cream

Although I'm not of Italian descent, I think pasta is one of the most comforting dishes out there. After a long weekday, there's nothing like coming home to a steaming bowl of luscious noodles in a rich and flavorful sauce.

My favorite pasta of all time could very well be this creamy sun-dried tomato and bacon spaghetti. I've made it a million times and never tire of the combination of salty pork with sweet tomatoes.

It's decadent but not over the top, and it's quick but sophisticated enough to serve guests. It's also versatile: kids love it, men love it, probably the only people who won't be impressed with this pasta are vegetarians. I highly recommend this recipe: learn the easy technique here.

Gone are the days when off-white hues used to remind us of Grandma (no offense). Creamy separates have since been revived, recut, and rejuvenated to evoke modern marvel. It's a great alternative to the usual black and white schematic, and the softer tones give off a sophisticated Parisian touch. Take cue from Selena Gomez — in Christian Cota — and don head-to-toe cream with black accompaniments for an effortlessly alluring look.

Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.

Nothing like starting your Monday morning with some delicious looking cream puffs! Rarethinking uploaded these delectable little golden pastry nuggets to the Savory Sights group in the YumSugar Community. She says, "I made these during Christmastime! They were my first cream puffs, and man do they look pretty." I have to agree with her; they do look pretty...pretty tasty!

Have you made something drool-worthy? Snap a photo and share it in the Savory Sights group in the YumSugar Community. It may be featured here!

I love any food or drink with a good story behind it, from Singapore Slings to Kentucky Hot Browns. That's why I've been wanting to make the Eton Mess, a strawberry dessert recipe with hundreds of years of English custom behind it, practically forever.

This no-cook berry pudding was first created sometime in the 1800s at Eton College, one of Britain's most distinguished public schools. It's served with great fanfare every year at the school's June 4 celebration picnic, which is held on the playing fields following a cricket game against the students of neighboring Winchester College.

Although historians believe it was first served with bananas, strawberries became de rigueur over the years, as did the addition of crumbled meringue cookies. Think of it as an inside-out pavlova — creamy, crispy, fruity, and sticky. For the five-ingredient recipe, read more.

When I imagine a Winter weekend getaway, it always involves a warm cocktail like a hot-buttered rum or Irish coffee. There's something so magical about sitting by a fire watching the snow fall, while sipping on a soothing potent drink.

This Saturday, I plan on stirring up a coffee and chocolate concoction. It's spiked with brandy and sweetened with cream, sugar, and vanilla. It's important to serve in heatproof glasses or mugs.

To check out the recipe and make this for your loved ones read more

While shopping at Berkeley Bowl, I came across the bargain section of fresh produce. Most of the time I won't glance at this section, but a two-pound bag of ripe red tomatoes caught my eye. At only $0.99 per bag, I couldn't pass them up since I had a hankering for a bowl of fresh tomato soup.

The recipe calls for seeded and peeled tomatoes; however, I didn't want to waste time or lose a bunch of juice — especially because the tomatoes were really meaty. Also, once the soup makes its way through the blender, the seeds and skin are virtually undetectable.

Rather than use the conventional basil and thyme, I opted for lime basil and lemon thyme in the soup. Each spoonful of this comforting classic is fresh and flavorful. If you have some end-of-season tomatoes on hand, get started on this soup. You won't be disappointed! Get the recipe after the jump.

While whipping cream for strawberry shortcake the other day, I was reminded of a helpful prep tip that I always employ: stay cool. Using refrigerated cream helps produce stiff peaks, but it's important to chill your mixing bowl and beaters — and even keep the kitchen frigid, if possible. When cream is whipped at a lower temperature, fat globules stick together to support the foam created by whipping in a large amount of tiny air bubbles. Therefore, beating cream at a cooler temperature will produce the largest amount of volume.

What are your best suggestions for whipping heavy cream?