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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
Whenever I have a “hands-on” job like forming meatballs or skinning chicken breasts, I wear…
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Instead of reaching for the salt shaker to season our favorite meals, I turn to a handy herb…
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