Cabbage, sour cream and melty Gruyère star in Melissa Clark’s latest one-pot weeknight dinner.

Adding a cup (or more) of starchy pasta-cooking water is what actually creates the unctuous texture of aglio e olio, bringing together the seasoned oil and the cooking water into an emulsified, creamy ...

Cabbage Takes Center Stage In This Comforting Pasta. The Washington Post For my first column of 2026, I'm sharing a pasta ...

We both know what classic carbonara is — a decadent Roman pasta dish with a rich, creamy sauce made from just eggs and pasta water. But I want to tell you about this other, less traditional delicious ...

2. Sprinkle the baking sheet with half the olive oil. Place the cabbage wedges on the sheet, cut-sides down. Sprinkle with ...

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrots and celery. Saute 2 to 3 minutes. Add tomatoes and 3 cups water. Bring to a boil, lower heat to medium, cover and cook 5 ...

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrots and celery. Saute 2 to 3 minutes. Add tomatoes and 3 cups water. Bring to a boil, lower heat to medium, cover and cook 5 ...