<?xml version='1.0' encoding='UTF-8'?>	
<rss version='2.0'>
	<channel>
		<title>Food &amp; Wine: Recipes</title>
		<link>http://www.foodandwine.com/recipes/</link>
		<description>Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining</description>
		<language>en-us</language>
		<copyright>Copyright 2008 American Express Publishing</copyright>
		<lastBuildDate>Sat, 05 Jul 2008 10:29:05 EST</lastBuildDate>
		<image>
			<title>Food &amp; Wine: Recipes</title>
			<url>http://www.foodandwine.com/images/faw_logo_2006.gif</url>
			<link>http://www.foodandwine.com/recipes/</link>
		</image><item>
					<title>Clove Tea</title>
					<description><![CDATA[Steep cloves in boiling water for 5 minutes. Strain and refrigerate for up to 3 days.]]></description>
					<link>http://www.foodandwine.com/recipes/clove-tea-cocktails-2005</link>
					<pubDate>Mon, 23 Jun 2008 18:13:12 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/clove-tea-cocktails-2005</guid>
				</item>
				
				<item>
					<title>Mint Syrup</title>
					<description><![CDATA[In a small saucepan, bring water and sugar to a boil. Remove from the heat and add mint. Steep for at least 2 hours, then strain and refrigerate for up to 5 days.]]></description>
					<link>http://www.foodandwine.com/recipes/mint-syrup-cocktails-2005</link>
					<pubDate>Mon, 23 Jun 2008 17:27:23 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/mint-syrup-cocktails-2005</guid>
				</item>
				
				<item>
					<title>Green Tea Syrup</title>
					<description><![CDATA[Steep the tea in boiling water for 5 minutes, then discard. Add 1 cup of sugar and stir until dissolved. Let cool, then refrigerate for up to 1 week.]]></description>
					<link>http://www.foodandwine.com/recipes/green-tea-syrup-cocktails-2005</link>
					<pubDate>Mon, 23 Jun 2008 16:29:54 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/green-tea-syrup-cocktails-2005</guid>
				</item>
				
				<item>
					<title>Falafel with Roasted Tomato and Yogurt Sauce</title>
					<description><![CDATA[Roasting tomatoes makes them extra sweet and concentrated&#8212;a delicious addition to a tangy yogurt sauce. Make the sauce: Preheat the oven to 450&#176;. Line a baking sheet with parchment paper. In a medium bowl, toss the tomatoes with the thyme, salt, pepper and 1 tablespoon of the olive oil. Spread the tomatoes on the prepared baking sheet and roast for 20 minutes, until sizzling and beginning brown. Return the tomatoes to the bowl. Stir in the yogurt, lemon juice, parsley, cilantro and  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/july-2008-falafel-with-roasted-tomato-and-yogurt-sauce</link>
					<pubDate>Mon, 09 Jun 2008 16:48:23 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/july-2008-falafel-with-roasted-tomato-and-yogurt-sauce</guid>
				</item>
				
				<item>
					<title>Asian-Style Pork Burgers</title>
					<description><![CDATA[F&#38;W&#8217;s Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy Asian-flavored burger. Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties. Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill. Meanwhile, in a medium  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/july-2008-asian-style-pork-burgers</link>
					<pubDate>Mon, 09 Jun 2008 16:41:52 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/july-2008-asian-style-pork-burgers</guid>
				</item>
				
				<item>
					<title>Sour Cream Slaw</title>
					<description><![CDATA[In a large bowl, toss the cabbage with the salt. Let stand until cabbage begins to soften, about 15 minutes. Add the sour cream, lemon juice and pickled jalapeno and toss well. Add the scallions and cilantro and toss again. Season with salt. Serve immediately, or refrigerate for up to 2 hours.]]></description>
					<link>http://www.foodandwine.com/recipes/june-2008-sour-cream-slaw</link>
					<pubDate>Mon, 09 Jun 2008 16:41:44 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/june-2008-sour-cream-slaw</guid>
				</item>
				
				<item>
					<title>Chicken, Cheese and Mushroom Enchiladas with Sour Cream Slaw</title>
					<description><![CDATA[A crunchy coleslaw made with a sour cream dressing is a cooling accompaniment to this spicy sauced enchiladas. Make the sauce: Preheat the oven to 400 . In a large ovenproof skillet, combine the tomatoes, garlic, serranos, onion, poblano and olive oil and season with salt and pepper. Cook over moderately high heat until the vegetables are sizzling and the skins of the chiles begin to blister. Transfer the skillet to the oven and roast the vegetables for 20 minutes, until tender and lightly  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/june-2008-chicken-cheese-and-mushroom-enchiladas-with-sour-cream-slaw</link>
					<pubDate>Mon, 09 Jun 2008 16:41:36 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/june-2008-chicken-cheese-and-mushroom-enchiladas-with-sour-cream-slaw</guid>
				</item>
				
				<item>
					<title>Salmon Hash with Poached Eggs</title>
					<description><![CDATA[This is a great way to use leftover grilled salmon and cooked potatoes. Put the potatoes in a pot of water and bring to a boil. Cook until tender, about 20 minutes. Drain and peel the potatoes, then cut them into 1-inch chunks. In a large nonstick skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes. Transfer the bacon to a plate and crumble. Melt the butter in the bacon fat in the skillet. Add the onion and potatoes and cook over moderate heat, stirring  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/june-2008-salmon-hash-with-poached-eggs</link>
					<pubDate>Mon, 09 Jun 2008 16:39:05 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/june-2008-salmon-hash-with-poached-eggs</guid>
				</item>
				
				<item>
					<title>Jerk Chicken Wraps</title>
					<description><![CDATA[Superspicy jerk paste, available at most supermarkets, adds tons of flavor in a short amount of time. The dressing cools everything down while adding richness to the lean chicken breasts. In a baking dish, rub the chicken with the jerk paste and the 1 tablespoon of olive oil and season with salt and pepper. Cover and refrigerate for 2 hours. In a small bowl, whisk the mayonnaise with the lime juice, garlic and cilantro and season with salt and pepper. Light a grill. Grill the chicken over  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/june-2008-jerk-chicken-wraps</link>
					<pubDate>Mon, 09 Jun 2008 16:37:01 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/june-2008-jerk-chicken-wraps</guid>
				</item>
				
				<item>
					<title>Duck Tacos</title>
					<description><![CDATA[For even simpler tacos, use 8 ounces of leftover shredded roasted chicken, pork, beef or turkey in place of the duck. Preheat the oven to 350&#176;. Season the duck breast with salt and pepper. In a small ovenproof skillet, cook the breast, skin side down, over low heat until the skin is golden brown, about 15 minutes; pour off the fat as it accumulates in the pan. Turn the duck breast over and transfer the skillet to the oven. Roast the breast for about 10 minutes, until an instant-read  &#8230;]]></description>
					<link>http://www.foodandwine.com/recipes/july-2008-duck-tacos</link>
					<pubDate>Mon, 09 Jun 2008 16:34:47 EST</pubDate>
					<guid>http://www.foodandwine.com/recipes/july-2008-duck-tacos</guid>
				</item></channel>
</rss>