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Better Homes and Gardensfrom Better Homes and Gardens

You've Never Cooked a Potato Like This Before!

Try making potatoes on a kabob for a few and interesting twist on a potato side dish. This food hack takes a potato and spirals it on a stick. After you cook the potato, you can pull it off for one long potato chip!

The Magical Slow Cookerfrom The Magical Slow Cooker

Slow Cooker Garlic Parmesan Potatoes

Slow Cooker Garlic Parmesan Potatoes - Very simple to make and great-tasting! We had it with the barbeque brisket. :) August 2016 - In My Cookbook

Plain Chickenfrom Plain Chicken

Parmesan Mushroom Rice

Parmesan Mushroom Rice - ready in 20 minutes! You'll never use the boxed stuff again! Rice, mushrooms garlic, chicken broth, milk, parmesan cheese and parsley. So easy and SOOOO delicious! You can leave out the mushrooms if you don't like them - great either way.

savory toothfrom savory tooth

How to cook artichokes perfectly each time

How to cook artichokes perfectly each time - Here’s the perfect foolproof recipe on how to cook artichokes! These artichokes are boiled so that you get a tender artichoke heart (doesn’t get dry like baked/roasted artichokes!) and is also the fastest and easiest way of cooking artichokes perfectly each time. These artichokes are also deliciously seasoned with sea salt and thyme, and paired with a garlic balsamic dipping sauce. -

Two Sisters Craftingfrom Two Sisters Crafting

Corn Casserole for the Holidays

Our Corn Casserole recipe is a family favorite Thanksgiving food side dish - this sweet-savory, corn bread "like" dish is super delicious and very easy to make. It will be one of your family's favorite Holiday Foods. Follow us for more great Christmas Food Ideas.

Skinnytastefrom Skinnytaste

Grilled Brussels Sprouts with Balsamic Glaze

When you think of grilled vegetables, corn, eggplant, peppers and zucchini usually come to mind. But did you know you can make brussels sprouts on the grill too? They come out charred on the edges and make the perfect side to grilled steaks, pork or chicken.

NYT Cookingfrom NYT Cooking

Corn Pudding

This buttery, fluffy dish comes from Edna Lewis, the African-American chef and cookbook author credited with preserving countless recipes from the old South. It serves as not only a seasonal bridge — a farewell to summer, with winter chill waiting in the wings — but also as a sweetly welcome blurring of the lines between a side dish and a dessert. (Photo: Karsten Moran for The New York Times)