I’m frequently called upon to provide dumplings for the chicken-and-dumpling dinners at church. I make my dough in large quantities, separate it into single batches and freeze it until I need it. Then I pull out enough for one batch, thaw and roll. That’s so much easier than making dough from scratch each time. —Louise C., Tuscaloosa, Alabama
To transport hot foods, I place about four 8- by 8-inch or larger tiles in the oven to warm…
Read more »
Spicy Pork Chili might make your forehead sweat, cautions Larry Laatsch of Saginaw, Michigan. “I…
Our 10 most popular recipes for the month delivered right to your inbox!