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A trio of beans goes into this sweet version of baked beans. Ground beef and bacon add a hearty touch.
This lighter version of traditional potato salad calls for cubed white, red or Yukon gold potatoes mixed with light sour cream and a combination of olive oil, vinegar, garlic and black pepper.
Fresh corn blends with canned cream-style corn for a summertime take on this favorite side dish. Toasted and buttered crushed crackers add more texture to the top of the casserole.
This salad bursts with the flavor of fresh vegetables, cilantro and black beans. The recipe, from a Kettering, Ohio, reader, is loaded with vitamins A and C -- and packs a wallop in fiber, too.
Serve our seasoned butters as a topping for sweet corn, steaks, seafood or burgers. They make a great sauce for vegetables, too.
Summer squash adds texture to this easy side dish, which combines stewed tomatoes with paprika, garlic, basil and pepper, as well as some melty mozzarella and Parmesan. It goes well with roast chicken or beef.
The addition of fresh haricots verts gives this potato salad fresh-from-the-garden taste. The recipe is from Chicago chef Myk Banas.
Bread crumbs combine with tender, sweet onion to top this casserole, while low-sodium soup mixes with yogurt for the green bean sauce.
The sweet tomatoes blend with tangy-mellow balsamic vinegar and basil. Serve with some crusty bread to soak up the liquid.
Fresh tomatoes and corn bring summer-fresh flavor to this salad. To make it a meatless main dish, omit the chicken and add two tablespoons of grated cheese per serving.
Quivey's Grove in Madison, Wisconsin, whips up this version of mashed potatoes that matches plenty of dairy richness with garlic, Parmesan, black pepper and green onion.
This three-cheese specialty comes from Army and Lou's, a soul food eatery on Chicago's South Side.
Sesame seeds, ramen noodles, soy sauce, ginger and fresh broccoli give Asian flair to this fresh take on coleslaw.
Cubed ham and Monterey Jack or cheddar cheese combine with peas, celery, onion and cherry tomatoes in this creamy salad, a classic potluck dish.
Bacon drippings combine with sizzling onions to give this two-potato side dish an irresistible aroma and flavor.
A Cleveland reader makes this salad the day ahead and refrigerates the dressing and vegetables separately. When it's time to serve it, she tosses everything together. Bacon, sunflower kernels and raisins make a crunchy and flavorful side dish.
Based on Tex-Mex ingredients, this layered salad can be prepared up to 24 hours in advance. For a fun presentation, assemble individual servings in clear jelly jars, dressing and all, then refrigerate.
Mashed potato balls with a melty cheese center top a stroganoff-type beef mixture. The recipe won first place at a Barnesville, Minnesota, Potato Days contest.
Showcase fresh colors and flavors with a combination of honeydew, strawberries, cashews, pasta and snow peas, all mixed with poppy seed dressing.
Lots of cheese, olives and bacon dress up cooked potatoes in this hot-from-the-oven specialty.
More potato salad ideas: German Potato Salad, served warm and flavored with smoky bacon; or Potato Salad for a Crowd, which combines unpeeled red potatoes, cucumbers and radishes in a creamy dressing.
Cream cheese adds extra creaminess to this corn side-dish recipe. Bake in the oven, or follow the slow cooker directions.
This make-ahead salad serves a crowd. It's chockfull of veggies, including tomato, broccoli, cauliflower, carrot, celery, sweet pepper, onion, and garlic. Substitute fresh mushrooms for canned, if you like.
A little chopped ham, wedges of potatoes and a cream cheese-Gruyere sauce fill this comfort food casserole. Crushed bagel chips make a crunchy topping.
Smoked sausage flavors this hearty Creole casserole. The recipe comes from a Benton Harbor, Michigan, reader who likes to take the dish to church potlucks. She learned the basics from her grandmother and then created her own version of the family staple. For a spicier meal, substitute hot sausage for the smoked.
You'll find a wide variety of potatoes at your farmer's market or supermarket produce section. We play up an assortment of potatoes--such as baby Dutch yellow, fingerlings, baby purple and round red--in this easy-to-fix recipe.
German-style bacon-flavored beans complement beef or pork. The recipe comes from a Sheboygan, Wisconsin, reader.
This salad bursts with the flavor of fresh vegetables, cilantro and black beans. The recipe, from a Kettering, Ohio, reader, is loaded with vitamins A and C -- and packs a wallop in fiber, too.
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I just use Bush Pork and Beans ussually...but this sounds good!
7/14/2010 03:55:27 PM Report AbuseI added a little more ground beef to the original and made this for out July 4th barbeque. Everyone loved it!
7/7/2010 10:52:50 AM Report Abuse