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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 2009 American Express Publishing</copyright>
		<lastBuildDate>Sat, 04 Jul 2009 17:06:00 EST</lastBuildDate>
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			<title>Food &amp; Wine: Recipes</title>
			<url>http://www.foodandwine.com/images/faw_logo_2006.gif</url>
			<link>http://www.foodandwine.com/recipes/</link>
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				<title>Jack Rose</title>
				<description><![CDATA[Cocktail book publisher Greg Boehm dates the Jack Rose to the 1910 Jack&#8217;s Manual . &#160; Glassware Guide Fill a cocktail shaker with ice. Add the brandy, lemon juice and grenadine and shake well. Strain into a chilled coupe.]]></description>
				<link>http://www.foodandwine.com/recipes/jack-rose-cocktails-2009</link>
				<pubDate>Mon, 29 Jun 2009 17:35:16 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/jack-rose-cocktails-2009</guid>
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				<title>Tomato, Avocado and Arugula Salad</title>
				<description><![CDATA[In a large bowl, whisk the lemon juice with the vinegar, mustard and garlic. Gradually whisk in the olive oil and season with salt and pepper. Add the arugula, tomatoes and avocado, toss gently to coat and serve.]]></description>
				<link>http://www.foodandwine.com/recipes/tomato-avocado-and-arugula-salad</link>
				<pubDate>Mon, 29 Jun 2009 14:58:37 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/tomato-avocado-and-arugula-salad</guid>
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				<title>Pasta with Sizzled Sage</title>
				<description><![CDATA[Chef Justin Neidermeyer perfected his pasta-making at Antica Torre in Italy&#8217;s Piedmont region. After returning home to Seattle, he eventually set up a stand at the Ballard Farmers&#8217; Market selling his excellent tagliatelle and gnocchi. Then, last summer, Neidermeyer opened Spinasse , an intimate trattoria with communal tables and pasta dishes like egg-yolk-rich tajarin that he sometimes tops with crisp fried sage leaves and Parmesan. &#160;More Great Pastas In the bowl of a &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/pasta-with-sizzled-sage</link>
				<pubDate>Tue, 16 Jun 2009 11:15:50 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/pasta-with-sizzled-sage</guid>
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				<title>Cherry-Berry Pie</title>
				<description><![CDATA[Paula Haney made pastries at acclaimed Chicago restaurants like Trio before opening her Green City Market stand. She launched her adorable, and adorably named, Hoosier Mama Pie Company in March, but still has a stand at the market and buys produce there, including the cherries for her stellar pies. &#160;More Delicious Pies and Tarts Make the Crust: In a food processor, pulse the flour and salt. Add the chilled butter and pulse until it&#8217;s the size of small peas. Add the frozen butter &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/cherry-berry-pie</link>
				<pubDate>Tue, 16 Jun 2009 11:15:48 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/cherry-berry-pie</guid>
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				<title>Fruit Smoothie</title>
				<description><![CDATA[&#160;More Fruit Recipes In a blender, combine the mixed berries, yogurt, honey and ice. Blend until smooth and frosty. Serve right away.]]></description>
				<link>http://www.foodandwine.com/recipes/fruit-smoothie</link>
				<pubDate>Tue, 16 Jun 2009 11:02:55 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/fruit-smoothie</guid>
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				<title>Shrimp with Cheese-Grit Cakes and Bacon Vinaigrette</title>
				<description><![CDATA[In 2006, chef Nathanial Zimet launched Que Crawl&#8212;a purple food truck. He usually parks it outside Tipitina&#8217;s nightclub and prepares his take on New Orleans specialties , like fried boudin balls and duck gumbo. He opened a real restaurant called Boucherie &#8212;dishes like blackened shrimp with bacon vinaigrette are more ambitious than those he still serves at his truck, but nothing costs more than $15. &#160;More Delicious Shrimp Dishes &#160;More Delicious Shrimp Dishes Lightly &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/shrimp-with-cheese-grit-cakes-and-bacon-vinaigrette</link>
				<pubDate>Tue, 16 Jun 2009 11:02:55 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/shrimp-with-cheese-grit-cakes-and-bacon-vinaigrette</guid>
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				<title>Mo&#8217;s Sticky Ribs</title>
				<description><![CDATA[For almost four years, Fred Donnelly&#8217;s red Mogridder&#8217;s BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder&#8217;s special&#8212;an oil change and brake check plus a platter of slow-smoked ribs&#8212;does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. &#8220;Anyone you make them for falls in love with you,&#8221; he says. &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/mos-sticky-ribs</link>
				<pubDate>Tue, 16 Jun 2009 11:02:53 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/mos-sticky-ribs</guid>
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				<title>Ratatouille Burgers</title>
				<description><![CDATA[The Good News By combining a little ground turkey (a lean source of protein) with lots of summer vegetables (like red bell pepper), Joy Manning creates a meaty yet superhealthy burger. To give the patties a nice brown crust, she cooks them in her beloved cast-iron skillet. &#160;More Great Burgers In a large skillet, heat 2 tablespoons of the olive oil. Add the anchovy and cook over moderate heat until it dissolves, about 2 minutes. Add the shallot and red bell pepper and cook, stirring &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/ratatouille-burgers</link>
				<pubDate>Tue, 16 Jun 2009 11:02:53 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/ratatouille-burgers</guid>
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				<title>Kogi Dogs</title>
				<description><![CDATA[When Kogi&#8217;s truck first Tweeted its stops last November, no one had heard of Korean short rib tacos. Now hundreds of people line up for them, and for kimchi hot dogs. Credit Roy Choi, who cooked at NYC&#8217;s Le Bernardin and recently opened a Kogi counter at L.A.&#8217;s Alibi Room . Plus: F&#38;W&#8217;s Grilling Guide In a large bowl, toss the cabbage, scallion and lime juice; season with salt and pepper. In a mortar, pound the sesame seeds until crushed and transfer to a small &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/kogi-dogs</link>
				<pubDate>Tue, 16 Jun 2009 11:02:52 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/kogi-dogs</guid>
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				<title>Soy Sauce Pork Loin with Cucumber Salad</title>
				<description><![CDATA[Pork loin is very lean and tends to dry out unless properly cooked; follow the directions below for sublimely tender and succulent meat. The sweet-and-spicy Asian -style marinade gives the meat an appealing soy flavor. &#160;More Pork Recipes In a large glass bowl, mix the rice vinegar with 1/3 cup of the sugar. Microwave at high power just until the sugar is dissolved, about 1 minute. Add the cucumber, toss to coat and refrigerate for 20 minutes, stirring occasionally. Drain, add the sesame &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/soy-sauce-pork-loin-with-cucumber-salad</link>
				<pubDate>Tue, 16 Jun 2009 11:02:14 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/soy-sauce-pork-loin-with-cucumber-salad</guid>
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