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When shaping hamburger patties, I poke a hole through the center of each one with my index finger. The burgers cook faster this way, and the outside doesn’t get overcooked before the center is done. As the burgers cook, the hole almost disappears—it’s barely noticeable when they’re done. This works whether you grill, broil or cook burgers in a skillet. —Jean K., Golden, Colorado
Cold meat sandwiches get crunch at the South Bend, Indiana home of Eugenia C. with thinly sliced…
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To make shredded beef sandwiches, I cube the roast and put it in my pressure cooker with some…
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