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	<title>RadioGastronomy &#187; Savory</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>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>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>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>
		</item>
		<item>
		<title>Herb-Baked Eggs with Creamy Sorrel Sauce</title>
		<link>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/</link>
		<comments>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/#comments</comments>
		<pubDate>Sat, 08 May 2010 03:33:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[The Garden]]></category>
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		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Flour]]></category>
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		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Sorrel]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=1866</guid>
		<description><![CDATA["Man is the only creature that consumes without producing. He does not give milk, he does not lay eggs, he is too weak to pull the plough, he cannot run fast enough to catch rabbits. Yet he is lord of all the animals." -George Orwell, brilliant English dystopian writer and socio-political critic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wild Sea Bass Ceviche with Avocado, Purple Potatoes, &amp; Fried Plantains</title>
		<link>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/</link>
		<comments>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 21:58:54 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
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		<category><![CDATA[Avocado]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=1875</guid>
		<description><![CDATA["It is almost as if happiness is an acquired taste, like coconut cordial or ceviche, to which you can eventually become accustomed, but despair is something surprising each time you encounter it." -Lemony Snicket, pseudonym and alter-ego of American children's writer Daniel Handler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/27/wild-sea-bass-ceviche-with-avocado-purple-potatoes-fried-plantains/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Pickled Red Cabbage &amp; Asian Pear Salad with Poppyseeds</title>
		<link>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/</link>
		<comments>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 20:14:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=1765</guid>
		<description><![CDATA["The time has come,' the walrus said, 'to talk of many things:  of shoes and ships and sealing wax - of cabbages and kings." -Lewis Carroll, British author, clergyman, mathematician, and photographer, from his classic book Through the Looking Glass]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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