Potatoes are delicious and they are good for you to boot. You can get more potassium from a potato than any other thing.There are so many ways to serve potatoes there isn’t any excuse not to serve them often. The honest baked potato is a noble thing. Also it’s easy to make which is a huge plus to the harried cook. And it doesn’t even dirty up a pan. But if you crave something fancier you can do that and it isn’t much more trouble.

The bacon is what makes this chicken casserole the winner of the unofficial "Best-Tasting Casserole" title!

Eggplant is not one of my most favorite vegetables when it is just fried up or grilled and served as a side dish; but eggplant is good for you even if it is a little bland. I like to dress it up a little when I prepare it and my favorite recipe is Zesty Eggplant Marinara. It is a recipe I got a several years ago from my neighbor and I’ve been using it ever since.

Green Bean Casserole is a favorite during the holidays but it is wonderful any time of year. This casserole is oh so delicious and goes great with just about anything you can think of to serve, turkey, chicken, beef, pork or as a main dish itself with a salad, crusty bread and dessert. It is delicious and as eye appealing as it is tongue tantalizing. Here is how to make it.

What do you do with all those leftovers after that huge Thanksgiving Day feast and your guest have all taken a bit of this and a bit of that of their favorite things home with them and you still have a refrigerator full? Here is an idea and I think you will love it.

There is nothing like quick and easy after a busy day at work or play when it comes to preparing a tasty dinner and Scottish Meat Pie is just that, quick, easy and wonderfully delicious. Here is how to make it…

Need to make a quick meal, without resorting to frozen pizza or take out? What have you got in the fridge?

A simpler way of making home cooked meals.

Whether you call them aubergines or eggplants and courgettes or zucchini and crookneck squash, these vegetables form the foundation of a comforting peasant dish from Provence, France. Sliced, layered and baked or cut into chunks and simmered, ratatouille recipes include tomato paste, onions, garlic, herbes de Provence and slices or chunks of colorful bell pepper. Leave out the anchovies for a vegan, low-sodium version or add chunks of chicken, pork or beef for potlucks.

A cheesy, creamy meat filled ,potato topped casserole that is sure to please.