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
We love fried potatoes, but not all the fat that comes with frying them in oil. So I came up…
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I save the cooking liquid used for boiling vegetables and store it in a container in my freezer.…
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