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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
To make shredded beef sandwiches, I cube the roast and put it in my pressure cooker with some…
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A frittata is a great choice for breakfast. But you can turn it into a hearty lunch or dinner by…
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