J. Kenji Lopez-Alt, The Food Lab Serves 4 to 6 3 ounces finely grated Gruyère or comté cheese 2 ounces finely grated Parmigiano-reggiano 2 cups heavy cream 2 medium cloves garlic, minced 1 tablespoon fresh thyme leaves, roughly chopped Kosher salt and freshly ground black pepper 3 to 3 1/2 pounds russet potatoes, peeled and … Read More →
Green Beans Amandine
America’s Test Kitchen Serves 8 3 tablespoons sliced almonds 1 tablespoon butter 1 teaspoon lemon juice 1 pound green beans, trimmed Salt Toast the almonds in a dry nonstick skillet on medium low heat until about golden brown, about 6 minutes. Add the butter and cook it until it browns, being careful not to burn … Read More →
Corn Fritters
America’s Test Kitchen Makes 12 2-inch fritters 4 ears fresh corn, husks and silk removed 1 large egg, lightly beaten 3 tablespoons all-purpose flour 3 tablespoons cornmeal 2 tablespoons heavy cream 1 shallot, minced 1/2 teaspoon salt pinch cayenne 1/4 cup vegetable oil, or more as needed Slice the kernels off of 2 ears of … Read More →