring
Next, add chicken and eggs
Now, shake the pan so that its contents are mixed without using a spoon
Add spring onion, coriander leaves and celery
Shake the pan again to mix
The delicious chicken fried rice is ready
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Christmas isn’t Christmas without honey hearts. I eat them guiltily all through December for afternoon tea. Recipes for honey cakes and the way spices are used in them can be traced back to the middle ages. They can also be decorated with icing and hung on your tree, or shaped into men, women and Santa. The full flavour of honey in these cookies first really appears after a week, so bake them well in advance of Christmas.
Makes about 20-25 honey 500g egg yolks 3 plain wheat flour 500g, sifted baking powder 2 tsp baking soda ½ tsp ground cinnamon 2 tsp ground cloves 1 tsp ground allspice 1 tsp tempered dark chocolate 300g (see below)
Melt the honey then cool it down. Add the egg yolks and mix well. Mix the flour, baking powder, baking soda and spices very well and fold that mixture into the honey mixture. Knead the dough until it is smooth on a floured working surface. When done, wrap it in clingfilm and chill for at least 24 hours.
Preheat the oven to 150C fan/gas mark 3½.
Sprinkle the dough with a little flour and place it between two sheets of baking paper. Roll the dough out between the papers until 1-1.5cm thick. Peel off the top layer of paper and cut out hearts with a heart-shaped cookie cutter, about 4.5cm wide. Keep doing that until you have used all the dough.
Place the cookies on a baking tray lined with baking paper. Bake for 12 minutes. Cool on a wire rack.
Store them in an airtight tin for about a week before covering them with tempered chocolate. We usually decorate each honey heart with a small glossy picture of an angel or Santa Claus.
To make the tempered chocolate the easy way, chop the chocolate finely, take 200g of it and melt very gently in a heatproof bowl set over a pan of warm water – making sure the chocolate doesn’t overheat. When it is melted and has reached 50C, add the rest of the chopped chocolate and mix until all the chocolate has melted. Heat all the chocolate very gently back up to a temperature of about 31C. Now the chocolate is ready to be used.
Cake, in all its delectable forms, holds a special place in the world of desserts. Whether it’s a humble home-baked one or intricate showstopper whipped up by a professional pastry chef, cake symbolizes one thing: a celebration.
What’s more, there’s a flavor or style of cake for everyone, no matter your palate. Our best cake recipes vary immensely, ranging from timeless classics like carrot cake and red velvet to creative flavor combinations like lemon blackcurrant and pumpkin marshmallow. They go from simple one-bowl bundt cakes to multi-layered confections with all sorts of fillings and frostings — but the one thing they have in common is that they all guarantee a good time
Baking a cake can be as simple as mixing a few basic ingredients or as intricate as mastering the art of piping and rolling fondant. No matter if you’re a novice who is eager to learn or an expert looking for fresh inspiration, cake baking offers an exciting journey filled with endless possibilities. With the right recipe and some baking know-how, you can craft a cake that becomes a centerpiece for parties or simply an everyday indulgence.
Be sure to follow our instructions closely. Baking is a science and techniques such as using room temperature ingredients or sifting dry ingredients together can make a big difference in the final results. And if decorating or layering the cakes doesn’t go as planned, your cake will still be just as delicious.
This collection of cake recipes caters to different skill levels, flavor preferences and occasions. From sweet to somewhat savory, the traditional to innovative, they’re guaranteed to fill your kitchen with joy.
Courtesy Clarkson Potter
Leave it to Martha Stewart to make a classic combination feel fresh and exciting. But you don’t need the domestic doyenne’s expert skills to achieve it at home — getting this cake’s zebra-like interior is surprisingly easy. All you need to do is drop alternating spoonfuls of chocolate and vanilla batters into the pan and they’ll bake into concentric rings that give each slice its fun striped look.
Casey Barber
Whether you’re a carrot cake purist or an add-in fanatic, this recipe is guaranteed to satisfy. Keep it plain or toss in walnuts, coconut and raisins — the batter holds up beautifully either way. The cake is super tender and full of warmth, thanks to a duo of ground cinnamon and allspice. What’s non-negotiable is the cream cheese frosting. Along with vanilla, this one gets a splash of lemon extract that adds brightness to the rich cake.
TODAY
Here’s a trick that’ll help save an over-baked cake or transform a plain store-bought one into a party-ready dessert. Poke some holes and pour a combination of orange juice and heavy cream over the cake to give it a nostalgic creamsicle-like flavor.
Milk Bar
This carrot cake is basic in the very best way. The batter is packed with shredded carrots, sweetened with light brown sugar and gets a hint of warmth from ground cinnamon. A combination of butter and grapeseed oil ensures that the crumb is super tender and moist.
Courtesy Amy Neunsinger
Joanna Gaines elevates an everyday Bundt cake with a simple topping made from roasted strawberries, whipped cream and a balsamic reduction. Roasting deepens the summer berries’ natural sweetness and softens them so that they’re perfect for spooning over the buttery cake, while the balsamic adds a lovely hint of tartness.
Nathan Congleton / TODAY
The secret to Milk Bar’s intensely flavored corn cake? Freeze-dried corn powder. It goes in both the cake batter and corn crumbs and pairs nicely with the blueberry sauce and sour cream frosting. This cake is baked in sheet trays and in true Milk Bar fashion, the sides are left unfrosted so you can see all the beautiful layers.
Nate Congleton / TODAY
Think of this recipe as holiday cheer in cake form. A festive mint chip frosting spruces up plain vanilla cake to make it ready for any winter celebration.
Dylan Dreyer
Instant pistachio pudding pulls double duty in this Dreyer family favorite. It’s added to yellow cake mix to form a batter and folded into whipped topping to form a frosting. Not only will the pastel green confection be a hit with kids, but, as Dylan proves, it’s one you can actually make together.
Nathan Congleton / TODAY
Get ready for a burst of color and joy tucked inside this cake. As it’s sliced open, uncover a hidden treasure trove of colorful sprinkles in all sizes and colors. This is truly a next-level celebration cake.
Katie Stilo / TODAY
Tres leches cake gets a colorful funfetti makeover in this fun twist on a classic. The cake batter gets a healthy helping of rainbow sprinkles before it’s baked and soaked in the traditional trio of milk, evaporated milk and sweetened condensed milk.
Susan Power Photography
Beneath this cake’s plain-looking exterior lies a rainbow heart, concealed as a sweet surprise that’s revealed only when it’s sliced. Perfect for special occasions or simply to spread a bit of joy, this cake adds an extra layer of sweetness to any celebration.
Casey Barber / TODAY
This one-of-a-kind “magic” cake batter transforms into three distinct layers as it bakes: a rich and luxurious crust, a creamy custard center and a delicate angel food cake topping. How it happens is less magic than baking science, but guests will be too busy digging into their slices to question the wizardry.
Jessie Sheehan
A few simple swaps help simplify this tres leches cake. It calls for a one-bowl vanilla cake that’s slightly overbaked (yes, you read that right) so it can fully absorb the milky soak. Poking holes into the cake also speeds up the process so there’s no need to wait for it to completely cool.
Nathan R. Congleton / TODAY
Italy’s beloved dessert serves as inspiration for this cannoli cake. Layers of rum-infused ricotta filling, a mascarpone frosting and semisweet chocolate chips helps capture the essence of the Sicilian pastry.
Emily Connor
Aperol is featured in two ways here: in the cake itself to add a spritz-like complexity to the orange and olive oil, and in the eye-catching glaze that drips down its sides. Don’t skimp on the orange zest — the generous amount is needed for its bright, zingy freshness.
Lauren Salkeld
Store-bought pound cake is a last-minute entertaining shortcut. To take it from plain to party-ready, simply top slices with a ricotta-mascarpone cream, sliced almonds and an ample amount of fresh berries. Depending on the time of year, feel free to swap the berries for whatever produce is in season.
Nathan Congleton / TODAY
A professional baker’s secret to hacking boxed cake mix? Use milk in place of water and add instant vanilla pudding, both of which will help give the cake additional richness. In this recipe, some of the batter is left plain and the rest is tinted pink and red to form a fun mosaic look.
This multi-flavored layer cake is truly a labor of love. It features rounds of vanilla and chocolate cakes along with three types of cake crumbs, liquid cheesecake, pickled strawberry jam and two frostings. Luckily, all the components can be made ahead of time so you can assemble and let the cake set before presenting it to your loved one.
Courtesy Emily Connor
This mint julep Bundt cake perfectly captures the essence of the classic derby cocktail. Bourbon goes into the cake batter, the minty syrup that’s brushed over the cake and in the finishing glaze. It’s a great make-ahead cake that even novice bakers can easily pull off.
Nathan Congleton / TODAY
Homemade caramel is the key to this standout layer cake. Buttermilk in the batter adds a light tang that balances the sweetness of the caramel buttercream and coating, but this is definitely a cake for those with an insatiable sweet tooth.
Courtesy Better Homes and Gardens
If you can’t get enough of the festive aroma that baking gingerbread brings, but don’t have time to roll out and cut cookies, try this one-bowl cake. The batter, which calls for classic gingerbread ingredients like molasses and warming spices, comes together in a flash using a stand mixer and bakes in an hour.
Katie Stilo
Don’t be fooled by the simple nature of this olive oil cake, a recipe that comes from Lidia Bastianich’s grandmother. While the one-bowl assembly makes it easy to pull together, the cake is wonderfully tender and full of citrus flavor. Enjoy a slice as is or dress it up with whipped cream or poached fruit for a special occasion.
TODAY
The sweet and salty pairing of cake with Ritz crackers will surprise and delight all of your guests. The yellow cake is a nice and fluffy foil to the buttery crackers and a sweet cream cheese frosting ties it all together.
Courtesy Jocelyn Delk Adams
This classic St. Louis confection doesn’t hold back when it comes to richness. Jocelyn Delk Adam’s recipe features a chewy blondie-like bottom that’s topped with a custardy cream cheese layer and the cake’s signatured dusting of powdered sugar.
TODAY Illustration
Tint the vanilla batter with any color you like to create this showstopping checkerboard cake. High-quality butter and vanilla extract will yield the best flavor, as does using room temperature ingredients. The white chocolate mirror glaze is just as impressive as the pretty interior, but be sure to pour it on only after the cake has fully chilled so that it sets properly.
TODAY
The peanut butter fans in your life will appreciate the comforting nuttiness of this layered cake. Smooth peanut butter goes into both the batter and frosting along with a handful of roasted unsalted peanuts on top for crunch.
Chocolate cake recipes
Riley Wofford
A good German chocolate cake requires a fine balance between the cake and frosting. Since the buttery condensed milk frosting is irresistibly sweet, this cake batter calls for unsweetened chocolate, plus a cup of freshly brewed coffee to further bring out the cocoa flavor. Toasted pecans and plenty of shredded coconut help set the cake apart from a regular chocolate one.
Melissa Knific
Even novice dessert makers will have no problem throwing together this delightful icebox cake. Taking inspiration from cinnamon-spiked Mexican chocolate, the recipe layers the spice on top of the graham crackers, into the fluffy whipped cream and as a finishing garnish. Scatter some almonds on top for crunch or add a dash of cayenne for a kick.
Courtesy Milk Bar
What sets this red velvet cake apart is its non-traditional assembly and fixings. A buttermilk soak is poured atop each layer, which are separated by cheesecake, a red velvet cream cheese frosting and red velvet crumbs.
Ed Anderson
If you’re looking for a low-effort, high-reward dessert, follow Ree Drummond’s footsteps and doctor up a box of dark chocolate cake mix. All you have to do is add some chocolate chips to the batter and glaze the finished cake with an easy two-ingredient ganache.
Caroline Choe
There are few desserts more iconic than a flourless chocolate cake. It’s also one of the easiest to pull together. The cake comes together in one bowl and bakes up in a little over an hour. The key is using high-quality bittersweet chocolate and coffee liqueur to enhance its chocolatey richness.
TODAY Illustration / Erica Chayes Wida
Chocolate and peanut butter are a match made in dessert heaven and just so happen to be the star ingredients in this super simple cake. Adding a cup of smooth peanut butter to chocolate cake mix gives it a Reese’s-like flavor that’s guaranteed to be a hit with adults and kids alike.
Shutterstock
The appeal of a classic chocolate cake is undeniable. Here, buttermilk not only adds a slight tang, but gives the two-layer cake a soft, tender crumb. Semisweet chocolate and unsweetened cocoa powder form a not-too-sweet cake that works perfectly with the chocolate ganache frosting.
Courtesy Clarkson Potter
Some occasions call for a showstopper and this cake is most definitely that! It features three layers of chocolate cake and homemade salted caramel sauce enrobed in a bittersweet chocolate frosting. A finishing sprinkle of flaky sea salt elevates it even further.
Jerrelle Guy / "Jubilee"
With its deep cocoa flavor and moist, tender crumb, devil’s food cake is the ultimate treat for any chocolate lover. This one is topped with a tangy chocolate cream cheese frosting and per Toni Tipton Martin’s family tradition, done in an easy-to-serve sheet-cake style.
Nathan Congleton / TODAY
Brewed coffee takes this chocolate cake from plain to phenomenal. Sour cream and buttermilk help cut through the richness, while also adding moisture to the batter. Use a chocolate frosting to further amp up the chocolate flavor or opt for vanilla for both a color and flavor contrast.
Nathan Congleton / TODAY
This multi-flavored layer cake is truly a labor of love. It features rounds of vanilla and chocolate cakes along with three types of cake crumbs, liquid cheesecake, pickled strawberry jam and two frostings. Luckily, all the components can be made ahead of time so you can assemble and let the cake set before presenting it to your loved one.
Getty Images
This red velvet cake is as classic as it gets. The cake gets its signature flavor from natural cocoa powder, buttermilk and vinegar, plus its glorious hue from red gel dye. It’s finished with a time-honored cream cheese frosting that gets a pinch of fine sea salt to cut the sweetness and bring all the flavors together.
Fall cake recipes
Riley Wofford
This crowd-friendly sheet cake is the ideal dessert for the transition between seasons. A full can of pumpkin purée and pumpkin pie spice gives the cake its autumnal aroma, while the fluffy marshmallow frosting is reminiscent of campfire s’mores. Just pop the tray under the broiler to get it toasty and charred.
Nathan Congleton / TODAY
PSL fans, rejoice! This recipe adds instant vanilla pudding and pumpkin purée to boxed spice cake mix to mimic the flavors of the popular fall drink. Top the cake with cinnamon-infused frosting and enjoy a slice with your favorite fall drink.
Dylan Dreyer
Instant pistachio pudding pulls double duty in this Dreyer family favorite. It’s added to yellow cake mix to form a batter and folded into whipped topping to form a frosting. Not only will the pastel green confection be a hit with kids, but, as Dylan proves, it’s one you can actually make together.
Elena Besser
Give yourself a leg up on Thanksgiving prep by getting dessert out of the way. This apple loaf cake can be made ahead and frozen until the big feast, then thawed just before serving. Even the cream cheese frosting can be stored in the fridge for up to 14 days.
Nate Congleton / TODAY
Think of this recipe as holiday cheer in cake form. A festive mint chip frosting spruces up plain vanilla cake to make it ready for any winter celebration.
Riley Wofford
Coffee cake gets an autumnal makeover,t thanks to the addition of chopped Granny Smith apples and warming chai spices. Ground cardamom, cinnamon, allspice and cloves show up in both the cake batter and the streusel topping as a complement to the sweet-tart apple and tangy cake batter.
Riley Wofford
Have a few overripe bananas sitting around? Instead of your go-to banana bread recipe, try a cake. This one is soft, nicely dense and loaded with sweetness from the fruit along with tanginess that comes from cream cheese frosting. Toasted walnuts are optional, but add a great crunch.
Lemon cake recipes
Courtesy of Jesse Szewczyk
This lemon loaf cake relies on both oil and yogurt for its lush texture (and to keep it super moist). Lemon zest and juice add a zingy brightness to the cake, while freeze-dried strawberries not only give the icing an assertive berry flavor, but also its bold pink color.
Between its multiple layers, a blackcurrant purée and buttercream frosting, this striped cake is definitely a project, but one that’s well worth the effort. The zesty lemon and sweet berries contrast beautifully with the rich buttercream frosting, which is both flavored and colored with blackcurrant purée to yield a gorgeous deep pink.
Nathan Congleton / TODAY
The beauty of an icebox cake lies in its simplicity. There’s no baking needed — just layer cookies with both banana pudding and vanilla pudding fillings, coconut whipped cream and lots of fresh blueberries and sliced bananas.
TODAY
There’s no need to layer and frost this lemon-olive oil cake since it bakes in a Bundt pan. It’s finished with a fragrant limoncello glaze that Anthony Contrino equates to “enjoying a forkful of sunshine.”
Zach Pagano / TODAY
Whether you’re whipping one up during citrus season or for spring holidays, this cake is sure to impress with its bright lemon notes. The fragrant aroma comes from lemon extract in the cake batter and both juice and zest in the tangy cream cheese frosting.
Nathan Congleton / TODAY
The next time you’re in need of a unique dessert for an adults-only celebration, look no further than this impressive boozy cake. Limoncello liqueur makes an appearance twice: first in the mascarpone-based batter and again in the two-ingredient icing.
Courtesy Clarkson Potter
Evoking the best of lemon meringue, this stunning cake wows with its bright flavor and impressive torched exterior. The cake gets its lemon flavor from freshly grated zest, along with the filling (which also gets lemon juice). A classic Swiss meringue covers the multi-layer confection.
TODAY
A box of cake mix and some lemonade is all you need to whip up a treat with a little bit of pucker. To infuse it with even more citrus flavor, add lemon curd to the frosting and garnish with candied lemon slices.
