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A glass of milk is the ideal accompaniment to these drop cookies. Besides white chocolate, the cookies are also chockablock with oats, coconut, golden raisins, and walnuts.
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The much-beloved pasta e fagioli (pasta and beans), adorned here with sliced sausage, is truly a meal in itself. The soup has very little liquid and will thicken as it sits. If you'd like to thin it a bit, add a little more chicken broth or water.
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This recipe is by Anthony Tassinello and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Full of spicy, comforting flavor, this butternut squash and carrot soup makes an easy weeknight meal that goes great with toasted bread.
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Chicken bouillon and ranch dressing mix are the secret weapons in this slow cooker recipe for baked potato soup.
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Get Barbeque Shrimp Orleans Recipe from Food Network
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Topped with puff pastry, this curry chicken pot pie is an easy, tasty twist on a classic comforting dinner, complete with veggies and gravy.
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Get Upside-Down Cornbread Cake Recipe from Food Network
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Here are two recipes for the price of one: a garlicky rice side dish and a hearty black-bean chili that puts meatier versions to shame.
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This vegetarian tortellini salad recipe is a great way to use up summer squash and zucchini, and is made even more delicious with a homemade Italian dressing.
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Spain meets Italy in this lively combination of pasta and zesty gazpacho.
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Get Cuban Rice Recipe from Food Network