<?xml version="1.0" encoding="UTF-8"?>
 <rdf:RDF xmlns="http://purl.org/rss/1.0/" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:taxo="http://purl.org/rss/1.0/modules/taxonomy/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:cc="http://web.resource.org/cc/" xmlns:syn="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/">
  <channel rdf:about="http://pinboard.in">
    <title>Pinboard (mlednor)</title>
    <link>https://pinboard.in/u:mlednor/public/</link>
    <description>recent bookmarks from mlednor</description>
    <items>
      <rdf:Seq>	<rdf:li rdf:resource="http://www.quorn.co.uk/recipes/exclusive/sausage-pasta-bake/"/>
	<rdf:li rdf:resource="http://food52.com/blog/15270-genius-pork-shoulder-ragu-a-k-a-the-instant-dinner-party"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2015/dec/12/leek-recipes-baked-pasta-stew-pie-yotam-ottolenghi"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson"/>
	<rdf:li rdf:resource="http://www.bbc.co.uk/food/recipes/spaghettibolognese_89200"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2015/jun/02/nigel-slater-squid-peppers-linguine-recipe"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/l/lamb-pastitsada.html?cq_ck=1421423340785&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-lambpastitsada"/>
	<rdf:li rdf:resource="http://food52.com/recipes/26564-classic-chicken-piccata"/>
	<rdf:li rdf:resource="http://food52.com/recipes/31878-creamy-mushroom-pasta"/>
	<rdf:li rdf:resource="http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese"/>
	<rdf:li rdf:resource="https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese"/>
	<rdf:li rdf:resource="https://food52.com/recipes/22090-craig-claiborne-s-pasta-con-asparagi"/>
	<rdf:li rdf:resource="http://food52.com/recipes/9438-linguine-with-sausage-and-broccoli"/>
	<rdf:li rdf:resource="http://food52.com/recipes/26761-broiled-polenta-cakes"/>
	<rdf:li rdf:resource="http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne"/>
	<rdf:li rdf:resource="http://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas"/>
	<rdf:li rdf:resource="http://food52.com/recipes/6267-meatballs-emilia-romagna-with-pasta-sheets"/>
	<rdf:li rdf:resource="http://food52.com/recipes/1957-turkey-tetrazzini"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/11/rigatoni-with-mushroom-ragu-fresh-mozzarella-truffle-recipe.html"/>
	<rdf:li rdf:resource="http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html"/>
	<rdf:li rdf:resource="http://food52.com/blog/8171-how-to-properly-sauce-pasta"/>
	<rdf:li rdf:resource="http://food52.com/blog/8576-perfect-your-weeknight-pasta"/>
	<rdf:li rdf:resource="http://www.theguardian.com/lifeandstyle/2013/sep/24/pappardelle-leek-gruyere-recipe"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/01/30-minute-pasta-and-kidney-bean-soup-pasta-e-fagioli-recipe.html"/>
	<rdf:li rdf:resource="http://www.amateurgourmet.com/2013/08/baked-ziti.html"/>
	<rdf:li rdf:resource="http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms"/>
	<rdf:li rdf:resource="http://food52.com/recipes/214-daddy-s-carbonara"/>
	<rdf:li rdf:resource="http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta"/>
	<rdf:li rdf:resource="http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese"/>
	<rdf:li rdf:resource="http://www.justbento.com/handbook/recipe-collection-mains/soft-polenta-dinner-fried-polenta-cakes-bento"/>
	<rdf:li rdf:resource="http://food52.com/blog/6463-cavatelli-with-asiago-oat-crumbs"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/02/pasta-with-snap-peas-garlic-lemon-zest-black-pepper-recipe.html"/>
	<rdf:li rdf:resource="http://www.sailusfood.com/2013/04/16/recipe-for-lasagna-italian-pasta/"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/04/skillet-shrimp-with-orzo-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/04/baked-pasta-sausage-mushroom-mascarpone-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/03/chicken-pasta-e-fagiole-with-smoked-paprika-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/03/dinner-tonight-bucatini-shrimp-arugula-breadcrumbs-garlic-recipe.html"/>
	<rdf:li rdf:resource="http://www.epicurious.com/recipes/food/views/Creamy-Pappardelle-with-Leeks-and-Bacon-51143620?mbid=rss_epinr"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2014-buttery-breakfast-fried-polenta-slices"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2068-three-cheese-baked-polenta"/>
	<rdf:li rdf:resource="http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms"/>
	<rdf:li rdf:resource="http://food52.com/recipes/20687-birthday-lasagna"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/01/skillet-baked-ziti-recipe.html"/>
	<rdf:li rdf:resource="http://www.guardian.co.uk/lifeandstyle/2013/jan/25/tinned-tomato-recipes-fearnley-whittingstall"/>
	<rdf:li rdf:resource="http://food52.com/recipes/9118_simple_pasta_with_leeks_and_scallops"/>
	<rdf:li rdf:resource="http://www.deliaonline.com/recipes/galleries/one-pot-wonders/angel-hair-pasta-with-thai-spiced-prawns.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2012/06/sauced-aglio-e-olio-olive-oil-garlic-pasta-sauce.html"/>
	<rdf:li rdf:resource="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/v/veggie_lasagne_with_basil_four_cheese_sauce.html?source=sme_1003"/>
	<rdf:li rdf:resource="http://blog.fatfreevegan.com/2012/03/pasta-and-vegetables-with-white-sauce.html"/>
	<rdf:li rdf:resource="http://www.independent.co.uk/life-style/food-and-drink/recipes/mushroom-lasagna-2372870.html"/>
	<rdf:li rdf:resource="http://www.independent.co.uk/life-style/food-and-drink/recipes/fish-pasta-2371048.html"/>
	<rdf:li rdf:resource="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2666"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2011/12/mushroom-lasagna-recipe.html"/>
	<rdf:li rdf:resource="http://www.pauladeen.com/recipes/recipe_view/baked_spaghetti/"/>
	<rdf:li rdf:resource="http://www.pauladeen.com/recipes/recipe_view/shrimp_and_scallop_lasagna/"/>
      </rdf:Seq>
    </items>
  </channel><item rdf:about="http://www.quorn.co.uk/recipes/exclusive/sausage-pasta-bake/">
    <title>Sausage Pasta Bake Recipe - Quorn</title>
    <dc:date>2016-02-14T10:57:45+00:00</dc:date>
    <link>http://www.quorn.co.uk/recipes/exclusive/sausage-pasta-bake/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Quorn sausages are high in protein and low in saturated fat. And this pasta bake works brilliantly with any of our sausage flavours or Chicken Style Pieces. Serve it up with garlic bread and salad leaves for a hearty, family-friendly meal.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54247d5a8b40/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/15270-genius-pork-shoulder-ragu-a-k-a-the-instant-dinner-party">
    <title>Genius Pork Shoulder Ragu (a.k.a. The Instant Dinner Party)</title>
    <dc:date>2015-12-19T10:03:37+00:00</dc:date>
    <link>http://food52.com/blog/15270-genius-pork-shoulder-ragu-a-k-a-the-instant-dinner-party</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For me, and maybe for you, entertaining feels like a hurdle to be buckled down against—and I'm the Creative Director of a food and lifestyle company. Something is wrong here.

Maybe it's the swirl of unattainable scenes on Instagram and Pinterest, or the Genius Recipes moniker to live up to, or my ungenerous Brooklyn living space, but when did dinner parties get to be so scary? It doesn't have to be that way—right?

I believe it will one day come more easily—2016? Is that you?—but in the meantime, I rely on a sleeve full of cozy, disaster-proof recipes, and on people like Andy Ward and Jenny Rosenstrach to keep publishing blog posts like "Instant Dinner Party." Nothing could sound happier.

The recipe that makes a party—instantly—is their deliriously good, make-ahead pork shoulder ragu with pappardelle—the second most popular ever on their blog Dinner: A Love Story (only surpassed by Chicken Parm Meatballs, which went wild on Pinterest).

About the ragu, Jenny told me, "I think it was the only thing we cooked for dinner guests for, like, three years. Eventually not only for its logistical advantages but because it was so damn good!"

The logistical advantages are many: First, there's that "instant" claim—you can make the ragu completely ahead, even a day or two before, so that a dinner party could happen at any moment.

This ragu-making all happens in one pot. You don't even bother cutting the pork down into chunks, or taking it out of the pot after you brown it. Why would you? It's going to cook forever, till it falls to smithereens, anyway.

Once you brown the whole hunk and nudge some onions and garlic around it, the rest is a matter of tossing in whole ingredients—sprigs of thyme and oregano, a handful of fennel seeds, red wine, a can of tomatoes, and, importantly, hot sauce—then leaving it mostly in peace in your oven for 3 to 4 hours.

By the end, it will have braised into a soft, wobbly heap that shreds cleanly at the pull of a fork, sinking into the sauce. Whether you serve it that day or reheat it for a party tomorrow, "It will make the house smell amazing," Jenny said, "Which, in my opinion, counts for more than flower arrangements when having dinner guests." (I agree! I'll do this too!)

Time and a slow oven did the lion's share of the work to make a sauce that's rich and heady and perfectly spicy from a full tablespoon of hot sauce. Or perfectly spicy for adults, at least. "Best of all," Jenny told me. "If there are kids coming over, and they don't like the ragu, we can usually count on them liking the pasta with a little Parm—so it minimizes drama on that end, too." And whatever ragu is left behind is a boon: over polenta, in tacos, on sandwiches, or frozen and awaiting more dinners.

So this is actually the no-drama, great-smelling, cooks-itself, freezable, instant dinner party. That, I can do.]]></description>
<dc:subject>recipes pork pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:34963e0230ca/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/dec/12/leek-recipes-baked-pasta-stew-pie-yotam-ottolenghi">
    <title>Know your leeks: Yotam Ottolenghi’s leek recipes | Life and style | The Guardian</title>
    <dc:date>2015-12-12T09:12:49+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/dec/12/leek-recipes-baked-pasta-stew-pie-yotam-ottolenghi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Leeks are so commonplace and familiar that it’s all too easy to forget just how versatile they are]]></description>
<dc:subject>recipes pasta potatoes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:137faec62bb2/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:potatoes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese">
    <title>How to cook perfect macaroni cheese | Life and style | The Guardian</title>
    <dc:date>2015-11-25T09:15:58+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/06/how-to-cook-perfect-macaroni-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[With the autumn mists come thoughts of comfort food. What's your take on mac and cheese?]]></description>
<dc:subject>recipes cheese pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:909a7e29c316/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes">
    <title>Spaghetti alla carbonara</title>
    <dc:date>2015-08-29T08:12:57+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/s/spaghetti-alla-carbonara.html?stop_mobi=yes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe first appeared in Waitrose Kitchen magazine.]]></description>
<dc:subject>recipes pasta bacon cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c46f4363c550/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html">
    <title>Quick and Easy Homemade Ricotta Gnocchi | Serious Eats</title>
    <dc:date>2015-08-09T08:07:08+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/03/ricotta-gnocchi-homemade-food-lab-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I love gnocchi. At least, I love the gnocchi in my mind. Light, pillowy, flavor-packed, they're the perfect vessel for a good red sauce. The big problem? Potato gnocchi take a long time and are far from foolproof.

What if I told you that there was another gnocchi? A gnocchi that promises to be light, tender, and flavor-packed on your very first try? A gnocchi that you can have from the pantry to the table in under fifteen minutes? Imagine that! With this recipe and technique under your belt, you might never make potato gnocchi again (and you'll certainly be spoiled enough that no restaurant-made gnocchi will ever be good enough for you).]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1d534c8e0e5c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson">
    <title>The 20 best Italian recipes: part 4 | Life and style | The Guardian</title>
    <dc:date>2015-07-09T12:04:13+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jul/09/20-best-italian-recipes-part-4-ofm-panna-cotta-chocolate-cake-river-cafe-nigella-lawson</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I use a light touch to make these small Italian meatballs as otherwise they become too dense. I don’t use eggs and instead soak the bread in milk and add mustard, using this to combine the mixture. The sauce is slow cooked and improves with time. It is worth making a big batch of these, since polpettine go really well through pasta and in sandwiches, and you can store any extras in the freezer for a month or so.]]></description>
<dc:subject>recipes pasta beef pork meatballs</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:942d32dec1d5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatballs"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.bbc.co.uk/food/recipes/spaghettibolognese_89200">
    <title>BBC - Food - Recipes : Nigel's spaghetti bolognese</title>
    <dc:date>2015-06-30T13:12:03+00:00</dc:date>
    <link>http://www.bbc.co.uk/food/recipes/spaghettibolognese_89200</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Make a big batch of Nigel's classic bolognese recipe and stash half in the freezer for a quick supper]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:f0bb3e4693fa/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2015/jun/02/nigel-slater-squid-peppers-linguine-recipe">
    <title>Nigel Slater’s squid with peppers and linguine recipe | Life and style | The Guardian</title>
    <dc:date>2015-06-02T14:28:44+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2015/jun/02/nigel-slater-squid-peppers-linguine-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Seafood for an early summer’s evening]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cfd25e6db1ef/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html">
    <title>The Real Rules of Making Polenta (Hint: They're Not What Everyone Says) | Serious Eats</title>
    <dc:date>2015-05-16T08:45:05+00:00</dc:date>
    <link>http://www.seriouseats.com/2015/05/how-to-make-the-best-polenta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I can't help but laugh when I think of polenta, the Italian corn porridge. Everyone always repeats the same old rules for making it—make sure the liquid is boiling before adding the polenta, and then stir nonstop until it's done. And yet, of all the things worth knowing about how to cook great polenta, those might be two of the least important (and, frankly, partially incorrect) lessons. How can the wisdom around such a simple food get so universally bungled?]]></description>
<dc:subject>recipes polenta pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e699c011d34b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:polenta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html">
    <title>Polenta Lasagna With Mushroom Ragù (Polenta Pasticciata) | Serious Eats : Recipes</title>
    <dc:date>2015-05-08T16:29:18+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2015/05/polenta-lasagna-pasticiatta-casserole-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In Italian, a pasticcio is a mess. In the case of polenta pasticciata, it's a glorious, wonderful, rib-sticking mess, made by layering soft polenta with lasagna-like fillings, then baking it until browned on top. Here, we fill it with a rich mushroom ragù, then drizzle a cheesy Parmesan cream all over it.]]></description>
<dc:subject>recipes pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:c41c20062094/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/l/lamb-pastitsada.html?cq_ck=1421423340785&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-lambpastitsada">
    <title>Lamb pastitsada</title>
    <dc:date>2015-02-12T13:24:13+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/l/lamb-pastitsada.html?cq_ck=1421423340785&amp;amp;wtrint=1-Content-_-2-Inspiration-_-3-valentines_day-_-4--_-5-textlink-_-6-lambpastitsada</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This recipe was born during the Venetian occupation of Corfu and merges Italian and Greek flavours. It’s most commonly made with beef but we prefer the softness of slow-braised lamb. ]]></description>
<dc:subject>recipes lamb pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d02bd9a69eff/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:lamb"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/26564-classic-chicken-piccata">
    <title>Classic Chicken Piccata recipe on Food52.com</title>
    <dc:date>2015-02-06T09:27:04+00:00</dc:date>
    <link>http://food52.com/recipes/26564-classic-chicken-piccata</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[An easy dish to prepare, this chicken piccata still makes a presentation elegant enough for company.]]></description>
<dc:subject>recipes chicken pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9ed1aacec49a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chicken"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/31878-creamy-mushroom-pasta">
    <title>Creamy Mushroom Pasta recipe on Food52.com</title>
    <dc:date>2015-02-06T09:24:53+00:00</dc:date>
    <link>http://food52.com/recipes/31878-creamy-mushroom-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You just go for this kind of thing, you know? You just say, oh, a whole cup of heavy cream? And some butter? AND cheese? Yeah ok, I can do that, I can dig that, I can whip that up and inhale that and then dream about it later. No Regrets Pasta.]]></description>
<dc:subject>recipes mushrooms pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1536c8b66dc/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese">
    <title>Nigel Slater's Really Good Spaghetti Bolognese recipe on Food52.com</title>
    <dc:date>2015-01-07T18:12:05+00:00</dc:date>
    <link>http://food52.com/recipes/26984-nigel-slater-s-really-good-spaghetti-bolognese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A bolognese that works around your schedule -- and might even be better than Nonna's, thanks to a secret ingredient or four. Adapted slightly from The Kitchen Diaries (Gotham Books, 2006).]]></description>
<dc:subject>recipes beef pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:450cfc56ecd0/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese">
    <title>Martha Stewart's Macaroni and Cheese</title>
    <dc:date>2014-05-18T18:48:15+00:00</dc:date>
    <link>https://food52.com/blog/2599-martha-stewart-s-macaroni-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The key to perfectly creamy baked macaroni and cheese, courtesy of Martha Stewart.]]></description>
<dc:subject>recipes cheese pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a09e7908a94/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="https://food52.com/recipes/22090-craig-claiborne-s-pasta-con-asparagi">
    <title>Craig Claiborne's Pasta con Asparagi recipe on Food52.com</title>
    <dc:date>2014-04-21T18:53:59+00:00</dc:date>
    <link>https://food52.com/recipes/22090-craig-claiborne-s-pasta-con-asparagi</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A mashup of all the best pasta sauces -- tomato, asparagus, and carbonara -- with surprisingly harmonious results.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e30a76e7786a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/9438-linguine-with-sausage-and-broccoli">
    <title>Linguine with Sausage and Broccoli recipe on Food52.com</title>
    <dc:date>2014-02-21T20:36:49+00:00</dc:date>
    <link>http://food52.com/recipes/9438-linguine-with-sausage-and-broccoli</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The night before Christmas, my sister, Abs (who’d just had a baby a month earlier, mind you), insisted on whipping up a home cooked meal for the rest of the family. Forget the fact that she was planning to roast two ducks and a ham the next day! 

She said we were having pasta, vowing that she had a tried-and-true recipe that was even easier than going through the "hassle of picking something up." I was convinced she was just being a good hostess. But then I watched her prepare the pasta -- linguine and sweet Italian sausage enveloped in a savory, unctuous sauce of garlic, stock and white wine, finished with a little butter -- and was impressed not only by how deftly and speedily she pulled it all together, but by the flavor punch packed by this simple dish. 

A few weeks ago, I had a go at it myself, subbing in hot sausage for some of the sweet and adding a handful of fresh broccoli for color and crunch. My husband and I gobbled it up, and now I have my sister to thank for what's definitely earned a regular spot in our dinner rotation.]]></description>
<dc:subject>recipes sausages pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:12de7fd17593/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sausages"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/26761-broiled-polenta-cakes">
    <title>Broiled Polenta Cakes recipe on Food52.com</title>
    <dc:date>2014-02-21T20:33:19+00:00</dc:date>
    <link>http://food52.com/recipes/26761-broiled-polenta-cakes</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Crisp little nuggets made from leftover polenta.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:06d266f5965b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses">
    <title>Al Forno's Penne with Tomato, Cream &amp; Five Cheeses recipe on Food52.com</title>
    <dc:date>2014-01-22T20:32:51+00:00</dc:date>
    <link>http://food52.com/recipes/17078-al-forno-s-penne-with-tomato-cream-five-cheeses</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[You won't meet a speedier baked pasta, not one that's this good. The recipe as written is genius, but even more genius is the fact that the technique can be reapplied in countless ways. Al Forno is always cycling in seasonal variations: thinly sliced asparagus and lemon zest, radicchio and shiitake, pumpkin and pancetta (the last of which Merrill reverse engineered and posted on FOOD52 back in 2010 -- go save her recipe now to try next fall). You also don't need to go out and buy five different hunks of cheese. This technique can work with whatever forgotten ends you have lying in the cheese drawer.]]></description>
<dc:subject>recipes pasta vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:56f70ef8fe3c/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne">
    <title>How to cook perfect lasagne | Life and style | The Guardian</title>
    <dc:date>2014-01-17T17:47:17+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/wordofmouth/2011/nov/24/how-to-cook-perfect-lasagne</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ah, the homely lasagne: a dish which, if not exactly lost in translation has, in the grand British tradition, been considerably mangled. I was quite taken aback the first time I encountered the real thing – or a London delicatessen's version of the real thing, which arrived in our mouldy student dwelling courtesy of a parent visiting from the Big Smoke. As a pasta dish which contained neither tuna nor sweetcorn, it was bound to be a marvel, but there were other reasons for falling upon this manna from heaven – or, at least, Highgate.

Perfect: 68 Essential Recipes for Every Cook's Repertoire
by Felicity Cloake
 
Buy the book
Tell us what you think: Star-rate and review this book
The most striking thing about the new arrival was its proud and noble bearing – it stood up straight, rather than oozing saucily outwards across the plate like the stuff which came out of the college kitchen. In fact, Giorgio Locatelli describes lasagne in Made in Italy: Food and Stories as a "sturdy, quite dry pasta dish" which would come as news to fans of even the poshest of supermarket versions. "What I see is not lasagne," he scolds, "but a version of shepherd's pie, only made with pasta instead of potato." All credit to us for our inspired fusion cooking – sometimes a gloopy, cheese feast just hits the spot – but I sense that a perfect lasagne will need to be truer to the original spirit of the dish to really cut the mostarda.

While we're beating ourselves with the authenticity stick, even the name's misleading: strictly, lasagne refers to flat, thin sheets of pasta – the same ones used in what is correctly referred to as lasagne al forno – baked lasagne, which, in the UK at least, tends to mean lasagne alla bolognese, or lasagne with a meaty, tomatoey sauce. It's a bit like referring to steak and ale pie as simply "pie" – you've got a rough idea of what you're going to get, but the all-important specifics are missing. So, for the avoidance of doubt, this article refers to a baked dish of lasagne and bolognese sauce – those in search of the perfect sausage and garlic, or chicken tikka versions must continue their quest elsewhere. Sorry.]]></description>
<dc:subject>recipes pasta beef</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:22461c8e9404/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas">
    <title>Pasta e Ceci (Pasta with Chickpeas) recipe on Food52.com</title>
    <dc:date>2014-01-17T15:07:24+00:00</dc:date>
    <link>http://food52.com/recipes/25865-pasta-e-ceci-pasta-with-chickpeas</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[As with many of the best, home cooked favourites, there are many different ways to prepare pasta e ceci, tweaked to perfection over generations according to regional or family preferences. There are those who like it without (or with very little) tomato, those who like it stained vermillion with tomato – and of those there’s the option of fresh, concentrate, canned whole or pureed tomato. There are those that puree a portion of the chickpeas (whether it’s best a third, half or three-quarters) and those that leave this dish at its most elemental with whole chickpeas – alla romana. Then there’s the argument over whether to cook the pasta with the chickpeas, or separately, adding them once cooked, and finally, whether to use short or long pasta. So rather than a recipe, let’s say this is a suggestion of one way you could prepare this wonderful dish, as all the variations have their merits. 

This is a version that does not involve a soffritto (chopped carrot, celery and onion) but has just garlic, rosemary and a touch of chilli accompanying the chickpeas. Tomato – and quite a bit of it, probably a bit more than is “normal” – is added in the form of chopped canned tomatoes and about a third of the chickpeas were pureed. For me, when you have this pureed, soupy sauce that calls for eating with a spoon, short pasta is the way to go with pasta e ceci. 

If you like and you’re not intending on keeping this a vegetarian dish, you could also add some chopped, crisp pancetta or melt some anchovies together with the garlic. My husband cannot resist putting vongole, clams, with chickpeas. Somehow the earthy, silkiness of chickpeas with briny, sea-salty, chewy clams are a match made in heaven. Try it. 

I think it goes without saying that with any dish as simple as this one, the quality of your ingredients goes a long way – I cannot stress how important this is for the chickpeas and olive oil in this dish, especially. 

"Ditalini" (short, round tubes) are the classic short pasta for this dish, but you could also use "pasta mista" – mixed, broken up pieces of pasta – or "rombi", a lovely, frilly ribbon pasta, cut short into diamond-shapes, which is what I’ve used in the photos (those who prefer long, wide noodles to tubes or other short pasta will like these).]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cc3171ad984d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/6267-meatballs-emilia-romagna-with-pasta-sheets">
    <title>Meatballs Emilia-Romagna with Pasta Sheets recipe on Food52.com</title>
    <dc:date>2013-12-08T17:46:08+00:00</dc:date>
    <link>http://food52.com/recipes/6267-meatballs-emilia-romagna-with-pasta-sheets</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although I have never been, I have been fascinated with this region of Italy ever since I first tasted tagliatelle with a game ragu. I like the richness of the food and yet it never seems overly heavy and filling. I think it has to do with the restraint and balance of the rich and decadent foods they use. I chose to use ground short ribs for the base of the meatball for several reasons. One they stay moist because of the fat content, two I also caramelize the meatballs because that is one of the great things about short ribs is how rich they become after browning. I also grate the onion and garlic on a micro plane so it permeates the bread crumb and milk panade and then the entire meatball. If you make these meatballs hours ahead of time and put them in the fridge when you go to roll them they will seem like they are not going to bind together. As you work them in your hands the heat of your hands will soften the fat and the will come together nicely.]]></description>
<dc:subject>recipes meatloaf pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6c6b9f38b906/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatloaf"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/1957-turkey-tetrazzini">
    <title>Turkey Tetrazzini recipe on Food52.com</title>
    <dc:date>2013-11-29T18:40:11+00:00</dc:date>
    <link>http://food52.com/recipes/1957-turkey-tetrazzini</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When I was younger, this was quite arguably my favorite part of Thanksgiving – even though it didn’t occur until a day later! And though I know the addition of nutmeg isn’t original to my family, Lord bless whoever thought of that. I love the heavenly scent in the creamy sauce. These days I’m probably still just as much of a Pasta Pants as I ever was then, but try to make it a little lighter than the original – even if only slightly!]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:156418f0fc47/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html">
    <title>Pâtes aux Cêpes (Tagliatelle with Porcini Mushrooms and Crème Fraîche) | Serious Eats : Recipes</title>
    <dc:date>2013-11-21T11:50:48+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/03/pates-aux-cepes-tagliatelle-with-porcini-mushrooms-and-creme-fraiche-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[While the ingredients and preparation here may seem at first glance to be Italian in origin, the cuisines of Mediterranean France and Italy are one and the same. There is no more delicious or authentic vegetarian French dish, in my mind. I simply toss fresh tagliatelle—Provence's favorite pasta—with a sauce made from the water used to reconstitute dried porcini mushrooms, the porcinis themselves, and crème fraîche, studded with crisp-roasted button mushrooms, garlic, and thyme. The sauce is so flavorful that it immediately and visibly stains the tender ribbons of pasta as soon as you toss them together. Such a keeper.]]></description>
<dc:subject>recipes vegetarian mushrooms pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:03a2b44bdef6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/11/rigatoni-with-mushroom-ragu-fresh-mozzarella-truffle-recipe.html">
    <title>Rigatoni with Mushroom Ragu, Fresh Mozzarella, and Truffle | Serious Eats : Recipes</title>
    <dc:date>2013-11-21T11:50:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/11/rigatoni-with-mushroom-ragu-fresh-mozzarella-truffle-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A vegetarian meal that's great for dinner guests. Just toss some veggies—carrots, garlic, onion, and mushrooms—into the food processor and blitz to a rubble. Sauté in olive oil, then add store-bought tomato sauce and dried mushrooms. The sauce bubbles away while the pasta cooks. Toss the rigatoni with the sauce—the little pasta tunnels become stuffed with the vegetarian ragú. Then top with cold torn fresh mozzarella and a drizzle of truffle oil.]]></description>
<dc:subject>recipes vegetarian pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cea6a635324e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions">
    <title>Diane Kochilas' Pasta with Yogurt and Caramelized Onions recipe on Food52.com</title>
    <dc:date>2013-11-07T11:06:13+00:00</dc:date>
    <link>http://food52.com/recipes/24867-diane-kochilas-pasta-with-yogurt-and-caramelized-onions</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This secret just might change your life: you can, and should, dress pasta with Greek yogurt, especially if you also then top it with caramelized onions and grated pecorino.]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:02b806bbaa6e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html">
    <title>Sunday Dinner: No-Holds-Barred Lasagna Bolognese | Serious Eats : Recipes</title>
    <dc:date>2013-10-25T19:12:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/02/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Serious Eats Art Director Robyn Lee made the questionable decision to construct my Lasagna Bolognese on a weeknight. Why questionable? Because the sauce alone needs to simmer for three hours before you can even begin to construct or bake the damned thing. "We didn't eat until 1 a.m. so we were really hungry and it tasted good," she said.

Here's a promise: this stuff tastes really good even when it's not 1 a.m. and your last meal wasn't 12 hours ago.

I mean, how can it not? It all starts with ragú Bolognese, the king of meat sauces. My version uses ground lamb (for flavor), ground pork (for fat), and ground veal (for that luscious gelatin) in equal proportions along with a good amount of chicken livers (believe me, they're worth it, whether you're normally a liver-lover or not) and aromatics. It gets slowly simmered in a combination of milk, wine, and stock, before being finished with cream, herbs, and—here's the secret—fish sauce, which adds an incredibly rich, meaty depth to its flavor.

Ricotta isn't exactly a traditional ingredient in a lasagna Bolognese, and you can leave it out if you'd like, but I personally like to combine both ricotta and the more standard besciamella in my lasagna, just to make sure I've got all my bases covered.

The process is long, but it's not super involved. Aside from making the sauces, the rest comes down to a bit of construction and a lot of slow simmering and baking, which still leaves you plenty of time to find 7 hungry friends to help you polish it off.]]></description>
<dc:subject>recipes pasta beef pork cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6602f47612dd/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beef"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pork"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/8171-how-to-properly-sauce-pasta">
    <title>How to Choose Your Pasta Sauce</title>
    <dc:date>2013-10-16T14:56:02+00:00</dc:date>
    <link>http://food52.com/blog/8171-how-to-properly-sauce-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Chef Nick Anderer of Maialino in New York City tells us how to pick the right sauce for our pasta -- and shares a classic recipe.]]></description>
<dc:subject>recipes pasta cooking</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:21ccd7e5dc10/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cooking"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/8576-perfect-your-weeknight-pasta">
    <title>Cheap and Easy Pasta Recipes - Cooking on a Budget</title>
    <dc:date>2013-10-16T14:54:45+00:00</dc:date>
    <link>http://food52.com/blog/8576-perfect-your-weeknight-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Cooking on the cheap shouldn't mean minute rice and buttered pasta every night. With a little creativity and a little planning, you can make the most of a tight budget -- without sacrificing flavor or variety. ]]></description>
<dc:subject>recipes pasta cooking</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ae86ebe87e4e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cooking"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.theguardian.com/lifeandstyle/2013/sep/24/pappardelle-leek-gruyere-recipe">
    <title>Nigel Slater's pappardelle with leek recipe | Life and style | The Observer</title>
    <dc:date>2013-10-04T09:35:55+00:00</dc:date>
    <link>http://www.theguardian.com/lifeandstyle/2013/sep/24/pappardelle-leek-gruyere-recipe</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Ribbons of silky pasta merge marvellously with soft, salty leeks]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b1124ccaedf8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/01/30-minute-pasta-and-kidney-bean-soup-pasta-e-fagioli-recipe.html">
    <title>30-Minute Pasta and Kidney Bean Soup (Pasta e Fagioli) | Serious Eats : Recipes</title>
    <dc:date>2013-09-23T17:34:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/01/30-minute-pasta-and-kidney-bean-soup-pasta-e-fagioli-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[30-MINUTE PASTA AND KIDNEY BEAN SOUP (PASTA E FAGIOLI)]]></description>
<dc:subject>recipes pasta soup</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4a2bf382a85d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:soup"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.amateurgourmet.com/2013/08/baked-ziti.html">
    <title>Baked Ziti - Amateur Gourmet</title>
    <dc:date>2013-08-15T18:12:52+00:00</dc:date>
    <link>http://www.amateurgourmet.com/2013/08/baked-ziti.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[We all need a good baked ziti recipe, don’t we? Well here it is. I was looking for something like this to serve up for Episode #3 of The Clean Plate Club. Pasta being my favorite food, I wanted to serve pasta without having to be in the kitchen the whole time, boiling, straining, stirring, etc. Baked ziti is the perfect solution. You make your pasta earlier in the day, cook it al dente, toss it with a flavorful sauce (more on that in a sec) then layer it in a baking dish with lots and lots of cheese. Boom: you’re done. All you have to do is pop it in the oven.


I found this particular recipe on Food & Wine’s website. It’s a super smart recipe because it allows you to take shortcuts (gasp: jarred tomato sauce) but in a way that nobody will ever figure out. Let me walk you through it.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0b623ffb6c12/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms">
    <title>Nigella Lawson's Linguine with Lemon, Garlic, and Thyme Mushrooms</title>
    <dc:date>2013-08-14T17:48:58+00:00</dc:date>
    <link>http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[A no-cook, company-worthy sauce that fits right into our laziest pasta-dressing habits.]]></description>
<dc:subject>recipes pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54d45480f2a0/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/214-daddy-s-carbonara">
    <title>Daddy's Carbonara recipe from Food52</title>
    <dc:date>2013-06-14T14:22:50+00:00</dc:date>
    <link>http://food52.com/recipes/214-daddy-s-carbonara</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I refuse on principle to make pasta with butter (or powdered cheese) for my children. So I respond with this crowd-pleaser and artery-clogger. I prepared this version for my daughter's slumber party, and everyone loved it (even the vegetarian). Quick to prepare and easy to have on hand. Modify quantities and proportions as you will. Note use of complete packages below. I totally prefer American bacon to pancetta for its crispness in this dish.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:1f48ba57e149/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta">
    <title>The (Not Barefoot) Contessa's Fish Pasta recipe from Food52</title>
    <dc:date>2013-06-14T14:22:31+00:00</dc:date>
    <link>http://food52.com/recipes/264-the-not-barefoot-contessa-s-fish-pasta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The mother of one of our boys' friends in Rome turned out to be a contessa, a title that only matters if other people care (and they seem to). This is not a very fussy contessa and doesn't mind sleeping on our couch. She can also cook for an army. This is one of her dishes. Can be made with any flakey white fish. Snapper good but I find it best with fresh striped bass. Be very careful stirring the sauce: the fish should remain intact. The tomatoes should be fresh and cooked al crudo, till the juices are released but they are still a little raw. - Fisheri]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:61a6ac6c592d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs">
    <title>Cavatelli with Asiago Oat Crumbs recipe from Food52</title>
    <dc:date>2013-06-14T14:22:10+00:00</dc:date>
    <link>http://food52.com/recipes/21628-cavatelli-with-asiago-oat-crumbs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Sometimes great kitchen disasters lead to most surprising dishes. I have a wonderful recipe for cookies with flour, cheese and butter, and was trying to adapt it to work with oats. The first batch of cookies went nowhere. The cookies fell apart and literally turned into crumbs. Correction: they turned into the most delicious crumbs imaginable. I had a great deal of dough left, and plenty of room to experiment. And that is how a lovely pasta was born.]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:6b1984bf239b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese">
    <title>Baking Sheet Macaroni and Cheese recipe from Food52</title>
    <dc:date>2013-06-14T14:21:15+00:00</dc:date>
    <link>http://food52.com/recipes/2534-baking-sheet-macaroni-and-cheese</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've always thought macaroni and cheese's 20% crunch to 80% soft ratio was all wrong. The ratio should be more like 50:50. The soft part, delicious though it may be, wears you out. You need lots of crisp bits to stay interested in the dish. In an effort to realign macaroni and cheese, I brought together three concepts: a baked pasta technique from Cucina Simpatica, a potato gratin method from Jeffrey Steingarten, Vogue's food columnist, and a similar method used by Melissa Clark for kugel. In Cucina Simpatica, pasta is par-cooked, then combined with cream, cheese and other seasonings and baked at 500 degrees. The high temperature finishes the pasta quickly and toasts the tips on the top layer -- a memorable detail. Steingarten's gratin involves roasting thinly sliced potatoes and cream on a baking sheet so that the entire gratin is crisp and handsomely browned. And Melissa Clark spreads her kugel in a baking sheet achieving a predominantly crunchy texture. Back in the macaroni and cheese lab, I combined these three ideas by par-cooking the pasta, folding it together with a few cheeses, spreading it on a baking sheet, and finishing it in a 475-degree oven. The result was total success -- the muffin top of mac 'n cheese! Major world issue solved, at last. Here I've used Julia Moskin's recipe for Crusty Macaroni and Cheese and applied my cooking method to it.]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4f6f976618ad/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.justbento.com/handbook/recipe-collection-mains/soft-polenta-dinner-fried-polenta-cakes-bento">
    <title>Soft Polenta For Dinner, Fried Polenta Cakes for Bento | Just Bento</title>
    <dc:date>2013-05-07T09:42:28+00:00</dc:date>
    <link>http://www.justbento.com/handbook/recipe-collection-mains/soft-polenta-dinner-fried-polenta-cakes-bento</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Preconceptions can limit you more than you can imagine. I’d always thought that polenta needed to be piping hot to be really good, but it’s actually pretty good cold. Anything good cold, of course, can go into a bento box.

Firm polenta cakes, briefly fried until golden on the outside, are really nice as a carb in a bento. If you have some tomato sauce also it makes a very nice accompaniment. Below is my basic polenta recipe (I use some garlic in there to boost the flavor), but please use your own polenta recipe.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e27a0624cd9d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/blog/6463-cavatelli-with-asiago-oat-crumbs">
    <title>Cavatelli with Asiago Oat Crumbs</title>
    <dc:date>2013-04-26T06:15:22+00:00</dc:date>
    <link>http://food52.com/blog/6463-cavatelli-with-asiago-oat-crumbs</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[WHO: QueenSashy is a self-professed cooking addict from New York City. WHAT: A unique pasta with customizable spice and a process that's mostly hands-off. HOW: Endure chill and bake times for the cheesy oat crumbs, then boil some pasta, and eat! WHY WE LOVE IT: This is a cookie dough experiment gone wrong, and we couldn't be happier for the kitchen disaster. You'll swear the crumb mixture tastes familiar, and you'll agree -- a dough once destined for cookies is a revelation on pasta.]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:be9e0ce17049/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/pasta-with-snap-peas-garlic-lemon-zest-black-pepper-recipe.html">
    <title>Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan) | Serious Eats : Recipes</title>
    <dc:date>2013-04-17T11:21:26+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/pasta-with-snap-peas-garlic-lemon-zest-black-pepper-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The other day I was seriously strapped for time when it came to lunch. My dog Hambone had taken longer than expected to use the outdoor facilities (it's always longer than expected), I had a few dozen emails and Twitter queries that needed de-querifying, that episode of Breaking Bad was just a bit too interesting to stop watching after the 20 minutes I'd committed to watching it, and the apartment was just a touch too cold to get out of the shower right after rinsing. My wife was on her way to a meeting, and the window of opportunity before she resigned herself to going hungry for a few more hours until she got back was rapidly closing.

I needed lunch, and I needed it STAT.

My usual omnivorous go-to in those situations? Easy. Some simple cooked pasta with whatever vegetables we happen to have in the fridge, along with an easy emulsified butter sauce. The technique couldn't be simpler: blanch the vegetables, cook the pasta in the same pot, drain it, reserving some liquid, then mix it all back together, adding a knob of butter and a few big twists of black pepper. The magic happens when the butter emulsifies with the starch-laden cooking liquid and forms a sauce that clings to the pasta, delivering peppery bite and slick texture to each and every piece.

Now, I do like my butter as much as the next guy, but in all honesty, I'd pick olive oil over butter any day in terms of sheer flavor. Good olive oil, that is. Luckily, I happen to be somewhat of a collector and obsessive when it comes to good olive oil, so there's never any shortage in the López-Alt household.]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8b84aab5d33e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.sailusfood.com/2013/04/16/recipe-for-lasagna-italian-pasta/">
    <title>Recipe for Lasagna - How to make Lasagna - Italian Pasta Recipes » All Recipes Easy Pasta Recipes Lunch Box Recipes Indian Food Recipes | Andhra Recipes | Indian Dishes Recipes | Sailu's Kitchen</title>
    <dc:date>2013-04-17T11:19:03+00:00</dc:date>
    <link>http://www.sailusfood.com/2013/04/16/recipe-for-lasagna-italian-pasta/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Our family relishes Italian food especially Lasagna. Today, I am posting the recipe for lasagna using oven ready lasagna sheets (noodles), ricotta cheese, spiced minced meat, mozzarella and parmesan cheese. I prepare lasagna using oven ready lasagna sheets that my sister very lovingly brings me from the US along with a horde of hard-to-find ingredients (in India).]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:3ebfc9cea74f/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/skillet-shrimp-with-orzo-recipe.html">
    <title>Skillet Shrimp with Orzo, Feta and Asparagus | Serious Eats : Recipes</title>
    <dc:date>2013-04-10T10:26:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/skillet-shrimp-with-orzo-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have to admit that I probably ate two-thirds of this recipe by myself, then sat there for a few minutes trying to figure out if this orzo dish could reasonably feed four people or if I just completely outdid myself. (I'm going with the latter.) I think this recipe can feed four with appetizers or a side dish, as long as these four people have a moderate amount of self control.

This light, refreshing, simple dish combines some of my favorite ingredients: shrimp, feta and asparagus. (Anyone else love asparagus?) While I went with whole-wheat orzo, feel free to use regular orzo. Also, you can add grape tomatoes to make it a little saucier. Season the shrimp with dried oregano before cooking it to go with the Greek theme of this recipe.]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:0c49c8fefa59/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/04/baked-pasta-sausage-mushroom-mascarpone-recipe.html">
    <title>Baked Pasta With Sausage, Mushrooms and Mascarpone | Serious Eats : Recipes</title>
    <dc:date>2013-04-04T08:43:10+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/04/baked-pasta-sausage-mushroom-mascarpone-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Welcome to the new Everyday Italian on Serious Eats! I'm Deborah Mele, and I'm thrilled to have been asked to be a regular contributor here at Serious Eats. I created my Italian recipe blog Italian Food Forever twelve years ago after my family returned from living in Milan, Italy for almost a decade. It was during our years in Italy that I became extremely passionate about Italian cuisine and learned to keep "an Italian kitchen". I focus on casual, home-style Italian cooking, and I love teaching cooks at every level that superb Italian food needn't be time consuming or overly complex. The essence of Italian cooking is simplicity. Use the freshest seasonal ingredients possible, then use basic cooking techniques only to enhance the natural flavor of the food.

I am now fortunate enough to live in North America six months a year, and Umbria, Italy, the other six months where we run a vacation house for guests, Il Casale di Mele, I cater meals, and give Umbrian cooking classes in my farmhouse kitchen. Whether I am in North America, or Italy, I find it exceptionally easy to continue these basic principles of creating honest, full flavored Italian dishes with minimal effort simply by using good quality, seasonal ingredients.

I will be sharing my favorite Everyday Italian recipes with you twice a month, choosing recipes that I personally love and make in my own kitchen. Many recipes will be seasonal, others will be regional specialties, and some will simply be traditional Italian favorites, but my goal is to choose appetizing recipes that do not require hours in the kitchen and include easy to find ingredients. I hope you join me here with each installment of Everyday Italian and learn to love Italian cuisine as much as I do!

baked pasta is true Italian comfort food.

I've never met a bowl of pasta I didn't like. I love pasta of every shape and description, and enjoy the endless combinations of recipes you can create with different sauces and types of pasta. But for me, baked pasta is true Italian comfort food. Whether it is a dish of lasagna combining layers of tender sheets of homemade egg noodles and a rich meaty sauce, or a simple, easy to assemble casserole like this one, there isn't anything more pleasing to the palate than a bowl of rustic baked pasta.

Baked pasta is also a terrific idea for busy families or for entertaining as well, because you can get all the preparation completed ahead of time, and simply pop the dish into the oven just before dining. When making a baked pasta casserole dish such as this one, I always cook the pasta two to three minutes less than the recommended cooking time before assembling the ingredients for the oven as the pasta will continue to cook as it bakes, and you do not want mushy pasta.



You've probably seen mascarpone most commonly used in Tiramisu, but it works just as well in pasta sauces. It has an amazingly creamy texture that stays silky smooth when you heat it. Mascarpone is an Italian cheese quite similar to ricotta cheese. While ricotta is made by coagulating whey with acid and collecting the curds, mascarpone does the same with heavy cream in place of the whey, which creates a luscious, rich, creamy cheese.

Although not light in calories, a little mascarpone goes a long way in some of my savory dishes. It doesn't break down very easily in the cooking process, which makes it easy to create a creamy sauce without fear of greasiness or curdling.

This hearty dish, made with sausage and mushrooms bound with mascarpone and baked under a cheesy, crisp bread crumb crust is elegant enough for guests, but is so easy to prepare that it would also be a terrific option for a mid-week family meal. Add some crusty Italian bread and a mixed green salad and dinner is complete.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7301c6f3e582/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html">
    <title>Green Chile Chicken Macaroni and Cheese | Serious Eats : Recipes</title>
    <dc:date>2013-03-08T08:12:03+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/green-chilie-chicken-macaroni-and-cheese-chile-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Another week, another variation on macaroni and cheese. This time we head south of the border. Or at the very least, into the canned Mexican goods section of our supermarket for a few staple. First, we add a can of chopped green chilies to our basic creamy stovetop mac and cheese (if you want to get extra fancy, you can roast your own fresh chilies to stir in), followed by a cup of our salsa verde (you do keep some with you at all times, right?).

You can use store-bought rotisserie cihcken if you'd like, shredding the meat up before adding it to the pot, but it's better and only slightly more difficult to poach your own chicken. Heck, you can just do it in the very same pot you're about to cook your pasta in. Finally, swapping out some of the American or cheddar cheese with spicy pepper Jack brings the flavors full circle. Gooey, tangy, a little bit hot, this is perfect comfort food for getting over the remnants of that fiesta borrachada last night.]]></description>
<dc:subject>recipes pasta cheese chicken</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:493d59b77f4a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chicken"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/03/chicken-pasta-e-fagiole-with-smoked-paprika-recipe.html">
    <title>Chicken Pasta e Fagiole with Smoked Paprika | Serious Eats : Recipes</title>
    <dc:date>2013-03-08T08:11:33+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/chicken-pasta-e-fagiole-with-smoked-paprika-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've been eating the vegetarian version of this Italian dish for years. Pasta e fagioli simply means "pasta with beans." An old ex-boyfriend's mother turned me on to this simple, easy to make, and satisfying dish, as she made it for the family almost weekly. Kidney beans and canned tomatoes are simply flavored mostly with garlic and a bit of chili flakes (sometimes also onion, sometimes also oregano), and then cooked pasta shells are stirred in to finish the soup-like dish.

As much as I like the classic, I've gotten a little bored with it, so I took the core ingredients and added a little flair. To start, this wasn't going to be meatless anymore. I fried up cubes of tasty pancetta, tossed in onions and garlic, and then quick cooking ground chicken. (Why not beef? Aside from this being a chicken post, the combo of beef, tomatoes, and kidney beans is too similar to a standard quick chili.) In went the tomatoes, the beans, and some extra broth for cooking the pasta directly in the soup.

The flavor still needed a little something more, so I pulled out my favorite tomato sauce secret spice: smoked paprika. I always sprinkle some into my meatless sauces. Its meaty, umami flavor was exactly the touch, even if a fusion touch, that I was looking for.]]></description>
<dc:subject>recipes pasta beans</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a91b6a921864/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:beans"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/03/dinner-tonight-bucatini-shrimp-arugula-breadcrumbs-garlic-recipe.html">
    <title>Bucatini with Spicy Shrimp, Arugula, and Breadcrumbs | Serious Eats : Recipes</title>
    <dc:date>2013-03-05T08:36:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/03/dinner-tonight-bucatini-shrimp-arugula-breadcrumbs-garlic-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What's the line between a delightfully simple pasta dish and a boringly spare one? For some reason, my first impulse is to toss everything I've got in the pot and hope it becomes a dynamic dish, but that almost never works. All of my favorite pasta dishes tend to be straightforward—carbonara, all'amatriciana—where you pick out a few flavorful ingredients and let them do all the hard work. That's what I tried to do here.

One bite of this dish proves that there is a lot going on. At its base, this dish is about the interplay between sweet, plump shrimp and spicy red pepper flakes. The latter is cooked with sliced garlic until it perfumes the oil, so that every bite has its slight spark. Sure, the duo makes for a good start, but it's not quite enough to carry the whole dish. Add arugula for some bitterness and for some crunch, sprinkle in some bread crumbs, which are cooked gently until they turn golden brown and crispy.

Just to add that all up, the result is spicy, sweet, bitter, and salty—not bad for such a quick and easy meal.]]></description>
<dc:subject>recipes pasta seafood</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:01c82334e997/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.epicurious.com/recipes/food/views/Creamy-Pappardelle-with-Leeks-and-Bacon-51143620?mbid=rss_epinr">
    <title>Creamy Pappardelle with Leeks and Bacon Recipe at Epicurious.com</title>
    <dc:date>2013-03-04T17:02:44+00:00</dc:date>
    <link>http://www.epicurious.com/recipes/food/views/Creamy-Pappardelle-with-Leeks-and-Bacon-51143620?mbid=rss_epinr</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).]]></description>
<dc:subject>recipes pasta bacon</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:5a8a2be21041/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:bacon"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html">
    <title>Fully Loaded Pizza Macaroni and Cheese | Serious Eats : Recipes</title>
    <dc:date>2013-02-27T18:08:46+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/02/pizza-macaroni-and-cheese-recipe.html</link>
    <dc:creator>mlednor</dc:creator><dc:subject>recipes pizza pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7f1a2fb8b375/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew">
    <title>Cheesy fried Polenta Wedges with Spicy Eggplant Stew recipe from Food52</title>
    <dc:date>2013-02-10T12:00:33+00:00</dc:date>
    <link>http://food52.com/recipes/2012-cheesy-fried-polenta-wedges-with-spicy-eggplant-stew</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I once dated a guy who said he didn't eat vegetables. Being vegetarian it was a little hard for me to think of something to make him for a dinner date. I went with one of the heartiest dishes I could think of and he loved it! The combination of spice, cheese, veggies and carbs are perfect for chilly date nights :P Note: The polenta does need a few hours to cool so you can do this a few hours to a day before making the stew.]]></description>
<dc:subject>recipes pasta cheese vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:8de414cef4b8/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2014-buttery-breakfast-fried-polenta-slices">
    <title>Buttery Breakfast Fried Polenta Slices recipe from Food52</title>
    <dc:date>2013-02-10T11:59:59+00:00</dc:date>
    <link>http://food52.com/recipes/2014-buttery-breakfast-fried-polenta-slices</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[My mom made this simple breakfast all the time when I was a kid, and it was one of my favorites! The outside is crispy and buttery, and the inside is creamy and soft. Topped with warm maple syrup, these are better than pancakes any morning of the week!]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:34b075740a30/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto">
    <title>Parmesan Polenta Steaks with Tomato-Basil Salad and Crispy Prosciutto recipe from Food52</title>
    <dc:date>2013-02-10T11:59:34+00:00</dc:date>
    <link>http://food52.com/recipes/2028-parmesan-polenta-steaks-with-tomato-basil-salad-and-crispy-prosciutto</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is modeled after one I enjoyed during a leisurely three-hour lunch at 'inoteca in New York City: an elegant, beautifully fried polenta steak piled high with delicately shaved summer squash, fresh corn kernels, and julienned basil. Normally I’m not a huge fan of combining a piping hot protein straight out of the oven with a cold, raw topping. But the quality of the summer vegetables made them perfectly crunchy and vibrant, and they complimented the creamy, sharpness of the Parmesan polenta and the salty, smokiness of the crumbled speck on top. I've made the corn and squash optional here since they are out of season, and the salad is just as delicious with juicy tomatoes, mozzarella, and basil. ]]></description>
<dc:subject>recipes pasta cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e6eedbc01a9e/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce">
    <title>Polenta Chips with Gorgonzola Sauce recipe from Food52</title>
    <dc:date>2013-02-10T11:58:47+00:00</dc:date>
    <link>http://food52.com/recipes/2054-polenta-chips-with-gorgonzola-sauce</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This is a great finger food for a party. Use cooked hard polenta to make the chips, fry them until very crispy and serve with a Gorgonzola sauce. And just see them disappear!]]></description>
<dc:subject>recipes pasta vegetarian cheese</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:54b93ed4b74d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2068-three-cheese-baked-polenta">
    <title>Three Cheese Baked Polenta recipe from Food52</title>
    <dc:date>2013-02-10T11:57:19+00:00</dc:date>
    <link>http://food52.com/recipes/2068-three-cheese-baked-polenta</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The three cheeses in this baked polenta make it rich and decadent. It's a great way to use leftover polenta too, if there is such a thing.]]></description>
<dc:subject>recipes cheese pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:cfe536567757/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms">
    <title>Polenta with spicy meatballs and sautéed mushrooms recipe from Food52</title>
    <dc:date>2013-02-10T11:56:52+00:00</dc:date>
    <link>http://food52.com/recipes/2072-polenta-with-spicy-meatballs-and-sauteed-mushrooms</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Polenta and meatballs with tomato sauce are a favourite food for my grandchildren. When I cook this recipe I try to make a version for the adults and normally I add mushrooms, preferably a mixture of wild ones. When making meatballs I alwaysy make a big batch so I can freeze part of them. As I can make everything in advance, all I have to make is the polenta before the meal, so it's quick and easy. The meatballs can also be replaced by a Bolognese sauce.]]></description>
<dc:subject>recipes meatballs pasta mushrooms</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:2064dc99dfc4/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:meatballs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/20687-birthday-lasagna">
    <title>Birthday Lasagna recipe from Food52</title>
    <dc:date>2013-02-06T16:18:44+00:00</dc:date>
    <link>http://food52.com/recipes/20687-birthday-lasagna</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This meat lasagna doesn't have any ricotta -- instead, it employs a bechamel for creaminess. Use fresh pasta if you can find it!]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:ce73952c4885/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/01/skillet-baked-ziti-recipe.html">
    <title>Skillet Baked Ziti | Serious Eats : Recipes</title>
    <dc:date>2013-01-30T15:13:32+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/01/skillet-baked-ziti-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I have a confession to make. And it's a pretty major fat kid one. Baked ziti was one of my favorite late night go-to dishes in college (read: drunk food). Actually, it was baked ziti pasta pizza (let's say I was a little heftier back then). I loved picking off the pieces that had a crisp, golden crust and looked at it as two meals in one, both pasta and pizza (not really a good thing on a semi-frequent basis, I've come to realize).

This version is an ode to my favorite late-night meal with a slightly healthier twist. No pizza crust. The pasta tubes on the edge of the pan still get the crispiness but it's brightened with a sprinkling of fresh basil that adds a little green to the dish. I actually ended up using penne for this photograph because my grocery store ran out of ziti, but you can make it with either and it will do just as well.

Feel free to up the parmesan amount to a full cup if you want a creamier dish or even stir in some heavy cream or ricotta before putting it in the oven. Adding some sausage to the recipe could also be another delicious twist to try if you're feeling adventurous.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e725d7094d6a/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.guardian.co.uk/lifeandstyle/2013/jan/25/tinned-tomato-recipes-fearnley-whittingstall">
    <title>Can do: tinned tomato recipes | Hugh Fearnley-Whittingstall | Life and style | The Guardian</title>
    <dc:date>2013-01-26T09:25:07+00:00</dc:date>
    <link>http://www.guardian.co.uk/lifeandstyle/2013/jan/25/tinned-tomato-recipes-fearnley-whittingstall</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[They may not quite match a juicy ripe fresh tomato for flavour, but tinned tomatoes still taste the business, and they ain't half versatile]]></description>
<dc:subject>recipes rice pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9f9140e40fdb/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:rice"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://food52.com/recipes/9118_simple_pasta_with_leeks_and_scallops">
    <title>Simple Pasta with Leeks and Scallops recipe from Food52</title>
    <dc:date>2013-01-25T11:08:19+00:00</dc:date>
    <link>http://food52.com/recipes/9118_simple_pasta_with_leeks_and_scallops</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[It takes patience to caramelize anything, and I made the mistake of waiting until I was starving to start cooking this dish. It was torture smelling these leeks cooking down, but well worth the wait. This simple dish truly satisfies. The addition of lemon zest was inspired; I now can't imagine serving seared scallops any other way!]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:7d427c1edcec/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.deliaonline.com/recipes/galleries/one-pot-wonders/angel-hair-pasta-with-thai-spiced-prawns.html">
    <title>Angel-hair Pasta with Thai Spiced Prawns - One-pot wonders - Recipes - from Delia Online</title>
    <dc:date>2012-10-29T13:15:41+00:00</dc:date>
    <link>http://www.deliaonline.com/recipes/galleries/one-pot-wonders/angel-hair-pasta-with-thai-spiced-prawns.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Angel-hair pasta (capellini) is, as the name suggests, the very finest shreds of pasta, now available in larger supermarkets. Large prawns also come in packs, peeled with the tails intact: the very large varieties come in eight per pack, the smaller ones in 12 per pack. Either way you need one pack per person as a main course. 


The recipe is spicy, pungent and just the thing to make use of some previously prepared Thai Red Curry Paste.]]></description>
<dc:subject>recipes pasta curry</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:d1c2919f650d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:curry"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html">
    <title>La Laiterie's Herbed Mac and Cheese | Serious Eats : Recipes</title>
    <dc:date>2012-10-09T11:59:14+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/10/la-laiteries-herbed-mac-and-cheese.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In my mind, homemade mac and cheese is a baked affair, covered with a distinct layer of crunchy, cheesy breadcrumbs. Sure, you can make equally good saucy macs (and we will, later this week), but a recipe like Herbed Mac and Cheese is what I crave when the temperature dips below 60 degrees. Ellen Brown's adaptation of La Laiterie's casserole in her Mac & Cheese is classic mac and cheese at its best: rich and soothing, but with a deeper complexity from the woody herbs and funky brie. It's not exactly fast to make, but each step is simple and intuitive. As with all of the baked recipes in the book, this Herbed Mac can be assembled (minus the topping) up to a couple days in advance, so you won't need to schelp for hours right before dinner.

Why I picked this recipe: For my first mac and cheese, I wanted to stick with the basics: bechamel, cheese, pasta, and breadcrumbs. A little extra herbs never hurt, either.

What worked: Everything came together without a hitch.

What didn't: I'm nitpicking here, but I would have liked a little more sage and thyme (perhaps a teaspoon of each) and a little more breadcrumbs (next time I'd them up to a whole cup).

Suggested tweaks: This mac and cheese is practically a blank canvas for tweaking, but it'd be best to keep things simple. Changing the balance of cheese (more melty Gruyere and Brie would make the whole thing creamier) or stirring in smaller vegetables like peas would work well here.]]></description>
<dc:subject>recipes cheese pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:897805c96b1d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:cheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2012/06/sauced-aglio-e-olio-olive-oil-garlic-pasta-sauce.html">
    <title>Aglio e Olio (Garlic and Oil Sauce) | Serious Eats : Recipes</title>
    <dc:date>2012-06-27T14:02:53+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2012/06/sauced-aglio-e-olio-olive-oil-garlic-pasta-sauce.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[In the summer, I tend to be less likely to cook in the kitchen, thanks to the heat and my primary focus on grilling everything. The exception to this are quick, easy, and light dishes, and this aglio e olio hits all three of those requirements.

This rustic Italian sauce starts with just two ingredients—garlic and olive oil, as its name suggests. You can start the garlic out minced or sliced; I prefer the latter, as it ends with little crispy garlic discs that add a pleasing crunch to the pasta. The oil is heated until the garlic just starts to simmer, then lowered to let the garlic slowly cook and fully impart its flavor into the oil.

Once the garlic starts to brown, you're technically done, but a dash of red pepper flakes and salt add a nice heat and seasoning that elevate the sauce, in my opinion.

Toss this into a bowl of spaghetti and you have a meal that bursts with a bright and smooth garlic flavor that seems to fit any season. Best part is, the whole thing only takes about 15 minutes, leaving me more time to think about the most important part of summer—grilling.]]></description>
<dc:subject>recipes vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:e438f9293b46/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/v/veggie_lasagne_with_basil_four_cheese_sauce.html?source=sme_1003">
    <title>Veggie lasagne with basil &amp; four-cheese sauce</title>
    <dc:date>2012-04-18T06:33:57+00:00</dc:date>
    <link>http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/v/veggie_lasagne_with_basil_four_cheese_sauce.html?source=sme_1003</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[This dish is ideal for freezing. Wrap well and freeze at the end of step 3. Thaw and continue to cook from step 4.]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:782fc0288b08/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://blog.fatfreevegan.com/2012/03/pasta-and-vegetables-with-white-sauce.html">
    <title>Pasta and Vegetables with White Sauce | recipe from FatFree Vegan Kitchen</title>
    <dc:date>2012-03-22T17:02:41+00:00</dc:date>
    <link>http://blog.fatfreevegan.com/2012/03/pasta-and-vegetables-with-white-sauce.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Welcome to another installment of My Family’s Favorite Recipes!

If my daughter had her way, we’d eat pasta at every meal. Lasagna, mac and cheese, chili mac–she’s not picky, she’ll devour any of them. About once a week I give in to her demands, and the dish I most often make is this one, which she calls “That Pasta with All the Vegetables and White Sauce” because I’ve never come up with a catchy name for it. It’s perfect because it fulfills her desire for noodles and my need for vegetables. In fact, it contains twice as many vegetables as pasta, a good thing in my opinion.

E got lucky this week because I made it twice. Since it’s always been one of those “throw in a little this and a little that until it tastes good” dishes, I didn’t have exact ingredient amounts, so I had to play with the recipe a bit to get to where it would work without my giving you vague instructions like “If it looks too dry, add more milk” or “Keep adding garlic until you repel vampires.” There’s still a little of that, but if you follow the basic recipe, you should come out with pasta and vegetables that are coated in a light, flavorful sauce that tastes surprisingly rich for being so low in fat. It’s one of those “home-cooking” dishes that’s good enough to serve to company.

The recipe below uses a full pound of pasta and makes a lot; besides being hearty eaters, my family likes to have leftovers to fight over for the next day or two. If you’re cooking for one or two, you may want to make half a recipe, so I’ve made that easy for you by including a printer page for the 4-servings version of the recipe. And don’t miss the note on how to make this a Ridiculously Easy recipe, which, truth be told, is how I usually make it.]]></description>
<dc:subject>recipes pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:83fdf3fb5aa1/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/mushroom-lasagna-2372870.html">
    <title>Mushroom lasagna - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:35:08+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/mushroom-lasagna-2372870.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Although this dish takes a bit of work, the end result is well worth it. The mix of mushrooms provides a lovely depth of flavour and richness that more than makes up for the lack of meat.]]></description>
<dc:subject>recipes mushrooms vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b36022ee3e96/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.independent.co.uk/life-style/food-and-drink/recipes/fish-pasta-2371048.html">
    <title>Fish pasta - Recipes - Food &amp; Drink - The Independent</title>
    <dc:date>2012-02-19T13:31:56+00:00</dc:date>
    <link>http://www.independent.co.uk/life-style/food-and-drink/recipes/fish-pasta-2371048.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adding your favourite white fish and a liberal dose of chilli, parsley and garlic to spaghetti or whatever pasta you have in the cupboard will immediately transport you to the Amalfi Coast.]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:418989386731/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2666">
    <title>Simple Vegan Tofu Lasagna | WholeFoodsMarket.com</title>
    <dc:date>2012-01-27T07:40:47+00:00</dc:date>
    <link>http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2666</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[For the best presentation, choose a mix of red, yellow, green or orange bell peppers.]]></description>
<dc:subject>recipes tofu vegetarian pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:da7b145d4247/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2011/12/mushroom-lasagna-recipe.html">
    <title>Mushroom Lasagna | Serious Eats : Recipes</title>
    <dc:date>2011-12-20T11:18:51+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2011/12/mushroom-lasagna-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mushroom Lasagna]]></description>
<dc:subject>recipes mushrooms pasta vegetarian</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:bdd5d7798fde/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:mushrooms"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:vegetarian"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/baked_spaghetti/">
    <title>Baked Spaghetti — Pauladeen.com</title>
    <dc:date>2011-11-19T08:59:07+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/baked_spaghetti/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Baked Spaghetti.]]></description>
<dc:subject>recipes pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9fdae16a8e4b/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.pauladeen.com/recipes/recipe_view/shrimp_and_scallop_lasagna/">
    <title>Shrimp and Scallop Lasagna — Pauladeen.com</title>
    <dc:date>2011-11-19T08:47:49+00:00</dc:date>
    <link>http://www.pauladeen.com/recipes/recipe_view/shrimp_and_scallop_lasagna/</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Shrimp and Scallop Lasagna.]]></description>
<dc:subject>recipes seafood pasta</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:efae97857169/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:seafood"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
</rdf:Bag></taxo:topics>
</item>
</rdf:RDF>