“I spruce up egg salad with a tablespoon of lemon juice for every six eggs. It allows me to use a little less mayonnaise while enhancing the flavor,” notes Lee Levy of Tamarac, Florida. “I sometimes also toss in some chopped green olives.”
“I use maple syrup to season grapefruit, and cooked and drained carrots or squash. Best of all,…
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Alfred S. Jr. of Fergus Falls, Minnesota recommends dabbing a few teaspoons of maple syrup onto…
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