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	<title>Worth The Whisk &#187; Sauces &amp; Dressings</title>
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	<link>http://worththewhisk.com</link>
	<description>The Best Life Ever -- Home Cooking and Global Travels</description>
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		<title>Saturday Salad with Creamy Avocado Dressing</title>
		<link>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/</link>
		<comments>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 16:15:29 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[artichoke hearts]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[radish]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/</guid>
		<description><![CDATA[Friday, we start “refrigerator management,” our ritual to unearth mismatched or unplanned-for things in the fridge and figure out meals to use them up. We don’t waste food, including leftovers. I grocery shop once a week, that’s it. One Saturday breakfast, I started plotting lunch (one TRUE mark of a “foodie” is we often start [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Seared Sea Scallops in Saffron Burre Blanc with Saut&#233;ed Spinach</title>
		<link>http://worththewhisk.com/2010/04/21/seared-sea-scallops-in-saffron-burre-blanc-with-sauted-spinach/</link>
		<comments>http://worththewhisk.com/2010/04/21/seared-sea-scallops-in-saffron-burre-blanc-with-sauted-spinach/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 17:09:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Fish & Seafood]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[burre blanc]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cooking class]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[scallops]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[sur la table]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/04/21/seared-sea-scallops-in-saffron-burre-blanc-with-sauted-spinach/</guid>
		<description><![CDATA[Christmas present to Larry: a cooking class at Sur La Table. He picked “Date Night Paris in April” with Chef Martin Gilligan at LA Farmer’s Market location. I’ll post more recipes soon – watch for them – but to begin, here is one of the easiest: Seared Sea Scallops in Saffron Burre Blanc on Sautéed [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/04/21/seared-sea-scallops-in-saffron-burre-blanc-with-sauted-spinach/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Crockpot Caramel Sauce Cooked in a Can</title>
		<link>http://worththewhisk.com/2010/03/15/crockpot-caramel-sauce-cooked-in-a-can/</link>
		<comments>http://worththewhisk.com/2010/03/15/crockpot-caramel-sauce-cooked-in-a-can/#comments</comments>
		<pubDate>Mon, 15 Mar 2010 18:20:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Crockpot]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[Ya Gotta Love It]]></category>
		<category><![CDATA[can]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[dulce de leche]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/03/15/crockpot-caramel-sauce-cooked-in-a-can/</guid>
		<description><![CDATA[My goal was to make dulce de leche, a South American sweet spread. Traditional recipes boil milk, sugar, vanilla bean for some time, then strain, lots of sticky work. People also boil or bake sealed cans of sweetened condensed milk immersed in water, bringing to mind the thought of potential explosions. Then I discovered blogger [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/03/15/crockpot-caramel-sauce-cooked-in-a-can/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Pork with Thai Green Curry Sauce</title>
		<link>http://worththewhisk.com/2010/02/01/pork-with-thai-green-curry-sauce/</link>
		<comments>http://worththewhisk.com/2010/02/01/pork-with-thai-green-curry-sauce/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 23:14:35 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Ham, Pork & Bacon]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/02/01/pork-with-thai-green-curry-sauce/</guid>
		<description><![CDATA[ Do you sometimes pick up a recipe from a fun experience, prepare it once, and then fuggedaboudit? Not this Pork with Thai Green Curry Sauce, which we’ve made several times since Larry and I attended a class by prolific cookbook author and culinary camp creator, Hugh Carpenter. ]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/02/01/pork-with-thai-green-curry-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Vietnamese Nuoc Cham Dipping Sauce</title>
		<link>http://worththewhisk.com/2009/10/26/vietnamese-nuoc-cham-dipping-sauce/</link>
		<comments>http://worththewhisk.com/2009/10/26/vietnamese-nuoc-cham-dipping-sauce/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 19:22:05 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Meatless]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[dipping]]></category>
		<category><![CDATA[quick]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2009/10/26/vietnamese-nuoc-cham-dipping-sauce/</guid>
		<description><![CDATA[How making fresh pumpkin puree got me to prepare Vietnamese Nuoc Cham Sauce is like six degrees of separation from Kevin Bacon. A) Can’t find Libby’s canned pumpkin.  B) Buy fresh pumpkins, roast and puree. C) Cook some sweet things with the puree, burn out, a good supply still in the freezer. D) Decide to [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/10/26/vietnamese-nuoc-cham-dipping-sauce/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Emperor&#8217;s Farmers Market Salad</title>
		<link>http://worththewhisk.com/2009/07/28/emperors-farmers-market-salad/</link>
		<comments>http://worththewhisk.com/2009/07/28/emperors-farmers-market-salad/#comments</comments>
		<pubDate>Tue, 28 Jul 2009 15:33:08 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Feed a Crowd]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[chinese]]></category>
		<category><![CDATA[cucumber]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[frugal]]></category>
		<category><![CDATA[garden]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/07/28/emperors-farmers-market-salad/</guid>
		<description><![CDATA[Entitled “Cucumber, Carrot and Tomato Salad,” the recipe served 130.  That’s a good sized “cooking for a crowd” recipe, but considered small at Project Angel Food.  This was my cooking task last week with fellow volunteer, Sarah.  Since it had great blogging/household dining potential, I wrote the full size recipe on a box sticker to [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/07/28/emperors-farmers-market-salad/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Best Shrimp Cocktail Sauce Ever</title>
		<link>http://worththewhisk.com/2009/07/23/best-shrimp-cocktail-sauce-ever/</link>
		<comments>http://worththewhisk.com/2009/07/23/best-shrimp-cocktail-sauce-ever/#comments</comments>
		<pubDate>Thu, 23 Jul 2009 11:36:05 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Appetizers, Dips & Small Bites]]></category>
		<category><![CDATA[Fish & Seafood]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[horseradish]]></category>
		<category><![CDATA[ketchup]]></category>
		<category><![CDATA[Martha Stewart shrimp cocktail sauce]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[seafood cocktail sauce]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[simple]]></category>
		<category><![CDATA[spicy]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/07/23/best-shrimp-cocktail-sauce-ever/</guid>
		<description><![CDATA[This post was first published during an LA summer heatwave: Using our oven or stove for any length of time is a mistake because our bedroom is upstairs and we get cranky about rising heat, debating the AC usage, window open, not open, ugh.  The GOOD news is, dinner is Shrimp Cocktail &#8211; a giant pile [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/07/23/best-shrimp-cocktail-sauce-ever/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Signature Salad Dressing</title>
		<link>http://worththewhisk.com/2009/05/01/signature-salad-dressing/</link>
		<comments>http://worththewhisk.com/2009/05/01/signature-salad-dressing/#comments</comments>
		<pubDate>Fri, 01 May 2009 15:28:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[frugal]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[oprah]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/04/30/signature-salad-dressing/</guid>
		<description><![CDATA[Not one of Oprah’s best recommendations.  From her show What Ya Cookin’, Nashville? back in 2003, I printed out a salad dressing recipe by a local home cook named Dee.  “This garlicky salad dressing will add pep to all kinds of leafy greens!”  Oprah raved!  Hack, hack, it coated my tongue with oil and garlic.  [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/05/01/signature-salad-dressing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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