Why the French Keep the Cooking Water

Today's Tip

The water that vegetables or pasta cooked in is an ingredient, not waste. It carries starch and salt, and a ladleful will bind a sauce more reliably than cream.

Try This

Before draining pasta, reserve a cup of the water. Add it to the sauce in the pan, a splash at a time, while tossing. Stop when the sauce clings rather than pools.

Curated Pick