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I like to use flank steak (London broil) for stir-fry dishes and fajitas. It can be difficult to cut the meat into thin, uniform slices when it’s fresh, but I’ve found it’s much faster and easier if it’s partially frozen. —Elizabeth W., Veazie, Maine
I love sweet potato biscuits. When I have the time, I make large batches of mashed sweet…
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When you're making pie, try this trick: Roll out the dough between two pieces of waxed paper. (A…
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