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	<title>RadioGastronomy &#187; Classic</title>
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		<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>
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		<title>Classic Strawberry Shortcake</title>
		<link>http://radiogastronomy.com/2010/05/05/classic-strawberry-shortcake/</link>
		<comments>http://radiogastronomy.com/2010/05/05/classic-strawberry-shortcake/#comments</comments>
		<pubDate>Wed, 05 May 2010 04:12:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[4th of July]]></category>
		<category><![CDATA[Baked Good]]></category>
		<category><![CDATA[Baking Powder]]></category>
		<category><![CDATA[Baking Soda]]></category>
		<category><![CDATA[Berry]]></category>
		<category><![CDATA[Biscuit]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Buttermilk]]></category>
		<category><![CDATA[Buttermilk Powder]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Confectioner's Sugar]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Powdered Sugar]]></category>
		<category><![CDATA[Simple Syrup]]></category>
		<category><![CDATA[Strawberry]]></category>
		<category><![CDATA[Sugar]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Vanilla]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1861</guid>
		<description><![CDATA["I've got it all in here. Ultra Violets. Flying Saucers. Strawberry Bootlace. C'mon. Get involved." -Self-proclaimed "confuser" Noel Fielding as "The Hitcher" in the trippy, brilliant television version of Britain's so-so-so-good The Mighty Boosh]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Classic Beef Stew</title>
		<link>http://radiogastronomy.com/2010/01/11/classic-beef-stew/</link>
		<comments>http://radiogastronomy.com/2010/01/11/classic-beef-stew/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 04:43:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beef Stock]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1250</guid>
		<description><![CDATA["If things start happening, don't worry, don't stew, just go right along and you'll start happening too." -Dr. Seuss, pseudonym of American writer/illustrator Theodor Seuss Geisel, writer of (hands, like, totally down) my most beloved and revered children's books ever in the history of.....ever]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Classic Beef Stroganoff with Buttered Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 20:54:00 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Russian]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=721</guid>
		<description><![CDATA["All normal people love meat.  If I went to a barbecue and there was no meat, I would say "Yo Goober!  Where's the meat?"  I'm trying to impress people, here, Lisa.  You don't win friends with salad." -Homer Simpson, lovable carnivore and patriarch of The Simpsons family]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/12/04/classic-beef-stroganoff-with-buttered-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Classic Swedish Meatballs with Lingonberry Sauce and Dill-Coated Egg Noodles</title>
		<link>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/</link>
		<comments>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/#comments</comments>
		<pubDate>Wed, 25 Nov 2009 06:08:34 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Caraway Seed]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Ground Beef]]></category>
		<category><![CDATA[Ground Pork]]></category>
		<category><![CDATA[Ground Veal]]></category>
		<category><![CDATA[Lingonberry]]></category>
		<category><![CDATA[Meatball]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Retro]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>
		<category><![CDATA[Swedish]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1058</guid>
		<description><![CDATA["Miracles are like meatballs, because nobody can exactly agree on what they're made of, where they come from, or how often they should appear." -Lemony Snicket, pseudonym of Daniel Handler, the wonderful author of perfectly un-PC, slightly topsy-turvy children's stories]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/11/25/classic-swedish-meatballs-with-lingonberry-sauce-and-dill-coated-egg-noodles/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Classic Pot Roast</title>
		<link>http://radiogastronomy.com/2009/10/20/classic-pot-roast/</link>
		<comments>http://radiogastronomy.com/2009/10/20/classic-pot-roast/#comments</comments>
		<pubDate>Tue, 20 Oct 2009 18:06:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Parsnip]]></category>
		<category><![CDATA[Pearl Onion]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sour Cream]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=719</guid>
		<description><![CDATA["Being American is to eat a lot of beef steak, and boy, we've got a lot more beef steak than any other country, and that's why you ought to be glad you're an American.  And people have started looking at these big hunks of bloody meat on their plates, you know, and wondering what on Earth they think they're doing." -Kurt Vonnegut, Jr., American writer and satirist]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>French Apple Tart</title>
		<link>http://radiogastronomy.com/2009/09/04/french-apple-tart/</link>
		<comments>http://radiogastronomy.com/2009/09/04/french-apple-tart/#comments</comments>
		<pubDate>Fri, 04 Sep 2009 21:41:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Compote]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Tart]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=529</guid>
		<description><![CDATA[&#8220;In Hollywood, the women are all peaches.  It makes one long for an apple occasionally.&#8221; -W. Somerset Maugham, English writer and author of one of my favorite books, The Razor&#8217;s Edge Growing up in Colorado Springs, we had this incredible French bakery down the road from our house in Old Colorado City called &#8220;La Baguette.&#8221; [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Ragoût of Lamb with Spring Vegetables</title>
		<link>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/</link>
		<comments>http://radiogastronomy.com/2009/08/31/ragout-of-lamb-with-spring-vegetables/#comments</comments>
		<pubDate>Mon, 31 Aug 2009 16:48:51 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[String Bean]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Turnip]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=459</guid>
		<description><![CDATA[&#8220;Ghostbusters. Yes, we&#8217;re back.&#8221; -American actress Annie Potts as quirky, bug-eyed secretary Janine Melnitz in &#8220;Ghostbusters 2&#8220; I&#8217;m proud to announce that we&#8217;re back online, coming to you live and direct from our new headquarters in a renovated firehouse in Prospect Heights, Brooklyn.  It&#8217;s just like Ghostbusters, sort of!  The new kitchen is amazing and I [...]]]></description>
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