After baking a ham, I refrigerate the pan juices. The next day, I skim off the fat and heat the juice just enough to pour it into ice cube trays I save for this purpose. I store the trays in my freezer, using a cube or two to season things like green beans and boiled potatoes. —Dorothy Porter, Warsaw, Indiana
Here’s a tip that’s handy when making soups or sauces that call for a few tablespoons of tomato…
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When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it…
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