NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

Yuca with Garlic and Rosemary

Yuca is a mild-flavored starchy root vegetable with a tough dark skin that is peeled like a potato. Here, cut-up yucca is boiled and tossed with rosemary and garlic.

  • Makes: 6 servings
  • Start to Finish: 25 mins

Yuca with Garlic and Rosemary



  1. Scrub yuca or potatoes thoroughly with a stiff brush. Peel and cut into 2-inch pieces. If using yuca, remove fibrous string from the center.
  2. In a medium saucepan cook yuca or potatoes, covered, in a small amount of boiling lightly salted water for 10 to 12 minutes or until tender; drain. Return to saucepan.
  3. Meanwhile, in a small skillet cook garlic in margarine or butter over medium heat about 30 seconds. Remove from heat stir in rosemary. Pour rosemary mixture over yuca or potatoes, tossing gently to coat. Season to taste with salt and pepper. Makes 6 side-dish servings.

Nutrition Facts (Yuca with Garlic and Rosemary)

    Per serving:
  • 172 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 39 mg sodium,
  • 33 g carb.,
  • 0 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...