Reinvent this popular staple by replacing saturated fat with heart-healthy options and slashing sodium without losing flavor.|By Susan Russo
Cut potatoes into uniform shapes and sizes so they'll cook evenly. If they're different sizes, some will become mushy while
others still have an undesirable crunch. Low-starch varieties, like red potatoes, work best in potato salads.
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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