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When baking a stuffed turkey or chicken, I put the stuffing on a square of cheesecloth and tie it in a loose knot. I then “stuff” the knotted cheesecloth into the bird and roast as usual. To serve, I simply remove the cheesecloth. This eliminates scooping. —Beth W., Bremerton, Washington
If you like the taste of grilled hot dogs but don't have time to fire up the grill, brown them…
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Let dough stand at room temperature for 5-10 minutes to soften.
Beat the dough with…
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