<?xml version='1.0' encoding='UTF-8'?>	
<rss version='2.0'>
	<channel>
		<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 2009 American Express Publishing</copyright>
		<lastBuildDate>Fri, 20 Nov 2009 19:43:18 EST</lastBuildDate>
		<image>
			<title>Food &amp; Wine: Recipes</title>
			<url>http://www.foodandwine.com/images/faw_logo_2006.gif</url>
			<link>http://www.foodandwine.com/recipes/</link>
		</image><item>
				<title>Fusilli with Roasted Eggplant and Goat Cheese</title>
				<description><![CDATA[Preheat the oven to 375&#176;. In a large bowl, toss the eggplant with 3 tablespoons of the olive oil and season with salt and pepper. Spread the eggplant on a large rimmed baking sheet and roast for about 30 minutes, until browned on the bottom. Using a metal spatula, turn the eggplant, scraping it off the baking sheet (it might break up slightly) and roast for about 10 minutes longer, until very tender. Meanwhile, in a large pot of boiling salted water, cook the fusilli until al dente. &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/fusilli-with-roasted-eggplant-and-goat-cheese</link>
				<pubDate>Fri, 20 Nov 2009 19:27:14 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/fusilli-with-roasted-eggplant-and-goat-cheese</guid>
			</item>
			
			<item>
				<title>Mixed-Mushroom Strudel</title>
				<description><![CDATA[Using mushroom broth keeps this strudel vegetarian. &#160; More Vegetable Dishes &#160; More Recipes from F&#38;W Editors Preheat the oven to 350&#176;. In a large skillet, melt 2 tablespoons of the butter. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until the mushrooms release their liquid, about 8 minutes. Uncover and cook, stirring occasionally, until the liquid has evaporated and the mushrooms are browned, about 8 minutes &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/mixed-mushroom-strudel</link>
				<pubDate>Fri, 23 Oct 2009 16:23:24 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/mixed-mushroom-strudel</guid>
			</item>
			
			<item>
				<title>Boiled Shrimp with Spicy Mayonnaise</title>
				<description><![CDATA[Mustard and white pepper amp up the heat in this homemade mayo for shrimp. &#160; More Delicious Shrimp Dishes &#160; More Recipes from F&#38;W Editors In a medium bowl, whisk together the egg yolks, mustard powder and lemon juice. Whisking constantly, slowly dribble in the canola oil. Season with salt and white pepper to taste. Whisk in the 1 tablespoon of water to thin out the mayonnaise if necessary. Bring a large saucepan of water to a boil. Add the shrimp and boil until pink, about 3 &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/boiled-shrimp-with-spicy-mayonnaise</link>
				<pubDate>Fri, 23 Oct 2009 16:23:15 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/boiled-shrimp-with-spicy-mayonnaise</guid>
			</item>
			
			<item>
				<title>Rosemary&#150;Roasted Potatoes</title>
				<description><![CDATA[&#160; More Delicious Potato Dishes &#160; More Recipes from F&#38;W Editors Preheat the oven to 400&#176;. Arrange the potatoes in a roasting pan and toss with the olive oil. Season with salt and nestle the rosemary sprigs into the potatoes. Roast for 30 minutes, then flip the potatoes; they should be golden brown. If they stick, don&#39;t loosen them. After they cook a few minutes more, you&#39;ll be able to flip them over. Roast for another 15 minutes and serve.]]></description>
				<link>http://www.foodandwine.com/recipes/rosemary-roasted-potatoes</link>
				<pubDate>Fri, 23 Oct 2009 16:08:52 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/rosemary-roasted-potatoes</guid>
			</item>
			
			<item>
				<title>Lemon&#150;Poppy Seed Cake</title>
				<description><![CDATA[This tender lemon cake was inspired by one favored by Manhattan socialites of the &#39;70s. &#160; More All-American Desserts &#160; More Desserts from F&#38;W Editors Preheat the oven to 350&#176;. Butter a 9-inch round cake pan and dust with the bread crumbs; tap out any excess crumbs. In a medium bowl, whisk the all-purpose flour and cake flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the granulated sugar at medium-high speed &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/lemon-poppy-seed-cake-eugenia-bone</link>
				<pubDate>Fri, 23 Oct 2009 16:08:41 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/lemon-poppy-seed-cake-eugenia-bone</guid>
			</item>
			
			<item>
				<title>Lemon Sorbetto</title>
				<description><![CDATA[Serve this lemon sorbetto &#151;Spumante and lemon sorbet&#151;in Champagne glasses with long sundae spoons. &#160; More Desserts from F&#38;W Editors &#160; More Frozen Desserts In a blender, combine half of the Spumante with half of the sorbet and blend just until the sorbet is soft but not liquefied&#151;you&#39;re looking for a slushy texture. Pour into Champagne or parfait glasses and repeat with the remaining Spumante and sorbet. Serve the sorbetto with long sundae spoons and crisp &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/lemon-sorbetto</link>
				<pubDate>Fri, 23 Oct 2009 16:08:26 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/lemon-sorbetto</guid>
			</item>
			
			<item>
				<title>Artichoke &#38; Fontina Pizzas</title>
				<description><![CDATA[Cookbook author Eugenia Bone marinates frozen artichokes overnight in olive oil with garlic, herbs and lemon juice before scattering them on these pizzas. If you prefer, you can also use marinated artichokes from the deli. &#160; More Pizza Recipes &#160; More Recipes from F&#38;W Editors In a medium bowl, combine the artichoke hearts with 1 cup of the olive oil, the lemon juice, garlic, thyme, rosemary, bay leaf and chile pepper. Season with salt. Cover and refrigerate the artichokes &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/artichoke-and-fontina-pizzas</link>
				<pubDate>Fri, 23 Oct 2009 15:02:25 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/artichoke-and-fontina-pizzas</guid>
			</item>
			
			<item>
				<title>Duck Breast with Fig Sauce</title>
				<description><![CDATA[Cooking duck is just so simple yet luxurious. The fig sauce marries with the flavor really well. &#160; More Recipes from F&#38;W Editors Prepare the Duck: With a sharp knife, score the skin of the duck breasts in a crosshatch pattern. In a large, shallow dish, combine the olive oil with the lemon peel, lemon juice, thyme, rosemary, shallot, horseradish and garlic. Add the duck breasts and turn to coat. Let the duck stand at room temperature for 2 hours, turning a few times. Make the Fig &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/duck-breast-with-fig-sauce</link>
				<pubDate>Fri, 23 Oct 2009 15:02:24 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/duck-breast-with-fig-sauce</guid>
			</item>
			
			<item>
				<title>Crispy Chocolate Cookies</title>
				<description><![CDATA[From the authors of Heirloom Cooking with the Brass Sisters , these slender wafers have a deep cocoa flavor and a wonderful cornmeal crunch. &#160; More Cookie Recipes &#160; More Baking Coverage from F&#38;W Editors In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda. Add the butter and vanilla; pulse until the mixture resembles moist sand. Add the melted chocolate and pulse just until the dough comes together. Pat the dough into 2 &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/crispy-chocolate-cookies</link>
				<pubDate>Fri, 23 Oct 2009 15:02:12 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/crispy-chocolate-cookies</guid>
			</item>
			
			<item>
				<title>Pimento Cheese &#38; Bacon Crostini</title>
				<description><![CDATA[Down Home with the Neelys has inventive recipes like these irresistible crostini. &#160; More Quick Appetizers In a mixer fitted with the paddle, combine the white and orange cheddar cheeses. Add the chopped pimentos, mayonnaise, black pepper and garlic powder; blend at low speed. Season the pimento cheese with cayenne pepper to taste. Cover and refrigerate for 2 hours. Preheat the oven to 400&#176; Spread the pimento cheese on the toasts, top with the bacon and bake until the cheese is &#8230;]]></description>
				<link>http://www.foodandwine.com/recipes/pimento-cheese-and-bacon-crostini</link>
				<pubDate>Fri, 23 Oct 2009 15:00:01 EST</pubDate>
				<guid>http://www.foodandwine.com/recipes/pimento-cheese-and-bacon-crostini</guid>
			</item></channel>
</rss>