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	<title>RadioGastronomy &#187; Dinner</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>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/25/pissaladiere/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>
		</item>
		<item>
		<title>Bacon-Wrapped Roulade of Veal stuffed with Caramelized Onions, Dried Cherries, Brioche Breadcrumbs, &amp; Herbs, Laird&#8217;s Applejack Jus</title>
		<link>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/</link>
		<comments>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 19:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Applejack]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cherry]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dad]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Laird's Applejack]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roulade]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1406</guid>
		<description><![CDATA["Mmmmm.....unexplained bacon." -Homer Simpson, Renaissance (Every)Man, beer guzzler, patriarch of The Simpsons family, and die-hard bacon fanatic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/11/classic-beef-stew/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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 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>
		<wfw:commentRss>http://radiogastronomy.com/2009/10/20/classic-pot-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chunky Tabbouleh Salad with Roasted Chicken</title>
		<link>http://radiogastronomy.com/2009/09/20/chunky-tabbouleh-salad-with-roasted-chicken/</link>
		<comments>http://radiogastronomy.com/2009/09/20/chunky-tabbouleh-salad-with-roasted-chicken/#comments</comments>
		<pubDate>Sun, 20 Sep 2009 14:27:01 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Bulgur Wheat]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Roasted]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=599</guid>
		<description><![CDATA["Human beings, vegetables, or cosmic dust, we all dance to a mysterious tune, intoned in the distance by an invisible piper." -Albert Einstein, German-born theoretical physicist]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/09/20/chunky-tabbouleh-salad-with-roasted-chicken/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Spaghettini with Shrimp Scampi</title>
		<link>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/</link>
		<comments>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/#comments</comments>
		<pubDate>Mon, 14 Sep 2009 01:26:59 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Spaghettini]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=580</guid>
		<description><![CDATA["I think somebody should come up with a way to breed a very large shrimp.  That way, you could ride him, then after you camped at night, you could eat him.  How about it, science?" -Jack Handey, the endlessly quotable creator of Saturday Night Live's "Deep Thoughts"]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/09/13/spaghettini-with-shrimp-scampi/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti Alla Carbonara</title>
		<link>http://radiogastronomy.com/2009/07/30/spaghetti-alla-carbonara/</link>
		<comments>http://radiogastronomy.com/2009/07/30/spaghetti-alla-carbonara/#comments</comments>
		<pubDate>Thu, 30 Jul 2009 04:09:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Mom]]></category>
		<category><![CDATA[Pancetta]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pecorino]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Spaghetti]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=226</guid>
		<description><![CDATA["I'll have the smiley face breakfast special.  Uhh, but could you add a bacon nose?  Plus bacon hair, bacon moustache, five-o'clock shadow made of bacon bits, and a bacon body." -Homer Simpson, endlessly quotable, lovable, dense (yet strangely wise and prolific) father to one of the greatest television families of all time, The Simpsons.
]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/07/30/spaghetti-alla-carbonara/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pompano En Papillote</title>
		<link>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/</link>
		<comments>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 16:04:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Pompano]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=233</guid>
		<description><![CDATA[The prospect of directly referencing a recipe that I&#8217;ve learned at The French Culinary Institute is a bit of a daunting one.  I don&#8217;t want to anger the school I adore by violating copyright or anything like that, but at the same time, I want to document what I&#8217;m learning for my family, my friends, [...]]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2009/07/27/pompano-en-papillote/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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