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When a recipe calls for green onions, I find it easier and faster to cut them with a kitchen scissors than with a knife. If the recipe calls for quite a few, grab a bunch at one time and snip away. You’re done before you know it, and this saves you from washing a cutting board. Louise B., Columbia, South Carolina
Handle zucchini carefully; they’re thin-skinned and easily damaged.
To pick the freshest…
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Kiwifruit are so tasty and nutritious, but they can be messy to peel. When my daughter was 10,…
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