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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
I’ve spent the last 10 years adapting my favorite recipes into lighter versions. One of the…
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One of the best ways I’ve found to jazz up a light recipe is to use fresh ginger and garlic…
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