Cold butter is difficult to serve and spread, so I place a stick in the butter dish and slice with a sharp knife into 1-teaspoon sections (resembling the single-serving pats in restaurants). The butter will soften quicker and be easier for everyone to use. —Helen Hertzler, Morgantown, Pennsylvania
If a recipe calls for sauteed onions, I make extra and store in a covered container in the…
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Record the number of eggs left in a carton on the carton’s lid with a marker. Adjust the number…
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