To make salad greens crisp, I wash them, use a salad spinner to remove the water and put them in a serving bowl. I place a wet paper towel over the top and pop the bowl in the fridge. The greens get nice and extra-crisp for dinner in just 5 minutes. Sandy R., Cocoa Beach, Florida
For a good, crunchy coleslaw, add about 1/2 cup peeled and shredded broccoli stems to the…
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I don’t need to buy salt-free chicken stock because I make it myself. I put three pounds of…
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