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	<title>RadioGastronomy &#187; Recipe Box</title>
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	<link>http://radiogastronomy.com</link>
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		<title>Pissaladiére</title>
		<link>http://radiogastronomy.com/2010/07/25/pissaladiere/</link>
		<comments>http://radiogastronomy.com/2010/07/25/pissaladiere/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 20:08:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Oil-Cured Olive]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2711</guid>
		<description><![CDATA["It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each." -Peter Mayle, British writer and ex-advertising industry drone, in his famous book A Year in Provence]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black Pepper Beef Jerky</title>
		<link>http://radiogastronomy.com/2010/07/20/black-pepper-beef-jerky/</link>
		<comments>http://radiogastronomy.com/2010/07/20/black-pepper-beef-jerky/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 02:20:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Amber Ale]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lager]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Steak]]></category>
		<category><![CDATA[Worcestershire]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2661</guid>
		<description><![CDATA["I like beef jerky and the comedy stylings of Gallagher." -Orson Welles-esque The Brain (of Pinky &#038; The Brain fame), determined to pass for a country singer in yet another world domination plot]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/20/black-pepper-beef-jerky/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Souffléd Lemon, Poppyseed, &amp; Ricotta Pancakes</title>
		<link>http://radiogastronomy.com/2010/07/08/souffled-lemon-poppyseed-ricotta-pancakes/</link>
		<comments>http://radiogastronomy.com/2010/07/08/souffled-lemon-poppyseed-ricotta-pancakes/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 22:12:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Baking Powder]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Buttermilk Powder]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Pancake]]></category>
		<category><![CDATA[Poppyseed]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2485</guid>
		<description><![CDATA["I was making pancakes the other day and a fly flew into the kitchen.  And that's when I realized that a spatula is a lot like a fly-swatter.  And a crushed fly is a lot like a blueberry.  And a roommate is a lot like a fly eater." -Demetri Martin, American Comedian &#038; Smarty-Pants Polymath]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/08/souffled-lemon-poppyseed-ricotta-pancakes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Ricotta Cheese</title>
		<link>http://radiogastronomy.com/2010/07/03/homemade-ricotta-cheese/</link>
		<comments>http://radiogastronomy.com/2010/07/03/homemade-ricotta-cheese/#comments</comments>
		<pubDate>Sun, 04 Jul 2010 02:46:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Ricotta]]></category>
		<category><![CDATA[Savory]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1771</guid>
		<description><![CDATA["Society is commonly too cheap. We meet at very short intervals, not having had time to acquire any new value for each other. We meet at meals three times a day, and give each other a new taste of that old musty cheese that we are." -Henry David Thoreau, American transcendentalist, tree-hugger, political activist, and writer]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/03/homemade-ricotta-cheese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Bagels</title>
		<link>http://radiogastronomy.com/2010/06/29/homemade-bagels/</link>
		<comments>http://radiogastronomy.com/2010/06/29/homemade-bagels/#comments</comments>
		<pubDate>Tue, 29 Jun 2010 23:18:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bagel]]></category>
		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Boiled]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[New York]]></category>
		<category><![CDATA[Poppyseed]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sesame Seed]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2105</guid>
		<description><![CDATA["You are getting sleepy.  You.....are no longer a cat.  You are a bagel." -ALF, wise-guy Melmac ex-pat alien and late-80's sitcom hero, attempting to hypnotize Lucky, the Tanner's cat]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/29/homemade-bagels/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai-Inspired Seafood Salad with Snow Pea Shoots, Napa Cabbage, &amp; Fresh Herbs</title>
		<link>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/</link>
		<comments>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 02:06:16 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fish Sauce]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lime]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Napa Cabbage]]></category>
		<category><![CDATA[Pea Shoot]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soy Sauce]]></category>
		<category><![CDATA[Squid]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2286</guid>
		<description><![CDATA["Why does Sea World have a seafood restaurant???  I'm halfway through my fish burger and I realize 'Oh my God.....I could be eating a slow learner." -Lyndon B. Johnson, Democratic poverty and civil rights advocate, as well as 36th president of the United States, stepping into office upon the assassination of JFK]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/15/thai-inspired-seafood-salad-with-snow-pea-shoots-napa-cabbage-fresh-herbs/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Insalata Caprese</title>
		<link>http://radiogastronomy.com/2010/06/09/classic-insalata-caprese/</link>
		<comments>http://radiogastronomy.com/2010/06/09/classic-insalata-caprese/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 17:04:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Buffalo Mozzarella]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Grape Tomato]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Heirloom Tomato]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Pear Tomato]]></category>
		<category><![CDATA[Plum Tomato]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vine Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2317</guid>
		<description><![CDATA["Three tomatoes are walking down the street:  a Poppa tomato, a Momma tomato, &#038; a little baby tomato.  Baby tomato starts lagging behind. Poppa tomato gets angry, goes over to the baby tomato, &#038; smooshes him.....&#038; says, "Catch up!"  -The radiant Uma Thurman as Mia Wallace in Quentin Tarantino's classic 1994 film Pulp Fiction]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/09/classic-insalata-caprese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thin-Crust Pizza with Fresh Figs, Goat Cheese, and Arugula</title>
		<link>http://radiogastronomy.com/2010/06/05/thin-crust-pizza-with-fresh-figs-goat-cheese-and-arugula/</link>
		<comments>http://radiogastronomy.com/2010/06/05/thin-crust-pizza-with-fresh-figs-goat-cheese-and-arugula/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 18:58:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Arugula]]></category>
		<category><![CDATA[Baby Arugula]]></category>
		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Baked Good]]></category>
		<category><![CDATA[Balsamic Vinegar]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Fig]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Goat Cheese]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Honey]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Wild Arugula]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2285</guid>
		<description><![CDATA["Aaah, a marriage made in heaven. A frog and a pig. We can have bouncing baby figs." -The Muppet Show's wind-up Robot Kermit, who, unlike real Kermit, openly showed his affection for Miss Piggy]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/06/05/thin-crust-pizza-with-fresh-figs-goat-cheese-and-arugula/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Crostini with Grilled Radish, Anchovy Compound Butter, &amp; Micro Greens</title>
		<link>http://radiogastronomy.com/2010/05/19/crostini-with-grilled-radish-anchovy-compound-butter-micro-greens/</link>
		<comments>http://radiogastronomy.com/2010/05/19/crostini-with-grilled-radish-anchovy-compound-butter-micro-greens/#comments</comments>
		<pubDate>Wed, 19 May 2010 16:17:43 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Anchovy Paste]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Baguette]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Canape]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Crostini]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Grilled]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Micro Greens]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Radish]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Snack]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2165</guid>
		<description><![CDATA["I know I'm an acquired taste - I'm anchovies. And not everybody wants those hairy little things."  -Tori Amos, American pianist, singer, composer, lyrical master, and fellow redhead]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/19/crostini-with-grilled-radish-anchovy-compound-butter-micro-greens/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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