<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>RadioGastronomy &#187; Main Course</title>
	<atom:link href="http://radiogastronomy.com/tag/main-course/feed/" rel="self" type="application/rss+xml" />
	<link>http://radiogastronomy.com</link>
	<description>The table as the gravitational center of our lives.</description>
	<lastBuildDate>Mon, 16 Apr 2012 19:31:12 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.2</generator>
		<item>
		<title>Lemony Chicken Stew with Dill Dumplings</title>
		<link>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/</link>
		<comments>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 19:31:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[One-Dish Meals]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Baking Powder]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dumpling]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=6078</guid>
		<description><![CDATA["I am the emperor, and I want dumplings." -Holy Roman Emperor Ferdinand I, fiercely Catholic leader of much of Central &#038; Eastern Europe during the late 1500's]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classed-Up Tuna Noodle Casserole</title>
		<link>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/</link>
		<comments>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/#comments</comments>
		<pubDate>Mon, 27 Feb 2012 21:04:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[One-Dish Meals]]></category>
		<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Bonito del Norte]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cremini]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mid-Western]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tuna]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3879</guid>
		<description><![CDATA["Here, taste my tuna casserole and tell me if I put in too much hot fudge." -Legendary American film-maker Woody Allen as Larry Lipton in his 1993 film Manhattan Murder Mystery]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Short Rib Hash with Tri-Color Potatoes &amp; Poached Egg</title>
		<link>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/</link>
		<comments>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 05:44:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Poached Egg]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Short Rib]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5009</guid>
		<description><![CDATA["Only dull people are brilliant at breakfast." -Oscar Wilde, 19th century Irish trouble-maker, playwright, author, and style icon]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mexican Chicken with Tomatillo, Chipotle, &amp; Piloncillo</title>
		<link>http://radiogastronomy.com/2011/08/19/mexican-chicken-with-tomatillo-chipotle-piloncillo/</link>
		<comments>http://radiogastronomy.com/2011/08/19/mexican-chicken-with-tomatillo-chipotle-piloncillo/#comments</comments>
		<pubDate>Fri, 19 Aug 2011 15:33:40 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Brown Sugar]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chipotle]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Jalapeño]]></category>
		<category><![CDATA[Latin]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Panela]]></category>
		<category><![CDATA[Piloncillo]]></category>
		<category><![CDATA[Rustic]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Serrano]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Tomatillo]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4398</guid>
		<description><![CDATA["Sticking feathers up your butt does not make you a chicken." -Infamously unhinged renegade Tyler Durden in American author Chuck Palahniuk's 1996 novel Fight Club
]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/08/19/mexican-chicken-with-tomatillo-chipotle-piloncillo/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Besugo a la Madrileña (Sea Bream in the Style of Madrid)</title>
		<link>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/</link>
		<comments>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 19:40:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Bream]]></category>
		<category><![CDATA[Dorade]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Paprika]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Porgy]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bream]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3964</guid>
		<description><![CDATA["Give a man a fish, and he will eat for a day.  Teach him how to fish, and he will sit in a boat and drink beer all day." -George Carlin, American comedian, potty-mouth, and mentor-from-the-future]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Eggs with Feta-Creamed Spinach, Tomato Confit, &amp; Dill-Onion Crumbs</title>
		<link>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/</link>
		<comments>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/#comments</comments>
		<pubDate>Sat, 19 Feb 2011 05:16:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Dijon Mustard]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Fried Egg]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Grape Tomato]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Low-Carb]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Mustard]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3895</guid>
		<description><![CDATA["The hen is the egg's way of making another egg."  -Victorian-era thinker, amateur evolutionist, utopian, and writer Samuel Butler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Wiener Schnitzel</title>
		<link>http://radiogastronomy.com/2011/02/01/wiener-schnitzel/</link>
		<comments>http://radiogastronomy.com/2011/02/01/wiener-schnitzel/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 19:52:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Breaded]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cutlet]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[German]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Oktoberfest]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Schnitzel]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Viennese]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3801</guid>
		<description><![CDATA["Now take your wiener schnitzel lickin' finger and point out on this map what I want to know." -Mr. Pitt-comma-Bradley as Southern-born scalper Lt. Aldo Raine, getting very serious about his desire for Nazi whereabouts in Quentin Tarantino's 2009 box-office smash Inglorious Basterds]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/02/01/wiener-schnitzel/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Guinness-Braised Short Ribs</title>
		<link>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/</link>
		<comments>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 23:48:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beer]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Chervil]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ground Mustard]]></category>
		<category><![CDATA[Guinness]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Paprika]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Short Rib]]></category>
		<category><![CDATA[St. Patrick's Day]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2814</guid>
		<description><![CDATA["Ribs?  Great.....why don't you just kick the dentures out of my mouth?"  -Late American actress Estelle Getty as pint-sized Sicilian pistol Sophia Petrillo on the brilliant 80's sitcom The Golden Girls]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Moroccan-Style Spice-Braised Chicken over Noodles with Raisins, Almonds, and Powdered Sugar</title>
		<link>http://radiogastronomy.com/2010/08/18/moroccan-style-spice-braised-chicken-over-noodles-with-raisins-almonds-and-powdered-sugar/</link>
		<comments>http://radiogastronomy.com/2010/08/18/moroccan-style-spice-braised-chicken-over-noodles-with-raisins-almonds-and-powdered-sugar/#comments</comments>
		<pubDate>Wed, 18 Aug 2010 05:29:09 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Almond]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cardamom]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Clove]]></category>
		<category><![CDATA[Cointreau]]></category>
		<category><![CDATA[Confectioner's Sugar]]></category>
		<category><![CDATA[Crimson Raisin]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Golden Raisin]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Powdered Sugar]]></category>
		<category><![CDATA[Raisin]]></category>
		<category><![CDATA[Saffron]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Star Anise]]></category>
		<category><![CDATA[Supper]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2823</guid>
		<description><![CDATA["People who count their chickens before they are hatched act very wisely because chickens run about so absurdly that it's impossible to count them accurately." -Oscar Wilde, 19th century Irish writer, sexually ambiguous lover of beauty, and total brat]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/08/18/moroccan-style-spice-braised-chicken-over-noodles-with-raisins-almonds-and-powdered-sugar/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<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[Pizzas]]></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>
	</channel>
</rss>

