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
It’s better to be safe than sorry when making pies and cobblers. When using canned cherries, I…
Read more »
I save the liquid from bread-and-butter pickles to use in my three-bean salad. Just add the…
Our 10 most popular recipes for the month delivered right to your inbox!