<?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.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2014/09/easy-italian-amercian-red-sauce-recipe.html"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2013/05/hot-pepper-relish-recipe.html"/>
	<rdf:li rdf:resource="http://www.food52.com/blog/5156_torrisis_spicy_sauce_the_instant_holiday_gift"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/ac6a5aa24fcabe62c2d8"/>
	<rdf:li rdf:resource="http://notes.pinboard.in/u:mlednor/f9e0ca2ee6be2e6ba879"/>
	<rdf:li rdf:resource="http://www.seriouseats.com/recipes/2010/04/homemade-scriracha-sauce-recipe.html"/>
	<rdf:li rdf:resource="http://www.italianchef.com/marinara.html"/>
	<rdf:li rdf:resource="http://www.wisebread.com/8-swanky-sauces-to-glamorize-dinner"/>
      </rdf:Seq>
    </items>
  </channel><item rdf:about="http://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html">
    <title>The Best Slow-Cooked Tomato Sauce | Serious Eats : Recipes</title>
    <dc:date>2014-09-23T14:48:11+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[I've been hitting the sauce hard recently.

I'm talking red sauce here. You might know it as gravy. The Italian-American staple that launched a thousand restaurants. While its origins are undoubtedly in Italy, the slow-cooked tomato sauce served in the red-checked tablecloth restaurants up and down the East Coast (not to mention the homes in New Jersey) is as American as it gets.

This isn't a light and fresh pomodoro sauce. It's not the kind of sauce you throw together for a weeknight meal. It's not the sauce you heat up from a jar, and it's certainly not the marinara sauce that you apply sparingly to perfectly al dente spaghetti.

This is red sauce. The slow-cooked, rib-sticking Italian-American stew designed to fill you up with equal parts flavor and pride. It's the kind of sauce for which you open up the windows while you're cooking just to make sure that everyone else in the neighborhood knows what you're up to. It's the kind of sauce kids defend the honor of in grade school.* It's the kind of sauce you want your meatballs swimming in, your chicken parm bathed in, and the sauce that you want not just tossed with your spaghetti, but spooned on top in quantities that'd make a true Italian cry out in distress.

*"My mom cooks her sauce for 5 hours." "Yeah? Well my mom cooks hers for 6 hours." "Well MY mom cooker hers for 7 hours, and she crushes the garlic with her bare hands!"

This is the kind of sauce that restaurants in Little Italy rested their reputations on—back when Little Italy restaurants had actual reputations to maintain. We're talking all day sauce here. The kind of sauce that starts with the simplest ingredients—some canned tomatoes, a few aromatics, some olive oil, and maybe some basil—and alchemically transforms them into something so good that families can be built around it.

The kind of sauce that tastes like it took all day to make, because it really took all day to make.

And one thing's for damn sure: if I'm going to take all day to make something (or more importantly, try and convince you to do so), then it had better be worth every second of my time and then some.

After dozens of tests, I'm willing to do what those Little Italy restaurants of yore once did: stake my reputation on it. This is the second best red sauce you've ever tasted.*

*There's no way I'm going to compete with grandma here.]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:55525a0e4897/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2014/09/easy-italian-amercian-red-sauce-recipe.html">
    <title>Quick and Easy Italian-Amercian Red Sauce in 40 Minutes or Less | Serious Eats : Recipes</title>
    <dc:date>2014-09-23T14:47:23+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2014/09/easy-italian-amercian-red-sauce-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA["I'm using every available burner plus a portable burner plus my oven is full," Kenji messaged me last week about the testing for his multi-hour red sauce recipe—a sauce that is decidedly worth waiting for. But sometimes we just don't have the time to wait. Sometimes, we need some tasty sauce, and we need it in under an hour.

So while he was slowly reducing, patiently stirring, and painstakingly perfecting his when-you-have-the-time-to-make-the-best red sauce, I was working on a complement to that: this easy version that you can whip up on a weeknight and still get dinner on the table well before it's time to put the kids (or just your tired old self) to bed. Even with its relatively quick cooking time, this sauce aims to hit all those classic Italian-American red-sauce notes. The main flavor difference between a long-cooked tomato sauce (like Italian-American red sauce) and a quicker sauce (like an Italian pomodoro sauce) is that long cooking develops sweeter, caramelized notes, along with a more concentrated tomato flavor.

So the key to a quick-cooking sauce that tastes long-cooked is to up those factors. The sauce I arrived at tastes long-cooked and rich, thanks to the addition of some tomato paste (which we carefully fry in olive oil, further adding some caramelized notes), with plenty of garlic cooked to a sweet golden brown, a whisper of red-pepper-flake heat, and the woodsy aroma of dried oregano. Smelling it reminds me of the Italian grandmother I never had.]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:9089e3df8b3f/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2013/05/hot-pepper-relish-recipe.html">
    <title>Hot Pepper Relish | Serious Eats : Recipes</title>
    <dc:date>2013-05-30T12:34:00+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2013/05/hot-pepper-relish-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[When trying out new relish recipes to top grilled dogs this summer, I may have awarded a tricolor sweet pepper relish the distinction of being my favorite, but this hot pepper relish was a very close second.

I'm a sucker for anything spicy, and the mix of green and red hot peppers here—I used jalapeños and cherry peppers—made it instantly attractive. The peppers are finely chopped in a food processor with some onion, then salted and strained of excess water. Finally, the mix is simmered in vinegar and sugar, giving it its relish tang.

I had removed the seeds from my peppers, so I ended up with a fruity, sweet heat that would be pretty universally pleasing. If making it again, I'd leave the seeds in to give it a fiery intensity, placating my need for something spicy and giving new meaning to the "hot" in hot dog.]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:4a538db15ecd/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.food52.com/blog/5156_torrisis_spicy_sauce_the_instant_holiday_gift">
    <title>Torrisi's Spicy Sauce (The Instant Holiday Gift)</title>
    <dc:date>2012-12-21T19:04:52+00:00</dc:date>
    <link>http://www.food52.com/blog/5156_torrisis_spicy_sauce_the_instant_holiday_gift</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[The Instant Holiday Gift -- a DIY hot sauce you can make from the bottles and cans in your pantry, with just one step.]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:66aa7b2559c1/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/ac6a5aa24fcabe62c2d8">
    <title>Roasted Tomato Pasta Sauce</title>
    <dc:date>2010-10-09T17:13:25+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/ac6a5aa24fcabe62c2d8</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[But last night, I realized what I did have: makings of a roasted tomato pasta sauce. I took that last torpedo onion and sliced it thin, tossed that with some olive oil, then halved the tomatoes equato...]]></description>
<dc:subject>recipes pasta sauces</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:55104c287f7c/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://notes.pinboard.in/u:mlednor/f9e0ca2ee6be2e6ba879">
    <title>Mexican Tomato Sauce</title>
    <dc:date>2010-10-01T07:11:08+00:00</dc:date>
    <link>http://notes.pinboard.in/u:mlednor/f9e0ca2ee6be2e6ba879</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Mexican Tomato Sauce]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://notes.pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:92b12a775ba0/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.seriouseats.com/recipes/2010/04/homemade-scriracha-sauce-recipe.html">
    <title>DIY Sriracha | Serious Eats : Recipes</title>
    <dc:date>2010-04-08T12:57:31+00:00</dc:date>
    <link>http://www.seriouseats.com/recipes/2010/04/homemade-scriracha-sauce-recipe.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Adapted from recipes in Southest Asian Flavors by Robert Danhi via Viet World Kitchen]]></description>
<dc:subject>recipes sauces chilli</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:b6bb4a2901d3/</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:sauces"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:chilli"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.italianchef.com/marinara.html">
    <title>Marinara Sauce Recipe - The Italian Chef</title>
    <dc:date>2010-03-02T20:46:05+00:00</dc:date>
    <link>http://www.italianchef.com/marinara.html</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea. It is very important to master making a good marinara sauce. Not only is it delicious on it's own over pasta, but as you will see by browsing this site it is a good starting point for many other recipes.]]></description>
<dc:subject>sauces pasta pizza recipes</dc:subject>
<dc:source>https://pinboard.in/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:eeaff2c17649/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:sauces"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:mlednor/t:recipes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.wisebread.com/8-swanky-sauces-to-glamorize-dinner">
    <title>8 Swanky Sauces to Glamorize Dinner | Wise Bread</title>
    <dc:date>2010-01-08T12:31:55+00:00</dc:date>
    <link>http://www.wisebread.com/8-swanky-sauces-to-glamorize-dinner</link>
    <dc:creator>mlednor</dc:creator><description><![CDATA[What I love about a great sauce is that it can transform an inexpensive dinner into something that looks and tastes pretty glamorous. think a lot of home cooks shy away from them, thinking that (1) they are hard to make or (2) are too expensive. My first money-saving trick is to use a sauce intended for one recipe on a cheaper cut of meat, poultry, or fish. My second trick is that I often cut the recipe in half. You don’t need a lot of sauce — just a couple of tablespoons, to enhance flavor. Here are some of my favorites sauce receipes.]]></description>
<dc:subject>recipes sauces</dc:subject>
<dc:source>https://instapaper.com/</dc:source>
<dc:identifier>https://pinboard.in/u:mlednor/b:a73e90d8cd4a/</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:sauces"/>
</rdf:Bag></taxo:topics>
</item>
</rdf:RDF>