“My mother always added a scant teaspoon of crushed mint leaves to her carrots while cooking,” recalls Linda McCarthy of Gansevoort, New York. “It was a great way to ensure we’d eat and enjoy our cooked carrots.”
Hot peppers perk up flavors in Frances Sanders’ kitchen. “I like adding sliced jalapenos to…
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“I improve canned baked beans with ketchup, diced onion and brown sugar,” explains Lynn E. of…
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