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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 keep a hanger designed for pants (the kind that pinches together to hold the pants by the…
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Since I often add salt and pepper to foods I'm cooking, I combined the two in one shaker and…
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