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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>
		<language>en-us</language>
		<copyright>Copyright 2010 American Express Publishing</copyright>
		<lastBuildDate>Tue, 09 Feb 2010 17:07:09 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>Brown Rice Pilaf with Dates and Roasted Almonds</title>
				<description><![CDATA[&#160; Tips from the F&#38;W Test Kitchen &#160; More Excellent Rice Dishes In a large saucepan, melt the butter in the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the broth and a pinch of salt and bring to a boil. Cover and simmer over very low heat until the broth is absorbed and the rice is al dente, 45 to 50 minutes. Remove from the heat and let the rice stand, covered, for 10 &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/brown-rice-pilaf-with-dates-and-roasted-almonds</link>
				<pubDate>Fri, 05 Feb 2010 11:48:01 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/brown-rice-pilaf-with-dates-and-roasted-almonds</guid>
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				<title>Brown Rice Pilaf with Roasted Peppers</title>
				<description><![CDATA[&#160; Tips from the F&#38;W Test Kitchen &#160; More Excellent Rice Dishes In a large saucepan, melt the butter in the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the broth and a pinch of salt and bring to a boil. Cover and simmer over very low heat until the broth is absorbed and the rice is al dente, 45 to 50 minutes. Remove from the heat and let the rice stand, covered, for 10 &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/brown-rice-pilaf-with-roasted-peppers</link>
				<pubDate>Fri, 05 Feb 2010 11:48:00 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/brown-rice-pilaf-with-roasted-peppers</guid>
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				<title>Braised Lentils</title>
				<description><![CDATA[&#160; Ingredient Tips from F&#38;W Editors &#160; Top 10 Fast Sides In a large saucepan, heat the olive oil. Add the bacon, onion, carrot and garlic and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, water and bay leaf, season with salt and pepper and bring to a boil. Cover partially and simmer over very low heat until the lentils are tender, about 20 minutes. Discard the bay leaf. Season with salt and pepper and serve.]]></description>
				<link>http://www.foodandwine.com/recipes/braised-lentils</link>
				<pubDate>Thu, 04 Feb 2010 19:21:28 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/braised-lentils</guid>
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				<title>Wheat Berries Salad with Apples, Pomegranate Seeds and Pine Nuts</title>
				<description><![CDATA[&#160; Ingredient Tips from F&#38;W Editors &#160; More Salads with Grains Preheat the oven to 350&#176;. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Wheat Berries, pine nuts, apple, pomegranate seeds and parsley; toss before serving.]]></description>
				<link>http://www.foodandwine.com/recipes/wheat-berries-salad-with-apples-pomegranate-seeds-and-pine-nuts</link>
				<pubDate>Fri, 22 Jan 2010 18:03:30 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/wheat-berries-salad-with-apples-pomegranate-seeds-and-pine-nuts</guid>
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				<title>Short-Grain Brown Rice Salad with Apples, Pomegranate Seeds and Pine Nuts</title>
				<description><![CDATA[&#160; Tips from the F&#38;W Test Kitchen &#160; More Salads with Grains Preheat the oven to 350&#176;. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Short-Grain Brown Rice, pine nuts, apple, pomegranate seeds and parsley; toss before serving.]]></description>
				<link>http://www.foodandwine.com/recipes/short-grain-brown-rice-salad-with-apples-pomegranate-seeds-and-pine-nuts</link>
				<pubDate>Fri, 22 Jan 2010 17:44:11 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/short-grain-brown-rice-salad-with-apples-pomegranate-seeds-and-pine-nuts</guid>
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				<title>Spelt Salad with Apples, Pomegranate Seeds and Pine Nuts</title>
				<description><![CDATA[&#160; Entertaining Tips from F&#38;W Editors &#160; More Salads with Grains Preheat the oven to 350&#176;. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Spelt, pine nuts, apple, pomegranate seeds and parsley; toss before serving.]]></description>
				<link>http://www.foodandwine.com/recipes/spelt-salad-with-apples-pomegranate-seeds-and-pine-nuts</link>
				<pubDate>Fri, 22 Jan 2010 17:37:04 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/spelt-salad-with-apples-pomegranate-seeds-and-pine-nuts</guid>
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				<title>Warm Spelt with Red Cabbage and Ricotta Salata</title>
				<description><![CDATA[&#160; Entertaining Tips from F&#38;W Editors &#160; Salads with Grains Preheat the oven to 350&#176;. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/warm-spelt-with-red-cabbage-and-ricotta-salata</link>
				<pubDate>Fri, 22 Jan 2010 17:28:15 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/warm-spelt-with-red-cabbage-and-ricotta-salata</guid>
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				<title>Warm Short-Grain Brown Rice with Red Cabbage and Ricotta Salata</title>
				<description><![CDATA[&#160; Ingredient Tips from F&#38;W Editors &#160; Salads with Grains Preheat the oven to 350&#176;. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata</link>
				<pubDate>Fri, 22 Jan 2010 17:27:54 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata</guid>
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				<title>Farro Salad with Apples, Pomegranate Seeds and Pine Nuts</title>
				<description><![CDATA[&#160; Tips from the F&#38;W Test Kitchen &#160; More Salads with Grains Preheat the oven to 350&#176;. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Farro, pine nuts, apple, pomegranate seeds and parsley; toss before serving.]]></description>
				<link>http://www.foodandwine.com/recipes/farro-salad-with-apples-pomegranate-seeds-and-pine-nuts</link>
				<pubDate>Fri, 22 Jan 2010 17:27:27 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/farro-salad-with-apples-pomegranate-seeds-and-pine-nuts</guid>
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				<title>Warm Farro with Red Cabbage and Ricotta Salata</title>
				<description><![CDATA[&#160; Ingredient Tips from F&#38;W Editors &#160; Salads with Grains Preheat the oven to 350&#176;. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop. In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/warm-farro-with-red-cabbage-and-ricotta-salata</link>
				<pubDate>Fri, 22 Jan 2010 17:22:32 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/warm-farro-with-red-cabbage-and-ricotta-salata</guid>
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