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When we cook fresh broccoli, we prefer eating the tender florets rather than the thick stems. So I slice these stems into thin rounds, then place them in freezer bags. When I’m making vegetable soup, I simply pull some of them out to help flavor the soup. I also do this with the thick stems of cauliflower. This way, no part of the vegetable is wasted. Persis M., Londonderry, New Hampshire
Since I cook almost salt-free, I came up with a spicy seasoning for ribs, chicken and chops. I…
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When a recipe calls for frozen spinach, thawed and squeezed dry, I use my salad spinner. It…
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