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I like to plunge cooked vegetables into ice water in order to stop the cooking process. I found that if I place a large pot of very cold water in the freezer an hour before I need it, ice crystals will begin to form on the water’s surface, and the water is the perfect temperature to cool the veggies. —Frank McFarlin, Midland, Texas
We like streusel-topped pies, so I devised a quick way to have the streusel ready whenever I’m…
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In the winter when grapefruit and oranges are plentiful and inexpensive, I buy a lot. I peel and…
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