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    <title>Food &amp; Cooking for Richmond Times-Dispatch</title>
    <link>http://www.timesdispatch.com/rtd/lifestyles/</link>
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        <title>Food &amp; Cooking for Richmond Times-Dispatch</title>
        <link>http://www.timesdispatch.com/rtd/lifestyles/</link>
        <width>144</width>
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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>2009-07-09T18:50:48-05:00</dc:date>

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         <item>
          <title>Hanover and Shockoe tomato festivals spotlight summer&#8217;s finest specimens</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08_20090707-191001/278557/</link>
          <description><![CDATA[
Think there&#8217;s no such thing as too much tomato? You can put that theory to taste Saturday when the area&#8217;s two big annual tomato festivals go head to head. The Hanover Tomato Festival is up first, kicking off its 31st year when the gates open at 9 a.m. at Pole Green Park. Two hours later, the 11th annual Shockoe Tomato Festival takes over Richmond&#8217;s 17th Street Farmers&#8217; Market.           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:11:31 EDT</pubDate>
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          <title>Boo&#8217;s Hanover Tomato and Lime Salsa</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R_20090707-155602/278527/</link>
          <description><![CDATA[

4 medium very ripe Hanover tomatoes
1 fresh jalape&ntilde;o pepper, seeded and diced
1 tablespoon chopped fresh cilantro leaves
1 medium red or sweet onion, minced
1 clove garlic, minced           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:09:34 EDT</pubDate>
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          <title>Grilled Chicken with Boursin &amp; Sun&#45;Dried Tomatoes</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/grilled_chicken_with_boursin_sun-dried_tomatoes/278550/</link>
          <description><![CDATA[
Grilled Chicken with Boursin &amp; Sun-Dried Tomatoes           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:09:16 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/grilled_chicken_with_boursin_sun-dried_tomatoes/278550/#When:04:09:16Z</guid>
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          <title>Wine of the Week: Wildekrans Pinotage 2007</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO08_20090707-201601/278560/</link>
          <description><![CDATA[
Wine: Wildekrans Pinotage 2007 &nbsp; Winery: Wildekrans Wine Estate, Walker Bay, South Africa &nbsp; Composition: 100 percent Pinotage &nbsp; Description: This smooth-drinking red with soft tannins has layers of berries, primarily red cherry. Aged in French and American oak. 14.5 percent alcohol. &nbsp; Cost: $16-$18            ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:05:32 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO08_20090707-201601/278560/#When:04:05:32Z</guid>
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          <title>When she couldn&#8217;t find a book she liked, Richmond mother wrote one</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/E-BOOK08_20090707-222602/278646/</link>
          <description><![CDATA[
If you want a book written right, write it yourself. That&#8217;s the conclusion Trinace Johnson came to after she began looking for books about food allergies for her allergic son, Jordan. &#8220;Most of the selections of child food-allergy books were really, really bad,&#8220; Johnson said. &#8220;I kept thinking, &#8216;I can write a way better and more interesting story than these.&#8216;           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:03:29 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/E-BOOK08_20090707-222602/278646/#When:04:03:29Z</guid>
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          <title>Sur La Table offers cooking camps for kids</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SURL08_20090707-180804/278553/</link>
          <description><![CDATA[
Sur La Table is offering cooking camps for children and teens in the coming weeks. The cost of the five-day camps is $350 per person. Camps, which are held at the cookware store in Stony Point Fashion Park, are designed for children ages 8-12 or 13 and older. For details, visit http://www.surlatable.com or call (804) 272-7094.           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:03:28 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SURL08_20090707-180804/278553/#When:04:03:28Z</guid>
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         <item>
          <title>Boo&#8217;s Hanover Tomato and Lime Salsa</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R4_20090707-235802/278714/</link>
          <description><![CDATA[
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          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R4_20090707-235802/278714/#When:04:01:00Z</guid>
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          <title>Scalloped Hanover Tomatoes with Basil</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R3_20090707-210201/278569/</link>
          <description><![CDATA[
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          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R3_20090707-210201/278569/#When:04:01:00Z</guid>
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         <item>
          <title>Green Tomato Cake</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R2_20090707-210201/278568/</link>
          <description><![CDATA[
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          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R2_20090707-210201/278568/#When:04:01:00Z</guid>
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         <item>
          <title>Boo&#8217;s Hanover Tomato and Lime Salsa</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R1_20090707-210001/278566/</link>
          <description><![CDATA[
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          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-TOMA08R1_20090707-210001/278566/#When:04:01:00Z</guid>
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         <item>
          <title>July wine festivals</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST08_20090707-201802/278561/</link>
          <description><![CDATA[
http://www.vafoodandwine.com &nbsp; Horse and Hound Wine Festival: Johnson&#8217;s Orchard, Bedford; eight wineries; Saturday 11 a.m. to 6 p.m.; $10 advance, $15 at gate, under 12 $5, dogs $5; information:  http://www.bedfordwine.com &nbsp; Cajun Zydeco: Lake Anna Winery; Saturday 6 p.m. to 10 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            ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST08_20090707-201802/278561/#When:04:01:00Z</guid>
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          <title>Recipe: Barbecue chicken pasta salad with lime and sour cream</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PAST08R_20090707-180604/278552/</link>
          <description><![CDATA[
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          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PAST08R_20090707-180604/278552/#When:04:01:00Z</guid>
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         <item>
          <title>Barbecue and pasta salad rolled together</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PAST08_20090707-180604/278551/</link>
          <description><![CDATA[
Pasta salad and barbecued chicken are a natural pairing for summer picnics. They&#8217;re even better in the same dish. This fast and easy take on pasta salad starts with a traditional base of pasta and diced vegetables. But instead of mayonnaise, which can be cloying, it is tossed with sour cream. Low-fat versions would be fine, but regular is best for unbeatable creamy richness.           ]]></description>
          <pubDate>Wed, 08 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PAST08_20090707-180604/278551/#When:04:01:00Z</guid>
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          <title>ACCIDENTAL CHEF: Moulard duck a unique specialty in southwest France</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF05_20090701-202607/277451/</link>
          <description><![CDATA[
I recently had the pleasure of visiting the Aquitaine region in the southwestern part of France. It&#8217;s a unique and beautiful place that oozes a rich and fierce history. There are 12thand 13th-century castles that dot the banks of the Dordogne River and quaint villages and &#8220;bastides&#8221; (walled towns) that boast incredible outdoor markets brimming with local culinary specialties unique to this region of France.           ]]></description>
          <pubDate>Sun, 05 Jul 2009 00:01:43 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF05_20090701-202607/277451/#When:04:01:43Z</guid>
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         <item>
          <title>Civet de Canard au Vin de Bergerac</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/civet_de_canard_au_vin_de_bergerac/278078/</link>
          <description><![CDATA[
Helene Boulet has generously agreed to share one of her recipes for duck casserole.           ]]></description>
          <pubDate>Sat, 04 Jul 2009 21:20:25 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/civet_de_canard_au_vin_de_bergerac/278078/#When:01:20:25Z</guid>
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          <title>Fuss&#45;free summer fruit desserts let flavors shine at meals end</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01_20090630-184002/277223/</link>
          <description><![CDATA[
With so many fruits in peak season by July Fourth, summery desserts almost make themselves. Fruits are always a treat when eaten unadorned and out of hand, but they&#8217;re also the perfect starting place for an impressive variety of pies, cakes, bars, tarts and crumbles. For the Fourth, Kafka likes a classic strawberry shortcake.            ]]></description>
          <pubDate>Wed, 01 Jul 2009 00:05:50 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01_20090630-184002/277223/#When:04:05:50Z</guid>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO01_20090630-184803/277229/</link>
          <description><![CDATA[
JACK BERNINGER &nbsp; Wine: Lake Anna Chardonnay Barrel Select 2007 &nbsp; Winery: Lake Anna Winery, 5621 Courthouse Road, Spotsylvania (http://www.lawinery.com)&nbsp; Composition: 100 percent Chardonnay &nbsp; Description: In a state in which Chardonnay is a quality wine, this one stands out. Floral aromas are followed by toasty almond with just a touch of creaminess. Perfect for summer deck sipping and for year-round meals (pastas, hearty chicken dishes). 13.5 percent alcohol.            ]]></description>
          <pubDate>Wed, 01 Jul 2009 00:04:44 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO01_20090630-184803/277229/#When:04:04:44Z</guid>
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          <title>Corn on the cob isn&#8217;t just for cooking</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CORN01_20090630-184002/277221/</link>
          <description><![CDATA[
Husk that corn! And leave it at that. We love our summer corn grilled, boiled, steamed and slathered, but raw corn&#8212;that&#8217;s right, no cooking&#8212;is nature&#8217;s candy. We think of corn as a vegetable, but it&#8217;s also a grain or a seed that&#8217;s picked before maturity, says University of Florida horticulture professor Stephen Olson. And like other seeds that we eat raw&#8212;think sugar snap peas with their crunchy pods and delicate fleshy globes&#8212;raw corn bursts with succulence.           ]]></description>
          <pubDate>Wed, 01 Jul 2009 00:03:37 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CORN01_20090630-184002/277221/#When:04:03:37Z</guid>
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          <title>Raspberry and Beaujolais Granita</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01R2_20090630-184803/277228/</link>
          <description><![CDATA[
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          <pubDate>Wed, 01 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01R2_20090630-184803/277228/#When:04:01:00Z</guid>
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          <title>Grilled S&#8217;mores&#45;Stuffed Bananas</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01R1_20090630-184803/277227/</link>
          <description><![CDATA[
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          <pubDate>Wed, 01 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FOUR01R1_20090630-184803/277227/#When:04:01:00Z</guid>
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          <title>Recipe: Raw corn and tomato salad</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CORN01R_20090630-184002/277222/</link>
          <description><![CDATA[
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          <pubDate>Wed, 01 Jul 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CORN01R_20090630-184002/277222/#When:04:01:00Z</guid>
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          <title>Cooking with cast iron is not difficult</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF28_20090624-200207/276132/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: For my wedding, my grandmother gave me one of her antique cast-iron skillets. I&#8217;ve never used cast iron, and I&#8217;m not really sure how to care for it. Also, the skillet has started to rust, so I&#8217;m not sure if it&#8217;s usable anymore. Can you help me?&#8212;Confused About Cast Iron DEAR CONFUSED: You are one lucky gal. A well-weathered cast-iron pan is like hitting the cooking jackpot. The great thing about cast iron is that the more culinary wear and tear it receives, the better it is.           ]]></description>
          <pubDate>Sun, 28 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF28_20090624-200207/276132/#When:04:01:00Z</guid>
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          <title>Dutch ovens take &#8216;outdoor cooking&#8217; to a new level</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24_20090623-183805/275816/</link>
          <description><![CDATA[
The notion of &#8220;outdoor cooking,&#8220; either on a camping trip or in your backyard, often conjures up images of a hot dog speared on a stick and held over an open flame. Dessert means wiping off the stick&#8212;or maybe not&#8212;and doing the same trick with a couple of marshmallows. Bon appetit! For those seeking a more satisfying outdoor dining experience without significantly more trouble, here are two words that might change your life: Dutch oven.           ]]></description>
          <pubDate>Wed, 24 Jun 2009 00:08:35 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24_20090623-183805/275816/#When:04:08:35Z</guid>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO24_20090623-183805/275823/</link>
          <description><![CDATA[
JACK BERNINGER &nbsp; Wine: 2007 Meinklang Burgenland Red &nbsp; Winery: Michlits W. GmbH, Austria &nbsp; Composition: 70 percent Zweigelt, 30 percent Blaufrankisch &nbsp; Description: Soft berry aromas lead to a nicely balanced red wine that has dominant flavors of cherries and dark berries with some spice. Smooth drinking. Soft tannins. Drink just below room temperature or about 65 degrees. Shelf life of 1-2 years. 13.5 percent alcohol.            ]]></description>
          <pubDate>Wed, 24 Jun 2009 00:07:14 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO24_20090623-183805/275823/#When:04:07:14Z</guid>
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          <title>Dutch oven recipe: Troop 400 Peach Cobbler</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24R_20090623-183805/275818/</link>
          <description><![CDATA[
Dutch oven recipe: Troop 400 Peach CobblerMakes 8-10 servings.
8 cups peaches, fresh or frozen, thaw if frozen (canned peaches do not work well with this recipe)
1 tablespoon vanilla
3 tablespoons brown sugar
1 tablespoon cinnamon
1 teaspoon nutmeg
1 tablespoon cornstarch
&frac14; cup butter
2 9-inch pre-made, rolled pie crusts 
Put all peaches in a large bowl, add 1 tablespoon vanilla, stir through peaches. Combine all dry ingredients, making sure to break up any clumps. Add dry ingredients to peaches a little at a time and stir until all spices are well blended.
Melt butter in a 12-inch pre-heated Dutch oven, add half of the peaches and cover with one pie crust. Bake 25 minutes or until pie crust turns golden brown. Break up the crust and mix with the peaches. Add the remaining peaches on top and cover with the second pie crust. Bake for another 25-30 minutes. Use about eight charcoal briquettes in a ring under the Dutch oven and 17-20 around the edge of the lid.
Option, not part of the original recipe : An egg wash gives the top crust a golden-brown glaze. To make the wash, whisk one egg and 1 tablespoon water together, brush lightly over second crust, continue baking. Cobbler is best served when it&#8217;s allowed to sit for about 30 minutes after being pulled off the coals. Top with ice cream or whipped cream, or both.
(To cook indoors, set your oven at 350&deg; and use the same time settings.) &#8212;Reprinted from &#8220;The Scout&#8217;s Outdoor Cookbook,&#8220; published by GPP, Guilford, Conn.           ]]></description>
          <pubDate>Wed, 24 Jun 2009 00:01:19 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24R_20090623-183805/275818/#When:04:01:19Z</guid>
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          <title>Dutch oven recipe: Dutch Oven Chicken Cordon Bleu</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24R2_20090623-183805/275817/</link>
          <description><![CDATA[
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          <pubDate>Wed, 24 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24R2_20090623-183805/275817/#When:04:01:00Z</guid>
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          <title>Tips for cooking with Dutch ovens</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24G_20090623-165002/275801/</link>
          <description><![CDATA[
Eat your fire starter? A trick Harrison and Heflebower have learned is, instead of using conventional fire starters, drop a fistful of potato chips into a couple of coffee filters, place beneath the chimney starter and set the filters on fire. &nbsp; Be prepared: Heflebower says prep as much as you can before you go camping or cook in the backyard, meaning brown any meat that needs to be browned, and chop any vegetables that need to be chopped. Saves time.            ]]></description>
          <pubDate>Tue, 23 Jun 2009 16:49:16 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24G_20090623-165002/275801/#When:20:49:16Z</guid>
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          <title>Dutch oven resources</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24B_20090623-165002/275800/</link>
          <description><![CDATA[
On the Web: International Dutch Oven Society (http://www.idos.org); Lone Star Dutch Oven Society (http://www.lsdos.com); Byron&#8217;s Dutch Oven Cooking Page (http://papadutch.home.comcast.net/~papadutch/); Mark&#8217;s Black Pot Dutch Oven Cooking and Recipes (http://marksblackpot.blogspot.com)            ]]></description>
          <pubDate>Tue, 23 Jun 2009 16:48:46 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-DUTC24B_20090623-165002/275800/#When:20:48:46Z</guid>
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          <title>THE ACCIDENTAL CHEF: Top fixes for your next kitchen boo&#45;boo</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF21_20090617-184605/274394/</link>
          <description><![CDATA[
All I can say is this: They don&#8217;t call me The Accidental Chef for nothing. From oversalting to actually catching food on fire, I&#8217;ve had my share of cooking disasters both professionally and personally. Some of these mistakes were fixable, while others involved a quick trip to the closest take-out pizza joint.           ]]></description>
          <pubDate>Sun, 21 Jun 2009 00:02:21 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF21_20090617-184605/274394/#When:04:02:21Z</guid>
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          <title>Richmond Vegetarian Festival expects 5,000</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VEGG17_20090616-182803/274187/</link>
          <description><![CDATA[
Vegetarians didn&#8217;t have it all that easy in years past if they wanted to enjoy a meal away from home. &#8220;Twenty years ago, the only foods you could get that were vegetarian were salads or pizza,&#8220; said Tony Sappal. &#8220;People would look at you weird. &#8216;Vegetarian? How do you survive?&#8216;&#8220; Sappal knows this because he was a vegetarian back then, and, after a period of eating meat, is back in the vegetarian fold.            ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:08:12 EDT</pubDate>
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          <title>Red blends win top honors at State Fair wine contest</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE17_20090616-182803/274191/</link>
          <description><![CDATA[
Red blends were the top winners at last week&#8217;s State Fair Wine Competition, which drew a record 239 entries from 48 state wineries. Five won gold ribbons&#8212;James River Cellars&#8217; Meritage 2007, Barren Ridge&#8217;s Meritage 2007, Hillsborough Vineyards&#8217; Garnet 2006, Pearmund Cellars&#8217; Ameritage 2007 and Potomac Point&#8217;s Heritage Reserve 2007. Barboursville Vineyards and Rockbridge Vineyard were the only multiple gold ribbon winners, with two each.           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:07:05 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WINE17_20090616-182803/274191/#When:04:07:05Z</guid>
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          <title>Recipe: Chana Masala</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VEGG17R1_20090616-182803/274188/</link>
          <description><![CDATA[
Recipe: Chana Masala           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:06:50 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VEGG17R1_20090616-182803/274188/#When:04:06:50Z</guid>
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          <title>Recipe: Mango Lassi</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VEGG17R2_20090616-182803/274189/</link>
          <description><![CDATA[
Recipe: Mango Lassi           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:06:12 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VEGG17R2_20090616-182803/274189/#When:04:06:12Z</guid>
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          <title>South African Food &amp; Wine Festival needs volunteers, donations</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-AFRI17_20090616-183804/274192/</link>
          <description><![CDATA[
The 2009 South African Food &amp; Wine Festival, which celebrates the culture, food, wine, music and products of South Africa, is looking for volunteers to help with the July 10-12 event at Grayhaven Winery in Gum Spring. Organizers also are looking for donations and loans of these items: tables, tents, chairs, market umbrellas, generators, burlap, South African flags and South African posters (wineries, political, music, etc.) for decoration. To volunteer, donate or lend, call Max at (804) 556-3917.           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:05:30 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-AFRI17_20090616-183804/274192/#When:04:05:30Z</guid>
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          <title>Recipe: Fennel Seed and Thyme&#45;Crusted Grilled Shrimp</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SHRI17R_20090616-183804/274195/</link>
          <description><![CDATA[
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          <pubDate>Wed, 17 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SHRI17R_20090616-183804/274195/#When:04:01:00Z</guid>
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          <title>Shrimp: Healthy grilling must be fast and flavorful</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SHRI17_20090616-183804/274194/</link>
          <description><![CDATA[
Grilling generally is a healthy cooking method because little or no fat is needed. But the intense, dry heat can quickly turn food tough and leathery, especially if you start with something lean. Boneless, skinless chicken breasts, pork and beef tenderloin, as well as most white fish and shellfish, are healthy choices because they are low in fat. That also means they are usually low in flavor and moisture, too.           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SHRI17_20090616-183804/274194/#When:04:01:00Z</guid>
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          <title>Former White House pastry chef to sign books in Williamsburg</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MESS17_20090616-183804/274193/</link>
          <description><![CDATA[
Chef Roland Mesnier, former pastry chef for the White House, will sign copies of his books Monday from 3 to 5 p.m. and Tuesday from 4 to 6 p.m. at Williamsburg Booksellers, 101 Visitor Center Drive. The books include &#8220;Roland Mesnier&#8217;s Basic to Beautiful Cakes,&#8220; &#8220;Dessert University: More Than 300 Spectacular Recipes and Essential Lessons from White House Pastry Chef Roland Mesnier,&#8220; and &#8220;All the Presidents&#8217; Pastries: Twenty-Five Years in the White House, a Memoir.&#8220;           ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MESS17_20090616-183804/274193/#When:04:01:00Z</guid>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO17_20090616-182803/274190/</link>
          <description><![CDATA[
JACK BERNINGER &nbsp; Wine: Barboursville Cabernet Franc Reserve 2006 &nbsp; Winery: Barboursville Vineyards, 17655 Winery Road, Barboursville (http://www.barboursvillewine.com) &nbsp; Composition: 100 percent Cabernet Franc &nbsp; Description: This award-winning wine is complex with flavors of berries, cherries, plum. The finish is soft, sensational and lingering. Aged up to 14 months in new and used French oak. Drink just below room temperature or about 65 degrees. Refrigerate for 20 minutes. Let it breathe for 10-15 minutes. 13.5 percent alcohol.            ]]></description>
          <pubDate>Wed, 17 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO17_20090616-182803/274190/#When:04:01:00Z</guid>
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          <title>Be a picky eater and throw a backyard crab feast</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF14_20090610-191205/273069/</link>
          <description><![CDATA[
For me, there&#8217;s nothing better than sitting down to a table full of freshly steamed whole crabs and picking the night away. Throw in a few cold ones, some melted butter, a couple of ears of corn, and I am one happy seafood lover. Virginia&#8217;s blue crabs are theoretically available year-round, but it&#8217;s during the summer and early fall that they&#8217;re at their meaty best. Prized for their delicate sweet meat, especially the jumbo lump, which boasts the most chunky white meat (versus the darker backfin meat), blue crabs turn up in a variety of recipes from dips and salads to pastas and soups.           ]]></description>
          <pubDate>Sun, 14 Jun 2009 00:01:24 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF14_20090610-191205/273069/#When:04:01:24Z</guid>
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          <title>BBQ: You can entertain a crowd without spending a fortune</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10_20090609-191003/272806/</link>
          <description><![CDATA[
Smart choices in the kitchen mean you can afford a big spread for a group. Make-ahead prep means time savings are big, too. So dig in! Three kinds of ribs, lemonade, two salads, an appetizer and a creative dessert add up to a memorable meal. Who&#8217;d guess on a budget?           ]]></description>
          <pubDate>Wed, 10 Jun 2009 00:05:19 EDT</pubDate>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO10_20090609-191003/272812/</link>
          <description><![CDATA[
Wine: HB Picpoul de Pinet 2008&nbsp; Region: Coteaux du Languedoc, France&nbsp; Composition: 100% Picpoul&nbsp; Description: This white wine has a soft lemon aroma that leads to a slightly citrus (think lemon-lime, grapefruit) taste that lingers through the finish. Acidity is excellent. Light to medium bodied. Very refreshing. Great buy. 12.5 percent alcohol.           ]]></description>
          <pubDate>Wed, 10 Jun 2009 00:04:01 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO10_20090609-191003/272812/#When:04:04:01Z</guid>
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          <title>Chipotle opens Grace Street restaurant</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CHIP10_20090609-191003/272811/</link>
          <description><![CDATA[
Chipotle will open its eighth Richmond-area restaurant tomorrow at 810 W Grace St., near the VCU Campus. Today, though, from 5 p.m. to 8 p.m., the restaurant will have a pre-opening benefit for Byrd House Market and Grace Arents Community Garden (part of the William Byrd Community House). For $5, the restaurant will provide each customer with a burrito (or an order of tacos, or a bowl or salad), tortilla chips and salsa or guacamole and a fountain drink. All proceeds will go to the market and community garden to support its community outreach.           ]]></description>
          <pubDate>Wed, 10 Jun 2009 00:01:25 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-CHIP10_20090609-191003/272811/#When:04:01:25Z</guid>
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          <title>Strawberry Yogurt Breakfast Dip with Waffle Sticks</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WAFF10R_20090609-191603/272820/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-WAFF10R_20090609-191603/272820/#When:04:01:00Z</guid>
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          <title>Cool&#45;as&#45;a&#45;Cuke Lemonade</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R9_20090609-191603/272817/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R9_20090609-191603/272817/#When:04:01:00Z</guid>
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          <title>Garden Sliders</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R7_20090609-191603/272816/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R7_20090609-191603/272816/#When:04:01:00Z</guid>
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          <title>Potato Salad with Country Ranch Dressing</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R6_20090609-191603/272815/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R6_20090609-191603/272815/#When:04:01:00Z</guid>
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          <title>Sweet and Tangy Four&#45;Bean Salad</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R5_20090609-191603/272814/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R5_20090609-191603/272814/#When:04:01:00Z</guid>
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          <title>Sweet Mustard Sauce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R4_20090609-191003/272810/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R4_20090609-191003/272810/#When:04:01:00Z</guid>
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          <title>Rhubarb&#45;Chipotle Sauce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R3_20090609-191003/272809/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R3_20090609-191003/272809/#When:04:01:00Z</guid>
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          <title>Rosemary &amp; Citrus Sauce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R2_20090609-191003/272808/</link>
          <description><![CDATA[
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          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BBBQ10R2_20090609-191003/272808/#When:04:01:00Z</guid>
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          <title>McShin Foundation seeks participants for barbecue cook&#45;off</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BARB10_20090609-191003/272805/</link>
          <description><![CDATA[
The McShin Foundation is sponsoring a barbecue cook-off in September and is seeking the participation of local restaurants. The foundation is a Richmond-based, nonprofit recovery organization that helps individuals and families fight substance abuse disorders. As part of National Recovery Month in September, the foundation will hold Recovery Fest, a family event that features live music and, this year, a barbecue cook-off. The event is scheduled for Sept. 12 at Mount Vernon Baptist Church in Glen Allen.           ]]></description>
          <pubDate>Wed, 10 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BARB10_20090609-191003/272805/#When:04:01:00Z</guid>
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          <title>The Accidental Chef: Give your next barbecue a taste of Japan</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF07_20090603-193602/271634/</link>
          <description><![CDATA[
Chicken skewered with vegetables and grilled is far from a novel culinary idea. It&#8217;s a dish that makes a regular appearance on many summer dinner tables. In Japan, however, grilled chicken is elevated to new heights with the addition of a piquant, lightly sweetened, soy-based sauce. The Japanese refer to it as yakitori. &#8220;Yaki,&#8220; which means grill and &#8220;tori,&#8220; which means bird, is more of a cultural movement than simply a meal. Throughout the busy cities of Japan, as workers leave the offices of big, high-rise corporations, a quick stop for a couple of skewers of yakitori and a cold beer is almost always in order.           ]]></description>
          <pubDate>Sun, 07 Jun 2009 00:01:08 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF07_20090603-193602/271634/#When:04:01:08Z</guid>
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          <title>Spiritual kitchen: A former chef, nun shares her gift for cooking</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SIST03_20090602-185002/271385/</link>
          <description><![CDATA[
Vicki Ix loved to cook from the time she was old enough to navigate around the kitchen. By the age of 9, she was preparing family meals. As she grew older, Ix and her mother toyed with the idea of opening a restaurant; her mom would manage the front of the restaurant, and Ix would handle the kitchen. It remained a dream for the longest time as Ix happily taught at a Catholic high school in her native New Jersey.           ]]></description>
          <pubDate>Wed, 03 Jun 2009 00:07:30 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SIST03_20090602-185002/271385/#When:04:07:30Z</guid>
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          <title>Here come the festivals: strawberries, soul food, local dishes and Virginia pork</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAIL03_20090602-185002/271384/</link>
          <description><![CDATA[
Strawberry fields Strawberry shortcake anyone? The Ashland Strawberry Faire will be held Saturday from 10 a.m. to 5 p.m. on the streets adjacent to Randolph-Macon College. Besides strawberries, the free community event will feature music, arts and crafts, and antiques, as well as the crowning of Little Miss and Little Mr. Strawberry.           ]]></description>
          <pubDate>Wed, 03 Jun 2009 00:06:30 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-RAIL03_20090602-185002/271384/#When:04:06:30Z</guid>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO03_20090602-185002/271387/</link>
          <description><![CDATA[
Wine: 2007 Chateau de S&#233;gri&#232;s Cotes du Rh&#244;ne &nbsp; Region: Lirac, Southern Rh&#244;ne Valley, France &nbsp; Composition: 50 percent Grenache, 30 percent Syrah, 10 percent Cinsault, 10 percent Carignan &nbsp; Description: Rich with flavors of black raspberry and soft tannins. Some spice. Smooth drinking. Matt Lake of Westpark Wine and Beer: &#8220;It&#8217;s an ideal teaser of the Southern Rh&#244;ne&#8217;s great 2007 vintage for those collectors waiting on finer wines from the vintage.&#8220; 14 percent alcohol.            ]]></description>
          <pubDate>Wed, 03 Jun 2009 00:04:46 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO03_20090602-185002/271387/#When:04:04:46Z</guid>
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          <title>June wine festivals</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST03_20090602-185002/271383/</link>
          <description><![CDATA[
Moonlight Magic Festival: June 12, James River Cellars Winery, 11008 Washington Highway, Glen Allen; 6:30 p.m. to 10 p.m.; $30 advance, $40 at door; benefits the VCU Massey Cancer Center; information: http://www.jamesrivercellars.com or (804) 827-0642 &nbsp; Summer Celebration Wine Festival: June 13, Lee Hall Mansion, Newport News; 11 a.m. to 6 p.m.; 11 wineries; $15 advance, $20 at gate, $10 nontasters; information: http://www.leehall.org or (757) 888-3371            ]]></description>
          <pubDate>Wed, 03 Jun 2009 00:02:59 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST03_20090602-185002/271383/#When:04:02:59Z</guid>
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          <title>Pasta With Scallops and Roasted Red Pepper Pesto</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PEPP03R_20090602-214202/271416/</link>
          <description><![CDATA[
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          <pubDate>Wed, 03 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-PEPP03R_20090602-214202/271416/#When:04:01:00Z</guid>
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          <title>Recipe: Grilled Polenta with Mushroom Ragout</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SIST03R_20090602-185002/271386/</link>
          <description><![CDATA[
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          <pubDate>Wed, 03 Jun 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SIST03R_20090602-185002/271386/#When:04:01:00Z</guid>
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          <title>The Accidental Chef tackles hot peppers</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF31_20090527-205043/270255/</link>
          <description><![CDATA[
DEAR ACCIDENTAL CHEF: For the first time this summer, I am trying to grow red chili peppers. I&#8217;ve cooked with hot peppers in the past, but it&#8217;s always a challenge to not burn myself. Also, how hot are those little red chili peppers, anyhow?&#8212;Hot Head in Hanover DEAR HOT HEAD: I remember the first time I felt the sting of capsaicin (that lovely substance that makes a chili so darn hot). I was chopping up some Thai bird&#8217;s eye chilies for a Vietnamese dish I was making, and I had gotten lazy and not worn my plastic gloves. Big mistake. In a matter of minutes, I was burning from various parts of my body including my fingers (and underneath my fingernails&#8212;ouch!) as well as my lips and my eyes.           ]]></description>
          <pubDate>Sun, 31 May 2009 00:01:05 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF31_20090527-205043/270255/#When:04:01:05Z</guid>
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          <title>Greek Festival: Time to make the moussaka</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GREE27_20090526-174626/270017/</link>
          <description><![CDATA[
Moussaka takes a little time to make, but, as John G. Halages says, it&#8217;s worth the wait. &#8220;Oh,&#8220; said the founder of the Richmond Greek Festival at Saints Constantine and Helen Greek Orthodox Cathedral, &#8220;it&#8217;s good stuff.&#8220; Moussaka, a casserole of layered eggplant slices and meat topped with a thickened cream sauce, is a traditional favorite at the festival, which begins Thursday, runs through Sunday and has become a community favorite. This is its 33rd year.           ]]></description>
          <pubDate>Wed, 27 May 2009 00:05:53 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GREE27_20090526-174626/270017/#When:04:05:53Z</guid>
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          <title>Make your first taste of the day healthy, quick</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BREK27_20090526-175004/270021/</link>
          <description><![CDATA[
With our hectic schedules, finding the time to prepare breakfast can be challenging. Here are some tips for making this important meal a little easier to get on the table&#8212;or in your hand on the way out the door: 1Set up to-go bags the day before a crazy morning. Include low-fat yogurt, a baggie of granola, hard-boiled egg and a handful of grapes.           ]]></description>
          <pubDate>Wed, 27 May 2009 00:01:56 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-BREK27_20090526-175004/270021/#When:04:01:56Z</guid>
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         <item>
          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO27_20090526-163005/270005/</link>
          <description><![CDATA[
Wine: Cooper Vineyards 2008 Viognier &nbsp; Region: 13372 Shannon Hill Road, Louisa &nbsp; Composition: 100 percent Viognier; fermented and aged in select Cadus French oak. 13.5 percent alcohol &nbsp; Description: The first aromas of tropical fruit and a bit of grapefruit tell you this wine is well worth the price. The honeydew melon flavors stick around through a great finish. Excellent acidity.            ]]></description>
          <pubDate>Wed, 27 May 2009 00:01:48 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO27_20090526-163005/270005/#When:04:01:48Z</guid>
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         <item>
          <title>Flavorful seafood salad for summer fun</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SEAF27_20090526-175004/270022/</link>
          <description><![CDATA[
If a trip to the beach (or just a desire for one) has you thinking about seafood, try this simple and intense seafood salad. The trick for making this more than just a glop of seafood and mayonnaise is to combine plenty of contrasting flavors and textures. The dressing, for example, blends creamy mayonnaise, spicy whole-grain mustard and a splash of hot sauce.           ]]></description>
          <pubDate>Wed, 27 May 2009 00:00:55 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SEAF27_20090526-175004/270022/#When:04:00:55Z</guid>
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         <item>
          <title>Go retro with spring pea salad</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF24_20090520-182550/268855/</link>
          <description><![CDATA[
Nothing embodies the retro-fabulousness of the 1960s better than a fresh pea salad made with boiled eggs and Cheddar cheese cubes. Though this combination might cause you to pucker just a bit, you&#8217;ll have to trust me, this is one tasty, nostalgic treat. The 1960s were a time of change, marked by the counterculture and the rise of feminism.           ]]></description>
          <pubDate>Sun, 24 May 2009 00:01:33 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF24_20090520-182550/268855/#When:04:01:33Z</guid>
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          <title>When it comes to grilling, take your time</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20_20090519-222408/268710/</link>
          <description><![CDATA[
 Chris Mattera of Belmont Butchery has two words for the backyard grillmaster: &#8220;Slow down.&#8220; &#8220;One of our biggest battles is to slow down people, especially men, who come in and say, &#8216;I&#8217;ve got a grill, and it goes to 70 million degrees,&#8216;&#8220; said Mattera, somewhat exaggeratedly, but only somewhat. &#8220;At these super-high temperatures, it&#8217;s easy to turn a really nice piece of meat into a pair of shoes.           ]]></description>
          <pubDate>Wed, 20 May 2009 00:05:41 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20_20090519-222408/268710/#When:04:05:41Z</guid>
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         <item>
          <title>Recipe: Grilled Eggplant  with Red Pepper with Mint&#45;Cumin Dressing</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20R2_20090524-193216/269714/</link>
          <description><![CDATA[
For great grilled vegetables that are tender inside and crispy and smoky outside, moderate heat is key. Go too high and the outside will burn while the insides remain unpleasantly crunchy.           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:43 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20R2_20090524-193216/269714/#When:04:01:43Z</guid>
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         <item>
          <title>Caribbean Jerk Chicken</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R1_20090519-222812/268726/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R1_20090519-222812/268726/#When:04:01:00Z</guid>
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         <item>
          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO20_20090519-222620/268723/</link>
          <description><![CDATA[
Wine: Chateau Camplazens 2005 Serendipity Syrah &nbsp; Region: Languedoc-Roussillon, France &nbsp; Composition: Unoaked Syrah (100 percent), organically produced &nbsp; Description: The label says, &#8220;Serendipity&#8212;pure luck in making an unexpected and fortunate discovery.&#8220; There was more than luck involved when this Southern Rhone wine with its good plum, raspberry and pepper (even rosemary) was            ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO20_20090519-222620/268723/#When:04:01:00Z</guid>
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         <item>
          <title>Thai Coconut Chicken</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R3_20090519-222620/268722/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R3_20090519-222620/268722/#When:04:01:00Z</guid>
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         <item>
          <title>Mediterranean Balsamic Chicken</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R2_20090519-222620/268721/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MARI20R2_20090519-222620/268721/#When:04:01:00Z</guid>
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          <title>Recipe: Cajun&#45;style spiced pork chops</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20R1_20090519-222620/268720/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20R1_20090519-222620/268720/#When:04:01:00Z</guid>
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          <title>Avoid grilling mistakes</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20G_20090519-222620/268719/</link>
          <description><![CDATA[
Keep your grill clean by emptying the drip pan of your gas grill; built-up grease can be a fire hazard. On a charcoal grill, dispose of ashes left from previous grilling; old ashes can affect cooking times and give food off-flavors. &nbsp; Clean and oil the cooking grate, which will prevent foods from sticking and picking up off-flavors.            ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-GRIL20G_20090519-222620/268719/#When:04:01:00Z</guid>
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          <title>Recipe: Grilled panzanella salad with chili corn and chicken</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SALA20R_20090519-222408/268712/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SALA20R_20090519-222408/268712/#When:04:01:00Z</guid>
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          <title>A grilled salad with substance</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SALA20_20090519-222408/268711/</link>
          <description><![CDATA[
If you want a salad for dinner, you don&#8217;t want some fussy tossed melange of sprouts, baby this and frilly that. You want a salad with substance, one that isn&#8217;t afraid of bold flavors. And maybe even a touch of fire. This recipe for grilled panzanella (Italian bread and tomato salad) with chili corn is a warm salad prepared mostly on the grill. That quick touch of heat brings out bold, sweet flavors in the ingredients.           ]]></description>
          <pubDate>Wed, 20 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-SALA20_20090519-222408/268711/#When:04:01:00Z</guid>
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         <item>
          <title>Ten tips for eating out without emptying your wallet</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF17_20090513-193245/267547/</link>
          <description><![CDATA[
Our family loves eating out, but since this economic nosedive, we find ourselves going out less and less. We want to continue supporting our local restaurants, and I would like time off from cooking. Any ideas on how the average family can still afford to dine out without breaking the bank?&#8212;Hungry in Henrico           ]]></description>
          <pubDate>Sun, 17 May 2009 00:01:16 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF17_20090513-193245/267547/#When:04:01:16Z</guid>
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          <title>Tabouli&#8212;or is it tabbouleh?&#8212;always a big hit at Lebanese Food Festival</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13_20090512-181422/267288/</link>
          <description><![CDATA[
So, how do you spell the name of the Middle Eastern salad made with bulgur or cracked wheat, parsley and tomatoes (among other ingredients): tabouli or tabbouleh&#8212;or some other variation?            ]]></description>
          <pubDate>Wed, 13 May 2009 00:05:34 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13_20090512-181422/267288/#When:04:05:34Z</guid>
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          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO13_20090512-181422/267292/</link>
          <description><![CDATA[
Wine: 2007 Finca El Reposa Saint Jeannet&nbsp; Region: Mendoza, Argentina&nbsp; Composition: Saint Jeannet (100%) &nbsp; Description: This little-known white is a crisp, citrusy surprise that&#8217;s reminiscent of a Sauvignon Blanc. Aromas of lemon and apple peel lead to mouth-watering, light citrus tastes, mostly of lemon, but not that mouth-puckering citrus feel you get with some Sauvignon Blancs. Lingering finish. A cheese-and-cracker, warm-weather wine if there ever was one. Alcohol: 13.8%           ]]></description>
          <pubDate>Wed, 13 May 2009 00:04:33 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO13_20090512-181422/267292/#When:04:04:33Z</guid>
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          <title>Lebanese Food Festival details</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13G_20090512-181422/267289/</link>
          <description><![CDATA[
When: Friday and Saturday, 10 a.m.-10 p.m., Sunday, 10 a.m.-8 p.m. &nbsp; Where: St. Anthony&#8217;s Maronite Catholic Church, 4611 Sadler Road, Glen Allen. &nbsp; Menu: Includes stuffed squash, baked kibbi, meat or spinach pies, loubiyeh and rice, falafel, bubbaghanooge, tabbouleh and assorted desserts. For a complete menu, visit http://www.stanthonymaronitechurch.org.            ]]></description>
          <pubDate>Wed, 13 May 2009 00:03:52 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13G_20090512-181422/267289/#When:04:03:52Z</guid>
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          <title>FOOD TIPS: Fruits</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FRUT13_20090512-183803/267300/</link>
          <description><![CDATA[
A look at summer fruits: &nbsp; RHUBARB The tart stalks are the perfect complement to strawberries, pair well with other fruits and is delicious in savory dishes. &nbsp; Buying tips: Choose crisp stalks that are brightly colored with blemish-free leaves. &nbsp; Storage: Refrigerate tightly wrapped in plastic for three days.            ]]></description>
          <pubDate>Wed, 13 May 2009 00:03:20 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FRUT13_20090512-183803/267300/#When:04:03:20Z</guid>
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          <title>Tabouli recipe</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13R_20090512-181422/267290/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 13 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-LEBA13R_20090512-181422/267290/#When:04:01:00Z</guid>
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         <item>
          <title>Plan meals ahead for a relaxing beach vacation</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF10_20090506-185843/266100/</link>
          <description><![CDATA[
This summer, our family will be renting a beach house with two other families. We&#8217;ll have six adults and five school-age children. I&#8217;ve volunteered to do some of the cooking, and I am trying to come up with dinner ideas. I&#8217;m looking for suggestions that are cost-effective, kid-friendly and also good for a crowd. Any ideas? I don&#8217;t know the kitchen set-up either, so simple might be better. - Super Mom           ]]></description>
          <pubDate>Sun, 10 May 2009 00:01:34 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF10_20090506-185843/266100/#When:04:01:34Z</guid>
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         <item>
          <title>Brioche French Toast with Asparagus and Orange Beurre Blanc</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/H-MART08R_20090507-182908/266364/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Fri, 08 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/H-MART08R_20090507-182908/266364/#When:04:01:00Z</guid>
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          <title>Recipe for creamed spinach</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR3_20090506-102205/266054/</link>
          <description><![CDATA[
20 ounces fresh spinach 5 tablespoons butter, divided 3 tablespoons flour 1 cup hot milk 2 tablespoons salt 2 tablespoons pepper Wash spinach and discard stems. Chop the leaves. Melt 2 tablespoons butter in large saucepan, add spinach. Cover pot until spinach becomes limp. In a small saucepan, melt 3 tablespoons butter and blend in the flour. Stir and cook for 2 minutes without coloring the flour. Whisk in 1 cup hot milk. Season with salt and pepper and simmer until thickened. Pour the cream sauce into the spinach and blend together; simmer for about 3 minutes longer.&#8212;Kris Riley, owner of West End Farmers&#8217; Market           ]]></description>
          <pubDate>Wed, 06 May 2009 10:20:06 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR3_20090506-102205/266054/#When:14:20:06Z</guid>
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         <item>
          <title>Recipe for grilled asparagus</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR2_20090506-102205/266053/</link>
          <description><![CDATA[
1 bunch asparagus 1 tablespoon olive oil &#189; teaspoon sea salt 1/8 teaspoon fresh ground pepper Preheat the grill on high or about 400&#176;. Thoroughly wash and dry the asparagus. Hold each stalk from the bottom and break it in half (it will naturally break at the tastiest part). Place in a zip-lock bag with the olive oil, salt and pepper. Shake it to coat the asparagus. Lay the stalks side by side on a piece of foil and place on the hot grill. Cook 7-10 minutes, turning once, until just slightly tender and bright green. Serve immediately.&#8212;Kris Riley, owner West End Farmers&#8217; Market           ]]></description>
          <pubDate>Wed, 06 May 2009 10:20:06 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR2_20090506-102205/266053/#When:14:20:06Z</guid>
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          <title>Farmers&#8217; markets provide local produce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06S_20090505-184611/265876/</link>
          <description><![CDATA[
Across the country, more people are turning to their communities for sustenance. Richmond is no exception&#8212;just look at all the farmers&#8217; markets popping up to feed the need to eat locally. Nicole Jordan, Market Master for Chester Farmers&#8217; Market, attributes the trend to people wanting to &#8220;go green&#8221; and eat healthy. &#8220;Markets are popping up everywhere,&#8220; said Jordan, who grew up in France where community markets are a way of life. &#8220;Someone gets an idea and everybody does it.&#8220; But more than that, she said, every city needs a market. &#8220;It adds something to the life of the community. . . . It&#8217;s a great way for people to come out and meet their neighbors.&#8220;           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:49 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06S_20090505-184611/265876/#When:04:01:49Z</guid>
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          <title>Farmers&#8217; Market Pasta</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06R_20090505-184406/265873/</link>
          <description><![CDATA[
BONNIE TRAFELET/CHICAGO TRIBUNE           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:23 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06R_20090505-184406/265873/#When:04:01:23Z</guid>
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          <title>Cooking up a Mother&#8217;s Day treat with kids in the kitchen</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06_20090505-173809/265863/</link>
          <description><![CDATA[
What better way for kids to wish mom a Happy Mother&#8217;s Day than by whipping up a batch of muffins or waffles and serving her breakfast in bed? And then wiping their sticky hands on the bedspread? OK, scratch the sticky-hands portion of the proceedings.            ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:18 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06_20090505-173809/265863/#When:04:01:18Z</guid>
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         <item>
          <title>Richmond&#45;area farmers markets</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FMAR06_20090505-184611/265878/</link>
          <description><![CDATA[
Ashland Farmers&#8217; Market,  101 Thompson St., Ashland, 798-9219. 9 a.m.-noon Saturdays through November. &nbsp; Byrd House Market, behind William Byrd Community House, South Linden Street and Idlewood Avenue, 643-2717. 3:30-7 p.m. Tuesdays through October. &nbsp; Chester Farmers&#8217; Market, Chester Village Green, Village Green Drive and Centre Street, 748-9650. 9 a.m.-1 p.m. Saturdays through October.            ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:07 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FMAR06_20090505-184611/265878/#When:04:01:07Z</guid>
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         <item>
          <title>Recipe for Swiss chard</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR1_20090505-184611/265877/</link>
          <description><![CDATA[
1 large bunch fresh Swiss chard 2 tablespoons olive oil 1 small clove garlic, sliced Pinch dried crushed red pepper 2 tablespoons water Salt to taste 1 teaspoon butter Rinse Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe. Roughly chop the leaves into inch-wide strips. Heat a saucepan to medium, add olive oil, a few small slices of garlic and the crushed red pepper. Saut&#233; for about 1 minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons water. Flip the leaves over in the pan, so that what was on the bottom is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.&#8212;Kris Riley, owner West End Farmers&#8217; Market           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FARM06SR1_20090505-184611/265877/#When:04:01:00Z</guid>
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         <item>
          <title>Recipe for peanut sauce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ASIA06R2_20090505-184611/265874/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ASIA06R2_20090505-184611/265874/#When:04:01:00Z</guid>
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          <title>Asian American Celebration will be held Saturday</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ASIA06_20090505-184406/265871/</link>
          <description><![CDATA[
Authentic Asian cuisine will be available at Saturday&#8217;s Asian American Celebration, which also will feature cooking demonstrations. For an advance taste, Suki Campano, a chef and native of Singapore, has shared a recipe for Chicken Satay. She said satay is a popular street food in many parts of Southeast Asia, and it also generally can be found in Asian restaurants around Richmond. Satay varies from country to country, and can be made of marinated chicken, lamb, beef or pork.           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-ASIA06_20090505-184406/265871/#When:04:01:00Z</guid>
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         <item>
          <title>Wine of the Week</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO06_20090505-173809/265868/</link>
          <description><![CDATA[
Wine: Tomaiolo Toscana 2005 &nbsp; Region: Tuscany, Italy &nbsp; Composition: 85% Sangiovese, 10% Cabernet Sauvignon, 5% Merlot &nbsp; Description: This is a Super Tuscan with layers of berry aromas. Concentrate real hard, and some tobacco pops through, both in the aroma and taste. Berries and spice dominate the taste, and the splash of Cabernet Sauvignon gives it backbone. Tannins are nice. Aged 12 months in oak. 12.5% alcohol.           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-VINO06_20090505-173809/265868/#When:04:01:00Z</guid>
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          <title>Kids&#8217; recipe: Omelet</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R4_20090505-173809/265867/</link>
          <description><![CDATA[
           ]]></description>
          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R4_20090505-173809/265867/#When:04:01:00Z</guid>
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          <title>Kids&#8217; recipe: Parfait</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R3_20090505-173809/265866/</link>
          <description><![CDATA[
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          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R3_20090505-173809/265866/#When:04:01:00Z</guid>
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          <title>Ultimate Fruit Dip</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R2_20090505-173809/265865/</link>
          <description><![CDATA[
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          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R2_20090505-173809/265865/#When:04:01:00Z</guid>
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         <item>
          <title>Baked French Toast Wedges</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R1_20090505-173809/265864/</link>
          <description><![CDATA[
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          <pubDate>Wed, 06 May 2009 00:01:00 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R1_20090505-173809/265864/#When:04:01:00Z</guid>
        </item>
    
         <item>
          <title>Kids&#8217; recipe: Muffins for Mom</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R5_20090505-164412/265853/</link>
          <description><![CDATA[
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          <pubDate>Tue, 05 May 2009 16:43:53 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-MOTH06R5_20090505-164412/265853/#When:20:43:53Z</guid>
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          <title>Make that salad spectacular with grilled lettuce</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF03_20090429-190022/264642/</link>
          <description><![CDATA[
When it comes to grilling, there are many delicious possibilities. From the unusual, such as peach halves, pizza dough, even sliced pound cake, to summer standards such as barbecued chicken, strip steaks or hot dogs, investing in a quality outdoor grill can become your ticket to creating exciting, seasonally inspired cuisine.           ]]></description>
          <pubDate>Sun, 03 May 2009 00:01:52 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/S-CHEF03_20090429-190022/264642/#When:04:01:52Z</guid>
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          <title>Piano lessons spawned how&#45;to cookbook</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-KNOW29_20090428-183006/264419/</link>
          <description><![CDATA[
The idea for Mark Scarbrough and Bruce Weinstein&#8217;s most recent cookbook started with a piano. &#8220;When we moved to the country, one of my great dreams was to have a piano,&#8220; said Scarbrough, in a phone interview from their home in Connecticut that&#8217;s so rural they sometimes can&#8217;t go shopping because of a bear sleeping in front of the garage doors.           ]]></description>
          <pubDate>Wed, 29 Apr 2009 00:01:50 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-KNOW29_20090428-183006/264419/#When:04:01:50Z</guid>
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          <title>Wine festivals</title>
          <link>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST29_20090428-183006/264418/</link>
          <description><![CDATA[
Wine festivals           ]]></description>
          <pubDate>Wed, 29 Apr 2009 00:01:34 EDT</pubDate>
<guid>http://www.timesdispatch.com/rtd/lifestyles/food_cooking/article/F-FEST29_20090428-183006/264418/#When:04:01:34Z</guid>
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