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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
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 enjoy fresh pineapple. When I buy a whole pineapple, I cut off the outer shell, then use a…
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