I completely understand that gruyere is a far superior cheese but gruyere was 3x's the price and I needed a decent amount to make potato gratin this evening. Any opions on whether you think it will be a comparable substitute?
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.