so use the best ones you can find. Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks. The emulsion of red tomato juice, pale green cucumber juice ...
Karen Mack, Bella Vista, Arkansas Dear Heloise: I use canned tomatoes for my salads when fresh ones aren’t available, but inevitably, juice remains ... but will use the best hints received ...