Before making gravy from meat drippings, I add a few ice cubes to the broth. In a few minutes, the fat cools and solidifies, making it easy to remove. It’s quicker than waiting for it to cool and separate on its own. —Jennifer M., New Holland, Pennsylvania
Here’s a great tip a friend shared with me. To make a no-fat dill sauce to serve with salmon,…
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When I’m preparing a beef stir-fry, I cut the sirloin into thin strips. But some strips have…
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