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    <title>Food &amp; Cooking for Richmond Times-Dispatch</title>
    <link>http://www2.timesdispatch.com/rtd/lifestyles/</link>
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        <title>Food &amp; Cooking for Richmond Times-Dispatch</title>
        <link>http://www2.timesdispatch.com/rtd/lifestyles/</link>
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    <description></description>
    <dc:language>en</dc:language>
    <dc:creator>Richmond Times-Dispatch</dc:creator>
    <dc:rights>Copyright 2009</dc:rights>
    <dc:date>2009-11-20T16:40:17-05:00</dc:date>

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         <item>
          <title>For a juicy Thanksgiving, brine the bird</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18_20091117-180816/306315/</link>
          <description><![CDATA[
Deep-frying. Wood-smoking. Sous vide (the French vacuum-packing technique). The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years. This year, leave them all behind.           ]]></description>
          <pubDate>Wed, 18 Nov 2009 00:12:10 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18_20091117-180816/306315/#When:05:12:10Z</guid>
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         <item>
          <title>Deciding which Thanksgiving dishes to make healthy</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-STUF18_20091117-180816/306314/</link>
          <description><![CDATA[
Serving a healthy Thanksgiving dinner doesn&#8217;t have to mean giving up that pumpkin pie or those buttery sweet potatoes. But it does involve making some trade-offs. The trick is knowing when the indulgence is worth it. Of course, this is somewhat subjective. For some of us, it isn&#8217;t Thanksgiving without a slice of pumpkin pie, while others will claim it&#8217;s the mashed potatoes that make the meal.           ]]></description>
          <pubDate>Wed, 18 Nov 2009 00:09:16 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-STUF18_20091117-180816/306314/#When:05:09:16Z</guid>
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         <item>
          <title>Where to turn when your holiday meal turns bad</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LINE18_20091117-180816/306311/</link>
          <description><![CDATA[
Crisco pie hot line: (877) 367-7438 &nbsp; Butterball turkey line : (800) BUTTERBALL or (800) 288-8372 or http://www.butterball.com &nbsp; Empire Kosher poultry customer hot line: (717) 436-7055 or http://www.empirekosher.com &nbsp; Fleischmann&#8217;s Yeast baker&#8217;s hot line: (800) 777-4959 or http://www.breadworld.com/help.aspx &nbsp; Foster Farms turkey hot line: (800) 255-7227 or http://www.fosterfarms.com            ]]></description>
          <pubDate>Wed, 18 Nov 2009 00:08:40 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LINE18_20091117-180816/306311/#When:05:08:40Z</guid>
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         <item>
          <title>Recipe: Mashed Sweet Potatoes</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POTA18R1_20091117-180816/306313/</link>
          <description><![CDATA[
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          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POTA18R1_20091117-180816/306313/#When:05:01:00Z</guid>
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         <item>
          <title>Sweet potatoes, minus the marshmallows</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POTA18_20091117-180816/306312/</link>
          <description><![CDATA[
These mashed sweet potatoes are delicious&#8212;and slightly sweet&#8212;without marshmallows. But if you must have marshmallows on them, transfer the mashed sweet potatoes to a casserole, top with small marshmallows and broil until just golden.           ]]></description>
          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POTA18_20091117-180816/306312/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Lemon&#45;Thyme Rub</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R3_20091117-180607/306310/</link>
          <description><![CDATA[
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          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R3_20091117-180607/306310/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Brown Sugar and Cider Turkey Rub</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R2_20091117-180607/306309/</link>
          <description><![CDATA[
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          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R2_20091117-180607/306309/#When:05:01:00Z</guid>
        </item>
    
         <item>
          <title>Recipe: Brown Sugar Turkey Brine</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R1_20091117-180607/306308/</link>
          <description><![CDATA[
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          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TURK18R1_20091117-180607/306308/#When:05:01:00Z</guid>
        </item>
    
         <item>
          <title>Recipe: Whole&#45;Wheat Couscous, Wild Mushroom&#45;and&#45;Leek Stuffing</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-STUF18R1_20091117-180607/306307/</link>
          <description><![CDATA[
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          <pubDate>Wed, 18 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-STUF18R1_20091117-180607/306307/#When:05:01:00Z</guid>
        </item>
    
         <item>
          <title>Preserving family heirloom recipes</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF15_20091111-200209/305101/</link>
          <description><![CDATA[
Recently, I came across a book of my grandmother&#8217;s recipes. I want to put them together as a cookbook for a family keepsake, but nearly all of the recipes are scribbled by hand, and most ingredient measurements and amounts are vague, like a pinch of this and handful of that. Do you have any advice on how to rewrite and save some of these recipes? - Need Recipe Rescue           ]]></description>
          <pubDate>Sun, 15 Nov 2009 00:01:27 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF15_20091111-200209/305101/#When:05:01:27Z</guid>
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         <item>
          <title>Entertaining help for the upcoming holidays</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11_20091110-192202/304857/</link>
          <description><![CDATA[
Martha has done it again. In a new book filled with gorgeous photographs, the domestic diva offers plans of attack for 52 enticing seasonal menus designed to take no more than an hour. Among the more than 200 recipes is a fall feast of watercress-cauliflower soup and roasted pork followed by a dessert of pears with candied walnuts and gorgonzola. In winter, chocolate truffles cap a meal of spice-rubbed beef filets, port-glazed pearl onions and potato puree.           ]]></description>
          <pubDate>Wed, 11 Nov 2009 00:06:45 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11_20091110-192202/304857/#When:05:06:45Z</guid>
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         <item>
          <title>Wine of the Week: Rodney Strong Sonoma County Merlot 2005</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO11_20091110-192202/304860/</link>
          <description><![CDATA[
Wine: Rodney Strong Sonoma County Merlot 2005 &nbsp; Winery: Rodney Strong Vineyards, Geyserville, Calif. &nbsp; Composition: 98 percent Merlot, 2 percent Cabernet Sauvignon &nbsp; Description: Extended aging up to 25 months in older barrels allowed this Merlot to develop numerous aromas (dark fruits) and rich flavors (plum, blackberry, ripe blueberry, touches of vanilla). The finish is long and soft. 13.8 percent alcohol            ]]></description>
          <pubDate>Wed, 11 Nov 2009 00:04:52 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO11_20091110-192202/304860/#When:05:04:52Z</guid>
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         <item>
          <title>Michaela Murray&#8217;s Pound Cake</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/michaela_murrays_pound_cake/304841/</link>
          <description><![CDATA[
Michaela Murray&#8217;s Pound Cake           ]]></description>
          <pubDate>Wed, 11 Nov 2009 00:03:53 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/michaela_murrays_pound_cake/304841/#When:05:03:53Z</guid>
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         <item>
          <title>Recipe: Hallelujah Banana Bread</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BRED11R1_20091110-205201/304872/</link>
          <description><![CDATA[
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          <pubDate>Wed, 11 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BRED11R1_20091110-205201/304872/#When:05:01:00Z</guid>
        </item>
    
         <item>
          <title>Recipe: Lava Lamp</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R3_20091110-205007/304866/</link>
          <description><![CDATA[
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          <pubDate>Wed, 11 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R3_20091110-205007/304866/#When:05:01:00Z</guid>
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         <item>
          <title>Tips for baking quick breads</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BRED11S1_20091110-205007/304865/</link>
          <description><![CDATA[
Use light-colored metal pans: Preferably aluminum, greased to prevent sticking. Dark pans absorb heat, often resulting in burnt loaves. Glass pans are worse. Glass will act as an insulator and often burn the bread. &nbsp; Check your ingredients: If your baking powder and baking soda are outdated, buy fresh. Otherwise you risk wasting more expensive ingredients for the sake of using old leavener, which is relatively inexpensive.            ]]></description>
          <pubDate>Wed, 11 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BRED11S1_20091110-205007/304865/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Herb&#45;Roasted Salmon</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R2_20091110-192202/304859/</link>
          <description><![CDATA[
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          <pubDate>Wed, 11 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R2_20091110-192202/304859/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Pears with Candied Walnuts and Gorgonzola</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R1_20091110-192202/304858/</link>
          <description><![CDATA[
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          <pubDate>Wed, 11 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ENTE11R1_20091110-192202/304858/#When:05:01:00Z</guid>
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         <item>
          <title>Top five kitchen know&#45;how tips</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF08_20091104-192408/303673/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: I&#8217;ve been following your column for a while now, and you&#8217;ve given some great advice, especially when it comes to cooking at home. If you had to list your favorite kitchen/cooking tips, what would they be? Answer: Wow, this question is a tough one, on par with &#8220;What&#8217;s your favorite restaurant?&#8220; So many suggestions come to mind. But here are my top five.           ]]></description>
          <pubDate>Sun, 08 Nov 2009 00:01:18 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF08_20091104-192408/303673/#When:05:01:18Z</guid>
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         <item>
          <title>When autumn arrives, it&#8217;s time to make soup</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04_20091103-235801/303553/</link>
          <description><![CDATA[
It&#8217;s always a clear sign that fall is approaching when I feel the unyielding need to belly up to the stove and create something warm, comforting and&#8212;most of all&#8212;brothy. It&#8217;s as if the very air outside is dictating my next meal. Will tonight be hearty beef and potato stew, a classic chicken noodle, or perhaps something more exotic, like a slow-cooked Vietnamese beef pho?           ]]></description>
          <pubDate>Wed, 04 Nov 2009 00:05:40 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04_20091103-235801/303553/#When:05:05:40Z</guid>
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         <item>
          <title>Recipe: Granny Belcher&#8217;s Mexican Bean Chowder</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04R2_20091103-165402/303397/</link>
          <description><![CDATA[
Granny Belcher&#8217;s Mexican Bean Chowder           ]]></description>
          <pubDate>Wed, 04 Nov 2009 00:01:52 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04R2_20091103-165402/303397/#When:05:01:52Z</guid>
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         <item>
          <title>Recipe: Zesty Beef and Cabbage Soup</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/recipe_zesty_beef_and_cabbage_soup/303396/</link>
          <description><![CDATA[
Zesty Beef and Cabbage Soup           ]]></description>
          <pubDate>Wed, 04 Nov 2009 00:01:08 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/recipe_zesty_beef_and_cabbage_soup/303396/#When:05:01:08Z</guid>
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          <title>Recipe: Brenda&#8217;s Classic Chicken and Dumplings</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04R3_20091103-180203/303406/</link>
          <description><![CDATA[
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          <pubDate>Wed, 04 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SOUP04R3_20091103-180203/303406/#When:05:01:00Z</guid>
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          <title>Roast Pork with Apples</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PORK04R1_20091103-180203/303405/</link>
          <description><![CDATA[
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          <pubDate>Wed, 04 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PORK04R1_20091103-180203/303405/#When:05:01:00Z</guid>
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          <title>Wine of the Week: Graham Beck Gamekeeper&#8217;s Reserve Cabernet Sauvignon</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO04_20091103-165402/303399/</link>
          <description><![CDATA[
Wine: Graham Beck Gamekeeper &#8216; s Reserve Cabernet Sauvignon &nbsp; Winery: Graham Beck Wines, Robertson, South Africa &nbsp; Composition: 100 percent Cabernet Sauvignon &nbsp; Description: Blackberry aromas lead to a rich, juicy dark berry taste that lasts throughout a long finish. In-tank malolactic fermentation, which changes sharp malic acid to more mellow lactic acid, softens the feel of the wine in the mouth and adds to its complexity. Medium bodied. 14 percent alcohol            ]]></description>
          <pubDate>Wed, 04 Nov 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO04_20091103-165402/303399/#When:05:01:00Z</guid>
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          <title>Experimentation creates an impeccable blue&#45;cheese dressing</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF01_20091028-200805/302188/</link>
          <description><![CDATA[
I&#8217;ve been experimenting with homemade blue-cheese dressing for quite some time, and I&#8217;ve gotten so spoiled that I cannot bear to drizzle my veggies in anything but the real, homespun stuff. I&#8217;ve played around with several recipes - some that are more sour-cream based, some that are primarily mayonnaise and some rooted in buttermilk. I&#8217;ve added fresh herbs and I&#8217;ve omitted them. I&#8217;ve made thick, creamy dressings as well as more liquid-based ones. I&#8217;ve mixed by hand and with the food processor. Most importantly, I worked with all types of blue cheese, from the quick and easy pre-crumbled kind to the high-end import cheeses priced by the pound.           ]]></description>
          <pubDate>Sun, 01 Nov 2009 00:03:08 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF01_20091028-200805/302188/#When:04:03:08Z</guid>
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          <title>Recipe: Blue&#45;Cheese Dressing</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/recipe_blue-cheese_dressing/302189/</link>
          <description><![CDATA[
Recipe: Blue-Cheese Dressing           ]]></description>
          <pubDate>Sun, 01 Nov 2009 00:01:43 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/recipe_blue-cheese_dressing/302189/#When:04:01:43Z</guid>
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          <title>Flu doesn&#8217;t have to scare off trick&#45;or&#45;treaters</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/VFLU28_20091027-215604/301981/</link>
          <description><![CDATA[
Fear of the swine flu is no reason to be scared off of Halloween. Parents, children and neighbors can say &#8220;Boo!&#8220; to the flu this Saturday if they use some simple hygiene measures, public health experts said. &#8220;People need to continue their activities and just be smart about it,&#8220; said Virginia Commonwealth University&#8217;s Dr. Robin Foster.           ]]></description>
          <pubDate>Wed, 28 Oct 2009 00:03:39 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/VFLU28_20091027-215604/301981/#When:05:03:39Z</guid>
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          <title>Wine of the Week: Gray Ghost Adieu</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO28_20091027-194805/301927/</link>
          <description><![CDATA[
Wine: Gray Ghost Adieu &nbsp; Winery: Gray Ghost Vineyards, Amissville (http://www.grayghostvineyards.com) &nbsp; Composition: 100 percent late harvest Vidal Blanc &nbsp; Description: This highly decorated dessert wine is smooth drinking with a great balance of sweetness&#8212;without being syrupy&#8212;and acidity. Notes of pear and apricot make this a perfect after-dinner drink. 11.5 percent residual sugar. 13.9 percent alcohol (2007 vintage), 13.2 percent alcohol (2008 vintage)            ]]></description>
          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO28_20091027-194805/301927/#When:05:01:00Z</guid>
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          <title>Recipe: Candy Corn Cordials</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DRNK28R1_20091027-194805/301926/</link>
          <description><![CDATA[
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          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DRNK28R1_20091027-194805/301926/#When:05:01:00Z</guid>
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         <item>
          <title>Meringue Ghosts</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R3_20091027-194805/301924/</link>
          <description><![CDATA[
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          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R3_20091027-194805/301924/#When:05:01:00Z</guid>
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         <item>
          <title>Candy Corn Cookies</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R2_20091027-194805/301923/</link>
          <description><![CDATA[
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          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R2_20091027-194805/301923/#When:05:01:00Z</guid>
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          <title>Recipe: Orange Mediterranean Chicken Saut&amp;eacute; with Brown Rice</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-HALL28R1_20091027-194603/301922/</link>
          <description><![CDATA[
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          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-HALL28R1_20091027-194603/301922/#When:05:01:00Z</guid>
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          <title>Chicken saut&#233; makes for quick, nutritious Halloween dinner</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-HALL28_20091027-194603/301921/</link>
          <description><![CDATA[
The trouble with dinner on Halloween is you need to compete with gobs and gobs of candy. Which means dinner needs to be flavorful enough to appeal to little goblins with Milky Ways on their minds, healthy enough to offset all that sugar, and fast enough so your troop of treaters doesn&#8217;t revolt while waiting to get out the door. And that was the inspiration for this simple chicken saut&#233;. Serve it with a quick saut&#233; of baby spinach with garlic and lemon zest.           ]]></description>
          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-HALL28_20091027-194603/301921/#When:05:01:00Z</guid>
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         <item>
          <title>Spider Truffles</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R4_20091027-194603/301920/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R4_20091027-194603/301920/#When:05:01:00Z</guid>
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         <item>
          <title>Great Pumpkin Cookies</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R1_20091027-194603/301919/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 28 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-COOK28R1_20091027-194603/301919/#When:05:01:00Z</guid>
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         <item>
          <title>Roundup: Keselowski, Peters claim victories</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/RACE25R_20091024-220606/301465/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Sun, 25 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/RACE25R_20091024-220606/301465/#When:05:01:00Z</guid>
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          <title>Food&#45;cart vendors offer a world of choices</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CART21_20091020-195606/300505/</link>
          <description><![CDATA[
There&#8217;s a world of choices for a lunch out in Richmond. And that&#8217;s just on one corner. Stretching a block south and a block west from the corner of 11th and Marshall streets, you can get Chinese, Indian, Jamaican, Mediterranean and Greek food, among other choices, from street-cart vendors. Take a walk around the corner, and you&#8217;ll find hot dogs, chicken salad and wraps, too.           ]]></description>
          <pubDate>Wed, 21 Oct 2009 00:05:22 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CART21_20091020-195606/300505/#When:05:05:22Z</guid>
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          <title>Wine of the Week: Philip Carter Meritage 2006</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO21_20091020-195606/300510/</link>
          <description><![CDATA[
Wine: Philip Carter Meritage 2006 &nbsp; Winery: Philip Carter Winery of Virginia, Hume (http://www.pcwinery.com)&nbsp; Composition: 50 percent Cabernet Franc, 35 percent Merlot, 15 percent Cabernet Sauvignon &nbsp; Description: Nice cherry and strawberry aromas lead to a lush cherry taste. Tannins are smooth in this medium-bodied Bordeaux blend. Excellent finish has hints of pepper. As wine month in Virginia continues, this red provides a good example of a quality state wine. 13 percent alcohol            ]]></description>
          <pubDate>Wed, 21 Oct 2009 00:01:26 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO21_20091020-195606/300510/#When:05:01:26Z</guid>
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         <item>
          <title>The Accidental Chef: In Wales, food is magic</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF18_20091010-230802/298763/</link>
          <description><![CDATA[
A few weeks ago, I found myself standing seaside in the small, medieval town of Conwy in North Wales. As the seabirds cackled and the tide began to pull away, I couldn&#8217;t help but reflect on the magic that the Welsh coastline evokes. Perhaps it was the town of Conwy itself, with its mighty castle and fortressed walls, or maybe it was the way the light breeze off the bay carried the aroma of the Irish Sea, only a few miles away.           ]]></description>
          <pubDate>Sun, 18 Oct 2009 00:01:40 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF18_20091010-230802/298763/#When:05:01:40Z</guid>
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         <item>
          <title>Getting more out of that pumpkin than just a jack&#45;o&#8217;&#45;lantern</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF25_20091017-221403/300049/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: We carve a couple of pumpkins for Halloween just about every year. Yet once Halloween is over, we let our poor pumpkins sit there and rot until we eventually throw them away. I&#8217;d like to try to do something with them or at least find some kind of use for my leftover pumpkin. Any ideas?&#8212;Jane-o-lantern           ]]></description>
          <pubDate>Sun, 18 Oct 2009 00:01:19 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF25_20091017-221403/300049/#When:05:01:19Z</guid>
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          <title>Chef Tinsley&#8217;s Braised Conwy Mussels</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/chef_tinsleys_braised_conwy_mussels/299320/</link>
          <description><![CDATA[
Chef Tinsley&#8217;s Braised Conwy Mussels           ]]></description>
          <pubDate>Sun, 18 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/chef_tinsleys_braised_conwy_mussels/299320/#When:05:01:00Z</guid>
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         <item>
          <title>Wine of the Week: First Colony Viognier 2008</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO14_20091013-183803/299123/</link>
          <description><![CDATA[
Wine month in Virginia continues, and this Viognier is another good example of a quality state wine. This well-balanced white has floral aromas that lead to a smooth, banana-like taste with a hint of pineapple.            ]]></description>
          <pubDate>Wed, 14 Oct 2009 00:08:07 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO14_20091013-183803/299123/#When:05:08:07Z</guid>
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         <item>
          <title>Comfort food gets a healthy makeover</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF11_20091007-184208/297991/</link>
          <description><![CDATA[
When the weather starts getting cooler, I crave warm, comfort foods like mac and cheese, fried chicken and anything involving potatoes, but I&#8217;m trying to eat healthier and don&#8217;t want all the calories. I&#8217;d like to be able to cut out some of the fat in these dishes. Is there any way I can still have my cake and eat it, too?&#8212;Craving Casseroles           ]]></description>
          <pubDate>Sun, 11 Oct 2009 00:01:49 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF11_20091007-184208/297991/#When:05:01:49Z</guid>
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          <title>Latin food offers a variety of flavors, dishes by region</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07_20091006-185603/297789/</link>
          <description><![CDATA[
When it comes to food, Latino culture offers more than tacos and tamales. Like the culture, the food is intense, colorful, spicy and full of variety. Each country and region within those countries has its own cooking techniques and key ingredients that add certain characteristics and authenticity to their dishes. &#8220;It all starts with the ingredients,&#8220; said Jesus Medina, chef at the recently opened Aztek Grill in downtown Richmond, which serves dishes from all over Latin America. &#8220;The number one ingredient in Mexican food, for example, is the hot pepper.&#8220;           ]]></description>
          <pubDate>Wed, 07 Oct 2009 00:01:48 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07_20091006-185603/297789/#When:05:01:48Z</guid>
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          <title>Recipe: Jalape&amp;ntilde;o Roast Chicken with Baby Broccoli</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MEXI07R1_20091006-185603/297795/</link>
          <description><![CDATA[
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          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MEXI07R1_20091006-185603/297795/#When:05:01:00Z</guid>
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          <title>Cookbook gives fresh take on Mexican fare</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MEXI07_20091006-185603/297794/</link>
          <description><![CDATA[
For anyone who has ever bemoaned the state of the chain restaurant chimichanga, behold, salvation. Marcela Valladolid&#8217;s &#8220;Fresh Mexico&#8221; offers a modern cuisine bursting with vegetables, queso fresco and a half-dozen different types of chilies. Valladolid is judicious in her demands, and individual recipes require relatively few ingredients, shun complicated techniques and promise bold flavors with anchos and chipotles, lime, tomatillos, cilantro, rosemary and oregano.           ]]></description>
          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MEXI07_20091006-185603/297794/#When:05:01:00Z</guid>
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          <title>Recipe: Refried Bean and Cheese Pupusas</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R4_20091006-185603/297793/</link>
          <description><![CDATA[
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          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R4_20091006-185603/297793/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Chile Relleno</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R3_20091006-185603/297792/</link>
          <description><![CDATA[
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          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R3_20091006-185603/297792/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Chipotle Guacamole</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R2_20091006-185603/297791/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R2_20091006-185603/297791/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Flan</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R1_20091006-185603/297790/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LATI07R1_20091006-185603/297790/#When:05:01:00Z</guid>
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          <title>Wine of the Week: Barren Ridge Meritage 2007</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO07_20091006-185402/297788/</link>
          <description><![CDATA[
Wine: Barren Ridge Meritage 2007 (2009 Virginia State Fair Best in Show) &nbsp; Winery: Barren Ridge Vineyards, Fishersville &nbsp; Composition: 50 percent Merlot, 30 percent Cabernet Franc, 20 percent Petit Verdot &nbsp; Description: This Bordeaux blend richly deserved being named the top wine in the state fair&#8217;s competition. The best barrels of each of the varietals were blended and aged an extra year in oak, which resulted in a complex wine highlighted by dark cherry flavors, soft tannins and a velvety finish. 13 percent alcohol            ]]></description>
          <pubDate>Wed, 07 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO07_20091006-185402/297788/#When:05:01:00Z</guid>
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          <title>When it&#8217;s time to throw out food</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF04_20090930-195605/296525/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: It always seems as if my fridge is overloaded with food. I have to admit, sometimes I keep things a little longer than I should. But if it smells OK, then you can still eat it, right? I hate to throw things out, especially since my family is on a tight budget, but I don&#8217;t want to give everyone food poisoning. Can you help me determine what should stay and what should go?&#8212;Rotten in Dinwiddie           ]]></description>
          <pubDate>Sun, 04 Oct 2009 00:01:41 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF04_20090930-195605/296525/#When:05:01:41Z</guid>
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         <item>
          <title>Major league roundup</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/MLB04R_20091003-223208/297377/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Sun, 04 Oct 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/MLB04R_20091003-223208/297377/#When:05:01:00Z</guid>
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          <title>Eat, drink and celebrate Virginia&#8217;s wine month</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30_20090929-194604/296276/</link>
          <description><![CDATA[
Virginia wines continue to impress. Honors and accolades cite the quality of the wine&#8212;67 state wines won medals in the International Eastern Wine Competition, which featured entries from 16 countries and 34 U.S. states this year. Many of the state&#8217;s 148 wineries offer their wares, including award winners, at wine festivals or in tasting rooms. When wine month in Virginia starts tomorrow, festivals, tasting rooms and special wine events will take place just about everywhere from the Eastern Shore to the Blue Ridge Mountains and all points in between.           ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:10:25 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30_20090929-194604/296276/#When:05:10:25Z</guid>
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          <title>October wine events</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30G1_20090929-200203/296282/</link>
          <description><![CDATA[
Mount Vernon Fall Wine Festi val: Oct. 2-4, 6-9 p.m. each day (Oct. 3 is sold out); 17 wineries; $30; Information: http://www.mountvernon.org &nbsp; Carytown Wine Festival: Oct. 4, noon-6 p.m.; 11 wineries; $15 advance, $20 at gate, $10 designated driver, children younger than 12 free with a paid adult. Information: http://www.carytownrva.org/fw.php            ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:09:28 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30G1_20090929-200203/296282/#When:05:09:28Z</guid>
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         <item>
          <title>Recipe: Caf&amp;eacute; Provencal Oyster Stew</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R3_20090929-200203/296285/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R3_20090929-200203/296285/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Crudo di Tonno Alla Battuta (Carpaccio of Tuna)</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R2_20090929-200203/296284/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R2_20090929-200203/296284/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Scallops Sweetheart</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R1_20090929-200203/296283/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30R1_20090929-200203/296283/#When:05:01:00Z</guid>
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         <item>
          <title>Virginia Wine Month: fast facts</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30B1_20090929-194604/296277/</link>
          <description><![CDATA[
State wineries: 148 &nbsp; U.S. rank: 5th (behind California, 1,689; Washington, 650; Oregon, 395; New York, 273) &nbsp; Top Virginia producers: (approximate cases in 2008) Chateau Morrisette (60,000), Williamsburg Winery (58,000), Barboursville Vineyards (35,000), Prince Michel (34,800), Kluge Winery and Vineyard (30,000), Horton Vineyards (30,000)            ]]></description>
          <pubDate>Wed, 30 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE30B1_20090929-194604/296277/#When:05:01:00Z</guid>
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         <item>
          <title>THE ACCIDENTAL CHEF: Summer&#8217;s over, but strawberry pie is a keeper</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF27_20090923-194007/295001/</link>
          <description><![CDATA[
I saw quarts of strawberries on sale for $2.50 the other day, which isn&#8217;t too bad, considering summer is over. Home cooks are probably already thinking about squash and looking forward to fall apples. Yet, while many of us tend to think of strawberries as an early-summer treat, fresh strawberries are available year-round.           ]]></description>
          <pubDate>Sun, 27 Sep 2009 00:01:36 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF27_20090923-194007/295001/#When:05:01:36Z</guid>
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         <item>
          <title>Major league roundup</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/MLB27R_20090926-223206/295828/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Sun, 27 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/MLB27R_20090926-223206/295828/#When:05:01:00Z</guid>
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         <item>
          <title>Colleges make it easier to avoid the &#8216;freshman 15&#8217;</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23_20090922-185203/294710/</link>
          <description><![CDATA[
Freshman year at college is a time to expand your mind and your horizons. For many students, it&#8217;s also a time to unwittingly expand the waistline. Extra pounds dubbed the &#8220;freshman 15&#8221; are as much a part of college life as new-found freedom. Suddenly faced with an all-you-can-eat buffet almost around the clock&#8212;and no parents to tell them what to eat&#8212;some students lack the discipline to know when enough is enough.            ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:08:07 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23_20090922-185203/294710/#When:05:08:07Z</guid>
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          <title>Wine of the Week: Avery Quinn 2007 Chardonnay</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO23_20090922-213402/294775/</link>
          <description><![CDATA[
Wine: Avery Quinn 2007 Chardonnay &nbsp; Winery: Cellared and bottled by Avery Quinn Vineyards, Monterey, Calif.; produced by X Winery, Napa, Calif. &nbsp; Composition: 97 percent Chardonnay, 3 percent Roussanne &nbsp; Description: Crisp to start, softer in the mouth (because of the Roussanne), this Chardonnay has light, bright green apple and some pear tastes. Excellent buy. 14.2 percent alcohol            ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:05:11 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO23_20090922-213402/294775/#When:05:05:11Z</guid>
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         <item>
          <title>Recipe: Tandoori Chicken Thighs</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R1_20090922-213206/294773/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R1_20090922-213206/294773/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Mandarin Orange Chicken</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R5_20090922-185203/294712/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R5_20090922-185203/294712/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Oven Roasted Carrots</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R3_20090922-185203/294711/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R3_20090922-185203/294711/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Jersey Dirt</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R4_20090922-185002/294709/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R4_20090922-185002/294709/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Kitcheri</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R2_20090922-185002/294708/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23R2_20090922-185002/294708/#When:05:01:00Z</guid>
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         <item>
          <title>Stay active, avoid college weight gain</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23G1_20090922-185002/294707/</link>
          <description><![CDATA[
According to Freshman15.com, most freshman college students don&#8217;t gain 15 pounds during their first semester at school.&nbsp; While girls are more likely to gain weight than guys because they tend to eat more junk food, the site says, the average weight gain is about 5 pounds. However, both sexes can fall prey to a new lifestyle that comes with the freedom of being away from home and being able to eat and drink whatever they want.           ]]></description>
          <pubDate>Wed, 23 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOOD23G1_20090922-185002/294707/#When:05:01:00Z</guid>
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         <item>
          <title>When it&#8217;s frying time again, check these techniques</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF20_20090916-203609/293329/</link>
          <description><![CDATA[
I recently read an article that had a recipe for deep-fried butter. (I know, it&#8217;s gross.) While I don&#8217;t necessarily want to fry globs of butter, I would like to learn how to fry other foods such as onion rings, french fries or fish. I&#8217;ve never deep-fried anything, and I don&#8217;t want to waste a bunch of expensive oil. Can you share a few basic tips for a deep-fry newbie? - Fry Daddy           ]]></description>
          <pubDate>Sun, 20 Sep 2009 00:01:10 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF20_20090916-203609/293329/#When:05:01:10Z</guid>
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         <item>
          <title>Area farmers markets</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/W-FMAR17_20090916-195008/293307/</link>
          <description><![CDATA[
Area farmers markets Ashland Farmers&#8217; Market, 101 Thompson St., Ashland, (804) 798-9219. 9 a.m.-noon Saturdays through November. Byrd House Market, behind William Byrd Community House, South Linden Street and Idlewood Avenue, (804) 643-2717. 3:30-7 p.m. Tuesdays through October. Chester Farmers&#8217; Market, Chester Village Green, Village Green Drive and Centre Street, (804) 748-9650. 9 a.m.-1 p.m. Saturdays through October. Goochland Farmers&#8217; Market, 2955 River Road West, Goochland, (804) 332-3144. 8 a.m.-noon Saturdays through October. Huguenot-Robious Farmers&#8217; Market, Great Big Greenhouse, 2051 Huguenot Road, (804) 320-1317. 10 a.m.-3 p.m. Thursdays through Nov. 19. Lakeside Market, 6110 Lakeside Ave., (804) 262-6593. 8 a.m.-noon and 3-7 p.m. Wednesdays and 8 a.m.-noon Saturdays through November. Market Emporium at Bryan Park, Hermitage Road between Bryan Park and Bellevue avenues, (804) 513-3100. 3-7 p.m. Tuesdays through November. St. Stephen&#8217;s Farmers&#8217; Market, St. Stephen&#8217;s Episcopal Church, 6000 Grove Ave. (804) 288-2867. 8 a.m.-noon Saturdays through October. 17th Street Farmers&#8217; Market, 17th and East Main streets, http://www.17thstreet farmersmarket.com or (804) 646-0477. 8:30 a.m.-4 p.m. Thursdays and 9 a.m.-4 p.m. Saturdays and Sundays through mid-December (except as noted). South of the James Market, Forest Hill Park, Forest Hill Avenue and 42nd Street, (804) 513-3100. 8 a.m.-1 p.m. Saturdays through December. West End Farmers&#8217; Market, Gayton Road and Ridgefield Parkway, http://www.westendfarmersmarket.com or (804) 564-9989. 8 a.m.-noon Saturdays and Wednesdays through mid-December. Whole Foods Market Farmers&#8217; Market, in front of the store, 11173 W. Broad St., (804) 364-4050. 4-7 p.m. Wednesdays through October.           ]]></description>
          <pubDate>Thu, 17 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/W-FMAR17_20090916-195008/293307/#When:05:01:00Z</guid>
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          <title>Wine of the Week: Pietra Santa 2007 Zinfandel</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO16_20090915-183807/293044/</link>
          <description><![CDATA[
Wine: Pietra Santa 2007 Zinfandel &nbsp; Winery: Pietra Santa Winery, Hollister, Calif. &nbsp; Composition: 93 percent Zinfandel, 7 percent Dolcetto &nbsp; Description: Intense cherry, berry and plum tastes lead to a black pepper finish in this bold winner from Pietra Santa, a little-known winery located in California&#8217;s Central Coast region. Well balanced. 14.5 percent alcohol            ]]></description>
          <pubDate>Wed, 16 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO16_20090915-183807/293044/#When:05:01:00Z</guid>
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         <item>
          <title>Chocolate Chip Cheese Ball</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAIL16R1_20090915-183807/293043/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 16 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAIL16R1_20090915-183807/293043/#When:05:01:00Z</guid>
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         <item>
          <title>Apricot Drink (Sharab Amar al Deen)</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16R2_20090915-183807/293041/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 16 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16R2_20090915-183807/293041/#When:05:01:00Z</guid>
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         <item>
          <title>Date Pinwheels</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16R1_20090915-183807/293040/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 16 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16R1_20090915-183807/293040/#When:05:01:00Z</guid>
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         <item>
          <title>Muslims prepare for end of Ramadan</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16_20090915-183807/293038/</link>
          <description><![CDATA[
Ramadan, the ninth month of the Islamic calendar, concludes Saturday at sunset. During the month, Muslims have been abstaining from food and drink from dawn to sunset as a spiritual practice. Amal Damaj, wife of Imad Damaj, president of the Virginia Muslim Coalition for Public Affairs, wrote this essay about fasting and Ramadan meals:           ]]></description>
          <pubDate>Wed, 16 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAMA16_20090915-183807/293038/#When:05:01:00Z</guid>
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         <item>
          <title>Green tomatoes signal the end of summer</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-2CHEF13_20090910-121001/291847/</link>
          <description><![CDATA[
Every time the hubby and I hit the local market and that big pile of green tomatoes catches his eye, as if almost on cue he announces, &#8220;We have got to make fried green tomatoes!&#8220; More often than not, I acquiesce. Green tomatoes are a wonderful ending to summer, and along with starring roles in relishes, tomato pies and piquant soups, these once-a-year treats are made for frying. Whether you choose to fry them in flour, cornmeal or both, green tomatoes are an irresistible addition to any fall menu.           ]]></description>
          <pubDate>Sun, 13 Sep 2009 00:01:28 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-2CHEF13_20090910-121001/291847/#When:05:01:28Z</guid>
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         <item>
          <title>Lauded Shenandoah Valley farm participated in St. Stephen&#8217;s farmers market</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POLY09_20090908-180605/291381/</link>
          <description><![CDATA[
The clergy and vestry at Richmond&#8217;s St. Stephen&#8217;s were inspired by a similar church farmers market in Atlanta and decided to use its large parking lot to create its own market to grow its ministry and help residents eat locally. Since May, a variety of local farms have set up stands there to sell produce and meats from 8 a.m. until noon on Saturdays.           ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:58 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POLY09_20090908-180605/291381/#When:05:01:58Z</guid>
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         <item>
          <title>Polyface Summer Spinach Quiche</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/polyface_summer_spinach_quiche/291385/</link>
          <description><![CDATA[
Polyface Summer Spinach Quiche           ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:38 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/polyface_summer_spinach_quiche/291385/#When:05:01:38Z</guid>
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         <item>
          <title>Terms to know when eating locally</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POLY09B1_20090908-231601/291530/</link>
          <description><![CDATA[
Locavore: A person who eats only food grown within a certain radius, say 200 miles from their home. Such items as coffee and chocolate that are difficult to grow in the U.S. are commonly excluded, although local roasters and chocolate makers are often chosen. Sustainable agriculture: Concentrates on lessening any negative environmental impact of farming, and fosters an awareness of working conditions of laborers, while meeting the community needs, and providing better health and safety for the consumer.           ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-POLY09B1_20090908-231601/291530/#When:05:01:00Z</guid>
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          <title>Recipe: Avocado Soup with Crab</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BITT09R1_20090908-180605/291379/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BITT09R1_20090908-180605/291379/#When:05:01:00Z</guid>
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         <item>
          <title>Bittman keeps recipes short in new cookbook</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BITT09_20090908-180605/291377/</link>
          <description><![CDATA[
Mark Bittman wants you to be free. In his new book &#8220;Kitchen Express&#8221; the New York Times columnist and best-selling cookbook author offers more than 400 &#8220;recipes&#8221; that are more creative cooking suggestions than staunch commands. This is good. This is empowering. This is no reason to be afraid. Bittman&#8217;s &#8220;precisely imprecise&#8221; approach debunks the eatertainment industry myth that cooking&#8212;real cooking&#8212;is a matter of precision.           ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BITT09_20090908-180605/291377/#When:05:01:00Z</guid>
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         <item>
          <title>Wine of the Week: Rodney Strong Estate Chalk Hill Chardonnay 2007</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO09_20090907-180805/291214/</link>
          <description><![CDATA[
Wine: Rodney Strong Estate Chalk Hill Chardonnay 2007 &nbsp; Winery: Rodney Strong Vineyards, Healdsburg, Calif. (Sonoma) &nbsp; Composition: 100 percent Chardonnay &nbsp; Description: Whether you&#8217;re a fan of creamy Chardonnays or those with a crispness, this excellent Chardonnay will satisfy your palate. Crisp and creamy with some minerality, Chalk Hill has nice fruit with some light oak. Medium bodied. 14.3 percent alcohol            ]]></description>
          <pubDate>Wed, 09 Sep 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO09_20090907-180805/291214/#When:05:01:00Z</guid>
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         <item>
          <title>THE ACCIDENTAL CHEF: What herbs you really need</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF06_20090902-190006/290020/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: I am just starting to cook seriously, and in the process of stocking my kitchen with certain essentials, including dried herbs. There are so many different herbs and spices. Which ones do I really need?&#8212;The Herb Guy            ]]></description>
          <pubDate>Sun, 06 Sep 2009 00:06:03 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF06_20090902-190006/290020/#When:05:06:03Z</guid>
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         <item>
          <title>Green tomatoes signal the end of summer</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF13_20090904-180802/290673/</link>
          <description><![CDATA[
KENDRA BAILEY MORRIS Every time the hubby and I hit the local market and that big pile of green tomatoes catches his eye, as if almost on cue he announces, &#8220;We have got to make fried green tomatoes!&#8220; More often than not, I acquiesce. Green tomatoes are a wonderful ending to summer, and along with starring roles in relishes, tomato pies and piquant soups, these once-a-year treats are made for frying. Whether you choose to fry them in flour, cornmeal or both, green tomatoes are an irresistible addition to any fall menu.           ]]></description>
          <pubDate>Fri, 04 Sep 2009 18:07:23 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF13_20090904-180802/290673/#When:23:07:23Z</guid>
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         <item>
          <title>It&#8217;s still summer, so bring on the hot dogs</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02_20090901-181406/289750/</link>
          <description><![CDATA[
A staple of summer barbecues and lunch carts, the hot dog usually gets washed down with a beer or soda. And sometimes that&#8217;s what a tube of processed meat squashed into a bun and slathered in ketchup demands.           ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:08:23 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02_20090901-181406/289750/#When:05:08:23Z</guid>
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         <item>
          <title>Recipe: Bacon&#45;Infused Bourbon</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R2_20090901-181406/289752/</link>
          <description><![CDATA[
Recipe: Bacon-Infused Bourbon
2 strips warm cooked bacon, chopped
4 ounces bourbon 
In a small bowl, combine the bacon, any fat that collected in the pan during cooking, and the bourbon. Refrigerate for 1 hour, or until the fat solidifies on the surface of the bourbon.
Remove and discard the fat on the surface, then line a mesh strainer with cheese cloth, then strain the bourbon. If not using immediately, refrigerate. &#8212;Adapted from PDT cocktail bar in New York           ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:04:59 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R2_20090901-181406/289752/#When:05:04:59Z</guid>
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         <item>
          <title>Local bartender&#8217;s drink earns spot as finalist in Ocean Spray contest</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CRAN02_20090901-181406/289748/</link>
          <description><![CDATA[
Lewis Thompson is packing for New York City and wants to win $25,000. A bartender at the Sam Adams at Richmond International Airport, Thompson&#8217;s Tropical Summer Sling has earned him a spot as a finalist in Ocean Spray&#8217;s Ultimate Cranberry Recipe Contest. He&#8217;ll compete in a cook-off Oct. 6 in New York City, where contest judge and Food Network Star Tyler Florence will announce the winners.           ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:04:52 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CRAN02_20090901-181406/289748/#When:05:04:52Z</guid>
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         <item>
          <title>Recipe: Benton&#8217;s Old Fashioned</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R1_20090901-181406/289751/</link>
          <description><![CDATA[
Recipe: Benton&#8217;s Old Fashioned           ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:04:17 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R1_20090901-181406/289751/#When:05:04:17Z</guid>
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          <title>Recipe: Manchego Cheese and Garlic Dogs</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R3_20090901-182003/289757/</link>
          <description><![CDATA[
Recipe: Manchego Cheese and Garlic Dogs
Makes 6 servings.
2 heads garlic, top &frac12; inch cut off 
5 teaspoons extra-virgin olive oil, divided
&frac12; cup diced jarred roasted red peppers
1 tablespoon chopped fresh parsley
Kosher salt and ground black pepper, to taste
6 grilled all-beef hot dogs
6 grilled hot dog buns or other bread or rolls
&frac12; cup grated manchego cheese
Sherry wine vinegar or balsamic vinegar

Heat the oven to 400&deg;.
Place each head of garlic, cut side up, on a square of foil. Drizzle each with 1 teaspoon of oil, then wrap the foil up around the garlic. Place packets on the oven rack and roast until garlic is tender, about 45 minutes. Open packets and cool for 15 minutes.
Squeeze the roasted garlic cloves into a small bowl. Mash enough roasted garlic to measure &frac14; cup (reserve remaining garlic for another use). In a small bowl, mix the garlic with the remaining 3 teaspoons of oil, the red peppers and parsley. Season with salt and pepper.
Arrange the hot dogs in the buns, then top each with the garlic relish, the cheese and a drizzle of vinegar. &#8212;Bon Appetit magazine           ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:03:23 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DOGS02R3_20090901-182003/289757/#When:05:03:23Z</guid>
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         <item>
          <title>September wine festivals</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST02_20090901-182003/289758/</link>
          <description><![CDATA[
Last Days of Summer Jazz: Lake Anna Winery, Spotsylvania; Saturday, 5-9 p.m.; $15 for wine tasting and entertainment, $30 for wine tasting, food and entertainment (reservations required for food) Information: http://www.lawinery.com or (540) 895-5085 &nbsp; Herndon Jazz &amp; Wine Festival: Town Green, Herndon; Monday, noon-6 p.m.; 12 wineries; $5-15; Information: (703) 435-6868            ]]></description>
          <pubDate>Wed, 02 Sep 2009 00:03:21 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST02_20090901-182003/289758/#When:05:03:21Z</guid>
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          <title>The Accidental Chef: Making the perfect crab cake</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF30_20090826-182010/288441/</link>
          <description><![CDATA[
There&#8217;s no doubt that the jury&#8217;s still out when it comes to making the perfect crab cake. Whether it&#8217;s the type of meat, seasonings, oil for frying, or most often filler (what type and how much), those of us who relish this classic dish are often deeply attached to our own particular recipe. And don&#8217;t even get me starting on remoulade versus tartar versus nothing but a squeeze of lemon juice. That&#8217;s an article in and of itself.           ]]></description>
          <pubDate>Sun, 30 Aug 2009 00:01:15 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF30_20090826-182010/288441/#When:05:01:15Z</guid>
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         <item>
          <title>For big party on a small budget, think tapas</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26_20090825-181404/288212/</link>
          <description><![CDATA[
Are your big dinner party plans clashing with your small budget? Consider keeping your plates small, too. Spanish-style tapas are by definition budget-friendly, since they are small plates of food traditionally served at bars. Most can be prepared quickly and using inexpensive ingredients, allowing you to serve a varied and flavorful menu while keeping costs down.           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:08:40 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26_20090825-181404/288212/#When:05:08:40Z</guid>
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          <title>Recipe: White Sangria</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R1_20090825-181404/288213/</link>
          <description><![CDATA[
Fill a glass pitcher with ice, then add the fruit. Slowly pour in the sparkling wine, tilting the bottle and pitcher as needed so the wine runs down the inside of the pitcher walls.           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:07:44 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R1_20090825-181404/288213/#When:05:07:44Z</guid>
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         <item>
          <title>Recipe: Watermelon and Tomato Skewers</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R3_20090825-181404/288215/</link>
          <description><![CDATA[
Place 1 watermelon cube on each skewer, then top with tomato. Arrange the skewers standing on a serving plate.           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:06:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R3_20090825-181404/288215/#When:05:06:00Z</guid>
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         <item>
          <title>Recipe: Chicken Wing Confit with Green Olive Puree</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R2_20090825-181404/288214/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TAPA26R2_20090825-181404/288214/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Lemon Meringue Pie Ice Cream</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26R2_20090825-181404/288209/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26R2_20090825-181404/288209/#When:05:01:00Z</guid>
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         <item>
          <title>Recipe: Cake Ice Cream</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26R1_20090825-181404/288208/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26R1_20090825-181404/288208/#When:05:01:00Z</guid>
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         <item>
          <title>Doctor your ice cream with cake and pie</title>
          <link>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26_20090825-181404/288207/</link>
          <description><![CDATA[
Surely I&#8217;m not the only person who has spent the past 20 years trying to re-create that one perfect ice-cream moment from my youth. Long before cake batter ice cream became commonplace, I found a tiny ice-cream shop serving scoops of cake ice cream. As in, chunks of cake&#8212;fully baked and frosted&#8212;had been mixed into vanilla ice cream.           ]]></description>
          <pubDate>Wed, 26 Aug 2009 00:01:00 EST</pubDate>
<guid>http://www2.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CAKE26_20090825-181404/288207/#When:05:01:00Z</guid>
        </item>
    
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