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        <title><![CDATA[]]></title>
        <link>http://www2.richmond.com</link>
        <description><![CDATA[Lifestyles :: Food_Cooking]]></description>
        <language>en</language>
            
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                <title><![CDATA[A Vietnam tradition: the bánh mi sandwich]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/22/a-vietnam-tradition-the-bnh-mi-sandwi-43276/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/22/a-vietnam-tradition-the-bnh-mi-sandwi-43276/]]></guid>
                <description><![CDATA[A few weeks ago, a friend tipped me off to an Asian bakery in Richmond that serves traditional Vietnamese baguette sandwiches, also known as b&#225;nh mi (pronounced BUN-mee). These delectable submarine-shaped sandwiches consist of two slices of crusty French-style baguette that are brushed with a swipe of mayonnaise or butter, and can be filled with a variety of grilled meats (usually marinated pork), p&#187;t&#233;s, sausages, coldcuts, even tofu or fried eggs. The sandwiches are then topped with sliced, pickled daikon radishes; shredded, pickled carrots; thinly sliced jalape&#241;o; and fresh herbs, such as cilantro.]]></description>
                
                <pubDate><![CDATA[Sun, 22 Nov 2009 05:03:54 EST]]></pubDate>
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                <title><![CDATA[Banh Mi Sandwich]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/22/banh-mi-sandwich-55333/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/22/banh-mi-sandwich-55333/]]></guid>
                <description><![CDATA[Banh Mi Sandwich]]></description>
                
                <pubDate><![CDATA[Sun, 22 Nov 2009 05:01:48 EST]]></pubDate>
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                <title><![CDATA[This Week: Deconstructed Thanksgiving, Wine and Craft Expo at Savor]]></title>
                <link><![CDATA[http://www2.richmond.comhttp://social.richmond.com/blog/Genevelyn/2009/11/this-weekdeconstructed-thanksgiving-wine-and-craf/]]></link>
                <guid><![CDATA[http://www2.richmond.comhttp://social.richmond.com/blog/Genevelyn/2009/11/this-weekdeconstructed-thanksgiving-wine-and-craf/]]></guid>
                <description><![CDATA[Wednesday, Nov. 18, 6:30 pm. Deconstructed Thanksgiving Dinner @ Six BurnerPhilip Denny, the &ldquo;new&rdquo; chef at Six Burner in the Fan, is messing with my favorite holiday. He&rsquo;s giving us the bird, deconstructed, and serving it up with some fantastic wine from local importer John Paul Cheskie of Free Run Wine Merchants. Free Run specializes in Pacific Northwest goodies and small production, natural wines from around the globe. &nbsp;Here is what John Paul has to say about the event: &ldquo;This will be an intimate dinner, with both myself and the chef on hand to discuss the courses and offer suggestions/consulting ...]]></description>
                
                <pubDate><![CDATA[Wed, 18 Nov 2009 14:59:26 EST]]></pubDate>
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                <title><![CDATA[For a juicy Thanksgiving, brine the bird]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/18/for-a-juicy-thanksgiving-brine-the-bird-66289/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/18/for-a-juicy-thanksgiving-brine-the-bird-66289/]]></guid>
                <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><![CDATA[Wed, 18 Nov 2009 05:12:10 EST]]></pubDate>
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                <title><![CDATA[Deciding which Thanksgiving dishes to make healthy]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/18/deciding-which-thanksgiving-dishes-to-ma-90759/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/18/deciding-which-thanksgiving-dishes-to-ma-90759/]]></guid>
                <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><![CDATA[Wed, 18 Nov 2009 05:09:16 EST]]></pubDate>
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                <title><![CDATA[Where to turn when your holiday meal turns bad]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/18/where-to-turn-when-your-holiday-meal-tur-01681/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/18/where-to-turn-when-your-holiday-meal-tur-01681/]]></guid>
                <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><![CDATA[Wed, 18 Nov 2009 05:08:40 EST]]></pubDate>
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                <title><![CDATA[Sweet potatoes, minus the marshmallows]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/18/sweet-potatoes-minus-the-marshmallows-08694/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/18/sweet-potatoes-minus-the-marshmallows-08694/]]></guid>
                <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><![CDATA[Wed, 18 Nov 2009 05:01:00 EST]]></pubDate>
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                <title><![CDATA[Preserving family heirloom recipes]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/15/preserving-family-heirloom-recipes-74429/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/15/preserving-family-heirloom-recipes-74429/]]></guid>
                <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><![CDATA[Sun, 15 Nov 2009 05:01:27 EST]]></pubDate>
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                <title><![CDATA[Entertaining help for the upcoming holidays]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/11/entertaining-help-for-the-upcoming-holid-25138/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/11/entertaining-help-for-the-upcoming-holid-25138/]]></guid>
                <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><![CDATA[Wed, 11 Nov 2009 05:06:45 EST]]></pubDate>
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                <title><![CDATA[Wine of the Week: Rodney Strong Sonoma County Merlot 2005]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/11/wine-of-the-week-rodney-strong-sonoma-c-37589/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/11/wine-of-the-week-rodney-strong-sonoma-c-37589/]]></guid>
                <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><![CDATA[Wed, 11 Nov 2009 05:04:52 EST]]></pubDate>
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                <title><![CDATA[Michaela Murray' Pound Cake]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/11/michaela-murray-pound-cake-45788/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/11/michaela-murray-pound-cake-45788/]]></guid>
                <description><![CDATA[Michaela Murray&#8217;s Pound Cake]]></description>
                
                <pubDate><![CDATA[Wed, 11 Nov 2009 05:03:53 EST]]></pubDate>
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                <title><![CDATA[Tips for baking quick breads]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/11/tips-for-baking-quick-breads-63229/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/11/tips-for-baking-quick-breads-63229/]]></guid>
                <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><![CDATA[Wed, 11 Nov 2009 05:01:00 EST]]></pubDate>
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                <title><![CDATA[Tried-and-true banana bread]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/11/tried-and-true-banana-bread-54116/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/11/tried-and-true-banana-bread-54116/]]></guid>
                <description><![CDATA[How difficult can it be to bake a loaf of banana bread? They sometimes turn out too dry. Or they don&#8217;t rise. Or they&#8217;re mushy in the center. They fall, they slump, they crack, they burn. Honestly, how hard can it be? After two weeks of recipes, I emerged with one perfect loaf and a world of experience to share. There are two methods for making quick breads. The creaming method uses a mixer to cream together sugar and shortening or butter, similar to a cookie batter. Every loaf I made using the creaming method turned out dry, so I ...]]></description>
                
                <pubDate><![CDATA[Wed, 11 Nov 2009 05:01:00 EST]]></pubDate>
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                <title><![CDATA[Wine Dinner Tonight]]></title>
                <link><![CDATA[http://www2.richmond.comhttp://social.richmond.com/blog/Genevelyn/2009/11/wine-dinners-tastings-and-seasonal-fun/]]></link>
                <guid><![CDATA[http://www2.richmond.comhttp://social.richmond.com/blog/Genevelyn/2009/11/wine-dinners-tastings-and-seasonal-fun/]]></guid>
                <description><![CDATA[Tuesday, Nov. 10 at 7 p.m. Bartholomew Broadbent Wine Dinner @ Bin22Looks like a good evening to hit the mean streets of Carytown &ndash; warm weather, fall leaves and the smell of chimney smoke wafting over from the Fan.&nbsp;Want one more reason to go to Carytown? Two words. Wine Dinner.Join Chef Todd Brady, formerly of Zeus Gallery and CCV, longtime chef at Bin 22, for a casual wine dinner with host Bartholomew Broadbent of Broadbent Selections. Four wines with four courses, including port.&nbsp; Mr. Broadbent is a leading authority on the subject of port, so the last course should be ...]]></description>
                
                <pubDate><![CDATA[Tue, 10 Nov 2009 15:08:01 EST]]></pubDate>
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                <title><![CDATA[Top five kitchen know-how tips]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/08/top-five-kitchen-know-how-tips-96419/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/08/top-five-kitchen-know-how-tips-96419/]]></guid>
                <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><![CDATA[Sun, 08 Nov 2009 05:01:18 EST]]></pubDate>
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                <title><![CDATA[When autumn arrives, it' time to make soup]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/when-autumn-arrives-it-time-to-make-so-44643/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/when-autumn-arrives-it-time-to-make-so-44643/]]></guid>
                <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><![CDATA[Wed, 04 Nov 2009 05:05:40 EST]]></pubDate>
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                <title><![CDATA[Recipe: Granny Belcher' Mexican Bean Chowder]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/recipe-granny-belcher-mexican-bean-cho-57445/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/recipe-granny-belcher-mexican-bean-cho-57445/]]></guid>
                <description><![CDATA[Granny Belcher&#8217;s Mexican Bean Chowder]]></description>
                
                <pubDate><![CDATA[Wed, 04 Nov 2009 05:01:52 EST]]></pubDate>
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                <title><![CDATA[Recipe: Zesty Beef and Cabbage Soup]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/recipe-zesty-beef-and-cabbage-soup-65893/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/recipe-zesty-beef-and-cabbage-soup-65893/]]></guid>
                <description><![CDATA[Zesty Beef and Cabbage Soup]]></description>
                
                <pubDate><![CDATA[Wed, 04 Nov 2009 05:01:08 EST]]></pubDate>
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                <title><![CDATA[Wine of the Week: Graham Beck Gamekeeper' Reserve Cabernet Sauvignon]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/04/wine-of-the-week-graham-beck-gamekeeper-87243/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/04/wine-of-the-week-graham-beck-gamekeeper-87243/]]></guid>
                <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><![CDATA[Wed, 04 Nov 2009 05:01:00 EST]]></pubDate>
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                <title><![CDATA[Recipe: Blue-Cheese Dressing]]></title>
                <link><![CDATA[http://www2.richmond.com/content/2009/nov/01/recipe-blue-cheese-dressing-53774/]]></link>
                <guid><![CDATA[http://www2.richmond.com/content/2009/nov/01/recipe-blue-cheese-dressing-53774/]]></guid>
                <description><![CDATA[Recipe: Blue-Cheese Dressing]]></description>
                
                <pubDate><![CDATA[Sun, 01 Nov 2009 04:01:43 EST]]></pubDate>
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