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		<title>Food &amp; Wine: Recipes</title>
		<link>http://www.foodandwine.com/recipes/</link>
		<description>Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining</description>
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		<copyright>Copyright 2008 American Express Publishing</copyright>
		<lastBuildDate>Sat, 30 Aug 2008 01:13:10 EST</lastBuildDate>
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			<title>Food &amp; Wine: Recipes</title>
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			<link>http://www.foodandwine.com/recipes/</link>
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				<title>Tomato and Summer Bean Salad</title>
				<description><![CDATA[This simple salad relies on the ripest, sweetest tomatoes . In a medium bowl, steep the garlic in the olive oil for 10 minutes. Meanwhile, in a small saucepan of boiling salted water, cook the green beans until just tender, about 3 minutes. Using a slotted spoon, transfer the beans to a work surface and let cool, then cut into 1-inch lengths. Add the cranberry beans to the boiling water and simmer over moderate heat until tender, about 12 minutes; drain. Add the hot cranberry beans and the &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/september-2008-tomato-and-summer-bean-salad</link>
				<pubDate>Fri, 29 Aug 2008 10:17:37 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/september-2008-tomato-and-summer-bean-salad</guid>
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				<title>Fresh Shell Bean Stew</title>
				<description><![CDATA[This poblano chile-inflected stew is perfect as a light lunch with plenty of crusty bread or served with grilled steak . In a medium saucepan, cover the cranberry beans with 1 inch of water. Add the bacon and onion and bring to a boil. Simmer over low heat until the beans are tender, about 15 minutes. Discard the bacon and onion and transfer the beans and their cooking liquid to a bowl. In the same saucepan, heat the olive oil. Add the leek, garlic and poblano and cook over low heat, stirring &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/september-2008-fresh-shell-bean-stew</link>
				<pubDate>Fri, 29 Aug 2008 10:07:24 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/september-2008-fresh-shell-bean-stew</guid>
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				<title>Three-Bean Dal</title>
				<description><![CDATA[Chef Way Whole black lentils, split Bengal gram (split dried chickpeas) and red kidney beans all need to soak overnight for this soothing, creamy bean dish. Easy Way Quick-cooking split yellow peas and canned beans make this recipe fast but still totally satisfying. More Easy Indian Recipes In a medium saucepan, bring 6 cups of water to a boil. Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes. Drain well. Meanwhile, in a large, &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/three-bean-dal</link>
				<pubDate>Fri, 22 Aug 2008 17:01:15 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/three-bean-dal</guid>
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				<title>Lemon-Cashew Rice</title>
				<description><![CDATA[Chef Way This fluffy, nutty rice dish includes split Bengal gram (split chickpeas), black lentils, curry leaves and asafoetida (a garlicky-like spice). Easy Way Use canned chickpeas in place of the split Bengal gram , and swap onion, garlic and bay leaves for the curry leaves and asafoetida . More Easy Indian Recipes Bring a large saucepan of water to a boil. Add the rice and a generous pinch of salt and boil until barely al dente, about 15 minutes. Drain, shaking out the excess water. &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/lemon-cashew-rice</link>
				<pubDate>Fri, 22 Aug 2008 16:55:28 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/lemon-cashew-rice</guid>
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				<title>Farro with Pancetta</title>
				<description><![CDATA[Farro , a nutty Italian wheat grain, is delicious mixed simply with pancetta and fragrant porcini mushrooms . But Peter Pastan pushes it over the top by drenching it in a few ladlefuls of braising liquid from his beef flatiron recipe . In a small, heatproof bowl, soak the porcini in the hot water until softened, about 15 minutes. Lift the mushrooms out of the soaking liquid and coarsely chop them. Reserve the soaking liquid. In a large saucepan, heat 3 tablespoons of the olive oil. Add the &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/farro-with-pancetta</link>
				<pubDate>Fri, 22 Aug 2008 16:37:51 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/farro-with-pancetta</guid>
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				<title>Sweet Red Wine Ice Cream</title>
				<description><![CDATA[Italy&#8217;s white dessert wines like vin santo may be better known, but its red dessert wines like Moscato Rosa and Sagrantino Passito offer intriguing berry flavors that make them worth seeking out&#8212;to drink on their own or as a sweetener for ice cream . In a heatproof bowl, mix the egg yolks. In a saucepan, combine the cream, milk and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks; &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/sweet-red-wine-ice-cream</link>
				<pubDate>Thu, 21 Aug 2008 17:14:02 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/sweet-red-wine-ice-cream</guid>
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				<title>Fig-and-Raspberry Tart with Chestnut Honey</title>
				<description><![CDATA[A Tuscan classic, chestnut honey or miele di castagno has an unusually potent, savory flavor that gives this fall fruit tart a spicy kick. The bay leaves and rosemary sprigs on top perfume the tart beautifully (they are not meant to be eaten). A man of few superstitions, Peter Pastan always uses 11 bay leaves and 13 rosemary sprigs because odd numbers are lucky. More Ideas for Figs &#187; Prepare the Dough: In a food processor, combine the flour with the sugar, salt and lemon zest and pulse &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/fig-and-raspberry-tart-with-chestnut-honey</link>
				<pubDate>Thu, 21 Aug 2008 17:09:18 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/fig-and-raspberry-tart-with-chestnut-honey</guid>
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				<title>Spiced Fall Fruit Jam with Hazelnuts and Red Wine</title>
				<description><![CDATA[A Piedmontese specialty that&#8217;s served with a cheese like Castelmagno, this robust compote, known as c&#244;gn&#224; in Italian, is also terrific with a pan-seared pork chop or on a turkey sandwich . Plus: 15 Simple Condiments In a large, nonreactive saucepan, combine the red wine must with the figs, pears, apples, quince, sugar, orange zest, bay leaf and cinnamon stick. Bring to a boil over moderately high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer the &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/spiced-fall-fruit-jam-with-hazelnuts-and-red-wine</link>
				<pubDate>Thu, 21 Aug 2008 17:06:56 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/spiced-fall-fruit-jam-with-hazelnuts-and-red-wine</guid>
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				<title>Artichokes Stuffed with Anchovies, Garlic and Mint</title>
				<description><![CDATA[For his take on a classic Roman dish, Peter Pastan stuffs artichokes with a punchy mix of anchovies, garlic and mint, then braises them so the flavors of the filling infuse the rich pan juices. To season the artichokes while keeping them from browning before cooking, Pastan rubs them with a salted lemon half, a technique he learned from Cagla Onal, a Turkish woman who worked for him at Obelisk. Healthy Vegetable Recipes In a bowl, combine the anchovies, garlic, parsley, mint and 5 &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/artichokes-stuffed-with-anchovies-garlic-and-mint</link>
				<pubDate>Thu, 21 Aug 2008 17:04:13 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/artichokes-stuffed-with-anchovies-garlic-and-mint</guid>
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				<title>Red Wine&#8211;Braised Beef</title>
				<description><![CDATA[Peter Pastan loves the beef flatiron (or top blade) steak from the shoulder because it stays tender and flavorful after long braising, unlike the brisket or round roast, which can get stringy. At the Piedrasassi harvest dinner , he marinated the meat in just-picked and crushed Syrah grapes; in this recipe, table grapes work just as well. Make the Marinade: In a large, shallow glass or ceramic dish, combine the grapes, garlic cloves, parsley, bay leaves, rosemary, olive oil, salt and chile. &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/red-wine-braised-beef</link>
				<pubDate>Thu, 21 Aug 2008 16:57:55 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/red-wine-braised-beef</guid>
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