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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 don’t like to peel and cook potatoes, so when I do, I make extras to save time later. When the…
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As soon as I buy vegetable oil, I use a pushpin to carefully puncture a hole near the very top…
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