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Look for rhubarb stalks that are crisp and brightly colored. Tightly wrap in a plastic bag and store in the refrigerator for up to 3 days. Wash the stalks and remove the poisonous leaves before using. One pound of rhubarb yields about 3 cups chopped.
If you’re substituting fresh tart cherries in a recipe that calls for canned tart cherries, you…
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A curved grapefruit knife is the best tool for taking the rind off cantaloupe wedges or…
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