A Life in Food by real-life Chef Cheryl Bennett
Easy corn fritters from scratch are the perfect way to use sweet, summer corn.
These sweet and savory fritters are a great snack. You can use frozen or canned corn in place of fresh if it isn’t available to make corn nugget recipes. The batter is made with pantry staples like flour, cornmeal and baking powder.
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Made with grated sweet potato and beets, this easy fritter recipe makes a delicious side dish for dinner. Pan fried to keep them super crispy on the outside and tender inside.
A pinch of chili pepper and a sprinkle of curry powder bumps up the flavor in these sweet potato and beet vegetable cakes, making them undeniably scrumptious. The mouthwatering smell of sweet potatoes and spices hitting the hot pan is dizzying in the best possible way.
Crispy sweet potato cakes are one of our go to side dishes around here, and this new recipe incorporating beets is now a favorite too.
Both sweet potatoes and beets are loaded with vitamins and minerals that your body needs, plus sweet potatoes are an excellent source of fiber. These sweet potato and beet fritters are not only delicious, they’re also nutritious.
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Cheesy Mashed Potato Spinach Casserole is perfect for your holiday table. Mashed potatoes combined with parmesan cheese, onions, garlic and spinach make this casserole extra delicious! If you really want to up your mashed potato game, try this aligot recipe for the cheesiest mashed potatoes you’ll ever eat.
Generally speaking, I’m a mashed potato purist. I love butter, cream and a hefty pinch of salt in my mashed potatoes. But, every now and then I get out of my own way and try something new. I’m glad I did because this potato spinach casserole is delicious.
It is creamy and cheesy, but not overpoweringly so, and because it has spinach, I feel a little better about the cream and cheese.
This recipe for potato spinach casserole is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
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Imagine the cheesiest mashed potatoes you’ve ever had. Potatoes that are so cheesy, they stretch! They are called “aligot” in French and they are amazing. You only need a handful of ingredients for this aligot recipe. These French mashed potatoes belong on your holiday table, just like classic bread stuffing.
After you make this aligot recipe, you may never want to go back to regular mashed potatoes again!
This recipe for aligot is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
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Classic bread stuffing is as synonymous with Thanksgiving as turkey. Cubes of dried bread mixed with celery, onions and sage are baked in the oven until golden brown. It is my favorite Thanksgiving side dish, along with the easiest 5 ingredient corn casserole that everyone loves. 
As we are all gearing up for this holiday, the only one that is all about food, I am planning our Thanksgiving menu.
Butternut squash arugula salad, turkey, stuffing, green beans, mashed potatoes, cranberry sauce, melting potatoes with garlic and herbs, gravy, pumpkin pie and cranberry upside down cake.
I may even make a few pumpkin rum balls for after dinner. Can you really ask for anything else? Carbs with a side of carbs. (it’s one day, indulge!)
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Broccoli cakes are a delicious way to eat your vegetables. These vegetable cakes are baked, not fried, to make them an even healthier choice. Inspired by my original veggie cakes recipe, these broccoli cakes are approved by even the pickiest eaters.
Broccoli cakes are perfect for tucking into lunch boxes or meal prepping for the week. This recipe makes a dozen, but it can be easily doubled and I often make a double recipe because they disappear so quickly!
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
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Melting potatoes are one of the easiest, most delicious ways to get a lot of bang for your buck for a quick side dish. The oven does the majority of the work for you, all you have to do is flip them a couple of times. That tiny bit of effort is rewarded with the most perfectly roasted potato dish to ever grace your dinner table. I love serving these with this Beef Tenderloin Roast for special occasions.
This is the best of both worlds as far as potatoes go. The outside is golden and incredibly crispy, while the inside remains tender and fluffy.
This recipe for Melting Potatoes is sponsored by my friends at Idaho Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
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Baked fingerling potatoes tossed with brown butter and herbs make a delicious and easy side. Perfect for your holiday table, these tasty potatoes are full of flavor from nutty brown butter and a mixture of dried herbs. For an Asian twist on these little spuds, try my roasted fingerling potatoes with shishito peppers.
This recipe for Fingerling Potatoes with Brown Butter and Herbs is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.
Post contains affiliate links. If you make a purchase through one of the links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
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Roasted fingerling potatoes with togarashi spice and charred shishito peppers are a tasty way to change up boring side dishes. This Asian-spiced potato dish will be a new family favorite.
This post is sponsored by Idaho® Potatoes. All opinions, photos and recipe are mine.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.…
Vegetable cakes are one of my favorite ways to use up veggies I have in the refrigerator. Grated zucchini, broccoli and spinach form the base of these veggie patties with a handful of peas tossed in for sweetness. A bit of chopped parsley and mint give these vegetable cakes even more flavor!
Learn how easy it is to make veggie cakes yourself instead of buying them. You can customize your veggie cakes to suit your tastes or simply to use up what you already have. Once you get the hang of it, the possibilities are endless.
If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.
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