When a recipe calls for a butter-crumb crust on the bottom of the pan, tamp it down with a potato masher. It’s quick, easy and creates a nice uniform layer. —Darlene Hensey, Portland, Oregon
To make egg salad in almost half the time, use a pastry blender instead of a knife to chop the…
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I usually cook for two people. When I reduce a recipe that makes four or six servings, I usually…
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