It's cheap, shelf-stable, and an effortless way to make a comforting pasta dish any day of the week. This article originally published on The Kitchn. See it there: I Never Use Heavy Cream for ...

As an adult, butter, heavy cream, and cheese all mixed together in large quantities and swirled with pasta started to feel like something too rich to eat more than a few bites of. That is ...

Many standard pasta sauces can go from humdrum to craveable with the addition of heavy cream. Think of penne alla vodka with its silky pink sauce or the velvety white variety that you use to top ...

Heavy cream is one of those ingredients that I always seem to have left over, whether I have bought a pint or a quart. Sure, I could always make a bowl of whipped cream for dipping berries or ...

This silky pasta gets its rich, luxurious sauce not from heavy cream but cheese: Camembert. Cheese expert Laura Werlin recommends cutting the rind off this ooey-gooey ingredient when the round of ...

Heavy cream is one of the more versatile ingredients ... Use cashew cream at a one-to-one ratio for stovetop curries and pasta sauces.

Save the heavy cream for Alfredo sauce; it’s not necessary here. Need a break? Play the USA TODAY Daily Crossword Puzzle. Pasta. Long pasta noodles are the most traditional choice for carbonara ...