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Have a spaghetti dinner coming up? To give meatballs a firmer texture and help them hold their shape without altering the taste, I add 1 or 2 tablespoons of fine dry bread crumbs per pound of ground beef. I knead the crumbs and seasonings into the meat on waxed paper. —Jean Swartz, Daggett, Michigan
For a church cookout, I volunteered to bring corn on the cob, hot and ready to eat. We boiled…
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To transport hot foods, I place about four 8- by 8-inch or larger tiles in the oven to warm…
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