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“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.”
A pinch of ground allspice gives Vaunda B.’s favorite Thousand Island dressing extra zest. “It’s…
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“For a nice twist when I prepare stuffed peppers, I drop a rib or two of chopped celery into the…
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