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><channel><title>LunaCafe &#187; Pasta | Rice | Grains</title> <atom:link href="http://thelunacafe.com/category/recipes/pasta-rice-grains/feed/" rel="self" type="application/rss+xml" /><link>http://thelunacafe.com</link> <description>... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley</description> <lastBuildDate>Thu, 09 Feb 2012 02:12:16 +0000</lastBuildDate> <language>en</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item><title>The Inestimable Vegetable Rice Tian</title><link>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/</link> <comments>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/#comments</comments> <pubDate>Mon, 24 Oct 2011 02:45:29 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Casseroles]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Side Dishes]]></category> <category><![CDATA[Vegetables]]></category> <category><![CDATA[bechamel sauce]]></category> <category><![CDATA[French]]></category> <category><![CDATA[main course]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[rice casserole]]></category> <category><![CDATA[side dish]]></category> <category><![CDATA[tian]]></category> <category><![CDATA[vegetable casserole]]></category> <category><![CDATA[vegetarian]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=13362</guid> <description><![CDATA[A "tian" refers to a large number of French layered vegetable dishes, some of which include rice and a binder of some sort (as typified by Julia Child’s Tian de Courgettes au Riz, featured in Mastering the Art of French Cooking, Volume 2).I enjoy both styles but admit a particular fondness for the rich creaminess of the latter. It’s simple home cooking at its delicious best, and it lends itself to endless seasonal variation.]]></description> <wfw:commentRss>http://thelunacafe.com/the-inestimable-vegetable-rice-tian/feed/</wfw:commentRss> <slash:comments>0</slash:comments> </item> <item><title>Risotto of Sweet Corn with Corn Coulis, Zucchini, Chevre &amp; Green Chile Oil</title><link>http://thelunacafe.com/risotto-of-sweet-corn-with-corn-coulis-zucchini-chevre-green-chile-oil/</link> <comments>http://thelunacafe.com/risotto-of-sweet-corn-with-corn-coulis-zucchini-chevre-green-chile-oil/#comments</comments> <pubDate>Fri, 02 Sep 2011 02:53:25 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Summer Sizzle]]></category> <category><![CDATA[Corn Coulis]]></category> <category><![CDATA[Green Corn Chile]]></category> <category><![CDATA[recipe]]></category> <category><![CDATA[risotto]]></category> <category><![CDATA[tips and tricks]]></category> <category><![CDATA[vegetarian]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=12930</guid> <description><![CDATA[If there is an easier, quicker, more elegant, more economical, more versatile, more satisfying dish in the world than risotto, I can’t think of what it might be.As long as you keep a premium-quality risotto rice on hand, you will almost certainly have something in the frig to complete the dish. That something can be any thoughtful combination of fresh or cooked vegetables, meats, seafood, fresh herbs, and cheese.
]]></description> <wfw:commentRss>http://thelunacafe.com/risotto-of-sweet-corn-with-corn-coulis-zucchini-chevre-green-chile-oil/feed/</wfw:commentRss> <slash:comments>12</slash:comments> </item> <item><title>Strozzapreti with Spicy Italian Sausage, Broccolini &amp; Garlic Crema</title><link>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/</link> <comments>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/#comments</comments> <pubDate>Sat, 12 Mar 2011 07:28:18 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[broccolini]]></category> <category><![CDATA[Italian sausage]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[strozzapreti]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11773</guid> <description><![CDATA[I know the first day of spring is just around the corner and Daylight Saving Time launches in the Pacific Northwest next week, but it’s still hanging in the low 40’s most days, so until the sun actually returns, creamy, rich pasta dishes are still keeping me warm.And for whatever reason, I have a mad crush on strozzapreti (stroh-tzuh-PRAY-tee) lately, and it’s getting star billing in the OtherWorldly Kitchen. I even found this cool post at Y Len Ate that shows one way to shape fresh strozzapreti (twisted). And then another cool post at Eat with a Spoon that shows a very different shaping method (wrapped over a skewer). Both look wonderful.]]></description> <wfw:commentRss>http://thelunacafe.com/strozzapreti-with-spicy-italian-sausage-broccolini-garlic-crema/feed/</wfw:commentRss> <slash:comments>10</slash:comments> </item> <item><title>Pasta Carbonara Perfecta Mundo</title><link>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/</link> <comments>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/#comments</comments> <pubDate>Sun, 06 Mar 2011 08:04:55 +0000</pubDate> <dc:creator>Susan S. Bradley</dc:creator> <category><![CDATA[All Season]]></category> <category><![CDATA[Pasta | Rice | Grains]]></category> <category><![CDATA[Spring Fever]]></category> <category><![CDATA[carbonara sauce]]></category> <category><![CDATA[pasta]]></category> <category><![CDATA[pasta carbonara]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Tips & Tricks]]></category><guid
isPermaLink="false">http://thelunacafe.com/?p=11727</guid> <description><![CDATA[I can still remember my first dreamy mouthful of Spaghetti Carbonara. It was later in life, because my family knew jack squat about pasta. Meat sauce (made with the help of a seasoning packet) heaped over spaghetti was the only pasta dish I ever ate as a kid, and it was a very occasional treat. And later, when I began to cook professionally, I gravitated toward the French country classics. It took me a while to make my way to Cucina Italia.]]></description> <wfw:commentRss>http://thelunacafe.com/pasta-carbonara-perfecta-mundo/feed/</wfw:commentRss> <slash:comments>13</slash:comments> </item> </channel> </rss>
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