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<title><![CDATA[The Charleston Gazette - Food & Dining]]></title>
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<title><![CDATA[The Charleston Gazette - Food & Dining]]></title>
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<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul><li>Capitol Market, etc. </li><li>Kroger </li><li>Sitar of India </li><li>Hydroponic tomatoes </li><li>One box a week </li></ul>]]></description>
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<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
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<pubDate>
<![CDATA[ Tue, 13 May 2008 01:00:00 -0400 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200805120509]]></guid>
<title><![CDATA[Sop it up]]></title>
<description><![CDATA[April Hamilton grew up on soup. The youngest of five children, Hamilton ate her mother's homemade soup for lunch every day. Her affinity for soup extended into her adulthood.]]></description>
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<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
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<pubDate>
<![CDATA[ Tue, 13 May 2008 01:00:00 -0400 ]]>
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<item>
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<title><![CDATA[The Main Ingredient: Roll with it]]></title>
<description><![CDATA[The French call them roulades or paupiettes, in Germany they're rouladen and in Italy they get two names - involtini or braciole - depending on where you are in the country.Here at home, we mostly call them roll-ups or rolls, but the premise is the same: thin slices of meat concealing a core of delectable filling.]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
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<pubDate>
<![CDATA[ Sun, 11 May 2008 00:00:00 -0400 ]]>
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<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul><li>Capitol Market, etc. </li><li>Green greens </li><li>Soaring costs </li><li>Stretching food budget </li><li>Not yet </li><li>A matter of values </li></ul>]]></description>
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<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
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<pubDate>
<![CDATA[ Wed, 07 May 2008 01:00:00 -0400 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200805060412]]></guid>
<title><![CDATA[A sushi primer]]></title>
<description><![CDATA[For anyone who loves to look at those artfully arranged platters of sushi, but feels intimidated by the unidentified offerings, Ichiban co-owner Laura Miller offers a sushi primer. ]]></description>
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<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
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<pubDate>
<![CDATA[ Wed, 07 May 2008 01:00:00 -0400 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200805010785]]></guid>
<title><![CDATA[The Main Ingredient: Cooking with beer]]></title>
<description><![CDATA[If you've never cooked with beer - if you never even drink beer - don't worry: You don't have to know anything about beer to cook with it. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200805010785]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 04 May 2008 01:00:00 -0400 ]]>
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</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804290666]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul><li>Capitol Market, etc. </li><li>Gardening </li><li>Not to be wolves </li></ul>]]></description>
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<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 30 Apr 2008 01:00:00 -0400 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804290617]]></guid>
<title><![CDATA[Pasta-bilities]]></title>
<description><![CDATA[Rossi Pasta makes linguini, fettuccini and lasagna noodles come in 50 creative flavors. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804290617]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 30 Apr 2008 01:00:00 -0400 ]]>
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<item>
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<title><![CDATA[The Main Ingredient: Test drive a broccoli hybrid]]></title>
<description><![CDATA[    At first glance, it seems we're a nation obsessed with killing vegetables in their infancy.  	  ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804240644]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Fri, 25 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804220435]]></guid>
<title><![CDATA[Chicken feed]]></title>
<description><![CDATA[Boneless, skinless chicken breasts might seem stodgy, but they're a versatile quick fix.]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804220435]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 23 Apr 2008 01:00:00 -0400 ]]>
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<guid><![CDATA[http://wvgazette.com/rssFeeds/200804220439]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Capitol Market, etc. How milk is made Moo, milk </ul>]]></description>
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<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
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<pubDate>
<![CDATA[ Wed, 23 Apr 2008 01:00:00 -0400 ]]>
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<title><![CDATA[Parkersburg woman is Pillsbury bakeoff finalist]]></title>
<description><![CDATA[A contestant from Maryland produced the $1 million winning cookie in the Pillsbury Bake-Off last week, but West Virginia has something to brag about. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804220438]]></link>
<author>
<![CDATA[ judy@wvgazette.com (Judy Grigoraci) ]]>
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<pubDate>
<![CDATA[ Wed, 23 Apr 2008 01:00:00 -0400 ]]>
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<title><![CDATA[The Main Ingredient: The facts of flaxseed]]></title>
<description><![CDATA[I first encountered flaxseed in some very tasty cereal. At least, I thought it was tasty. Rob took one look at the fiber grams, promptly dubbed my cereal "Colon Blow" (remember the "Saturday Night Live" skit?), and refused to try it. He bought a box of granola for his very own. It had flaxseed in it. Then, last week, I bought a loaf of bread. Yep. Flaxseed.]]></description>
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<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
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<pubDate>
<![CDATA[ Sun, 20 Apr 2008 00:00:00 -0400 ]]>
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<guid><![CDATA[http://wvgazette.com/rssFeeds/200804150592]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Capitol Market, etc. Strawberries Baked potatoes quick Sensitive cukes Cut out middleman </ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804150592]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 16 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<item>
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<title><![CDATA[The time is right]]></title>
<description><![CDATA[Readily available nearly year-round, asparagus is especially fresh and plentiful now.]]></description>
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<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 16 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804150593]]></guid>
<title><![CDATA[Maryland woman wins Pillsbury bakeoff]]></title>
<description><![CDATA[The $1 million prize-winning recipe in the 43rd Pillsbury Bake-Off, announced Tuesday went to Carolyn Gurtz of Gaithersburg, Md., for her Double-Delight Peanut Butter Cookies from the "Sweet Treats" category. ]]></description>
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<![CDATA[ judy@wvgazette.com (Judy Grigoraci) ]]>
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<pubDate>
<![CDATA[ Wed, 16 Apr 2008 01:00:00 -0400 ]]>
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<title><![CDATA[The Main Ingredient: Crinkly concept]]></title>
<description><![CDATA[As a kid, I (Rob) was a picky eater. Meal times at our house were often a struggle. The irony of me growing up to write about food is not wasted on my mother. But what Mom doesn't realize is that even as we fought over peas, green beans, onions - you name it - I was becoming well versed in food ingredients.]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Fri, 11 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804080725]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Capitol Market, etc. Why cook? Microwaves The disclaimer </ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804080725]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 09 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804080721]]></guid>
<title><![CDATA[Native dishes]]></title>
<description><![CDATA[For years, Dr. Nilima Bhirud, an internist, and her Indo-American friends carefully balanced family responsibilities and professional lives while attempting to preserve native customs and also to embrace the culture of their adopted country. That didn't leave much time for volunteer activities. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804080721]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 09 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<title><![CDATA[It's beans and corn bread for tax day]]></title>
<description><![CDATA[It soon will be midnight April 15. Do you know where your tax shelters are? Income tax day. The day returns are signed and hurriedly dispatched, big time, from post offices across the country to meet the deadline. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804080726]]></link>
<author>
<![CDATA[ judy@wvgazette.com (Judy Grigoraci) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 09 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804030759]]></guid>
<title><![CDATA[The Main Ingredient: Rising to the occasion]]></title>
<description><![CDATA[We have hated almost every homemade pizza crust we ever tried to make. There were the Chef Boyardee pizza crusts of our youths, of course, which we would be happy to ridicule, except they turned out just as well as almost anything we tried to make from scratch. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804030759]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 06 Apr 2008 00:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804010646]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Capitol Market, etc.Cheese or notWorldly foodStart the day rightHappiness </ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804010646]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 02 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200804010643]]></guid>
<title><![CDATA[A taste of the Orient]]></title>
<description><![CDATA[Chris Nagorka associates Asian food with family celebrations and festivities with friends. He grew up 30 miles outside of Denver and looked forward to his family's annual holiday shopping trip into downtown Denver topped with dinner at a Mongolian barbecue restaurant. <em><img src="/images/icons/slideshows.gif" title="cnImage" border="0" align="left" /><img src="/images/icons/slideshows.gif" title="cnImage" border="0" /> To see a slide show on making spring rolls, go to </em><a href="http://www.wvgazette.com/springrolls"><em><em><a href="http://www.wvgazette.com/springrolls" target="_blank" title="http://www.wvgazette.com/springrolls">www.wvgazette.com/springrolls</a></em></em></a><em>.</em>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200804010643]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 02 Apr 2008 01:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803270105]]></guid>
<title><![CDATA[The Main Ingredient]]></title>
<description><![CDATA[    You can grill a portobello mushroom. You can serve it on a bun. But it's still just a mushroom sandwich.  	  ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200803270105]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Fri, 28 Mar 2008 01:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803200823]]></guid>
<title><![CDATA[Ham over fist]]></title>
<description><![CDATA[    Seven. Pounds. Of ham. Easter ham sounded heartwarmingly traditional - until we realized there are only two of us, and we're going to be eating ham sandwiches until Mother's Day.  	  ]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 23 Mar 2008 00:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803180556]]></guid>
<title><![CDATA[Cornbread contest winners announced]]></title>
<description><![CDATA[Here are the winners of the cornbread contest at the Green Chili Shoot-out Saturday at Capitol Market.]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200803180556]]></link>
<author>
<![CDATA[ judy@wvgazette.com (Judy Grigoraci) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 19 Mar 2008 01:00:00 -0400 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803130810]]></guid>
<title><![CDATA[The Main Ingredient]]></title>
<description><![CDATA[Kids are always selling something. It's for band, they say. It's for Scouts. For Little League. For the heck of it. ]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 16 Mar 2008 00:00:00 -0400 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803060783]]></guid>
<title><![CDATA[Getting a taste of Hemisphere at The Greenbrier resort]]></title>
<description><![CDATA[WHITE SULPHUR SPRINGS - Last April, The Greenbrier resort reopened after some multimillion-dollar renovations. Among the changes unveiled was a new high-end restaurant called Hemisphere where the Old White Club, a Greenbrier institution, used to be.]]></description>
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<author>
<![CDATA[ douglas@cnpapers.com (Douglas Imbrogno) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 09 Mar 2008 00:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200803040487]]></guid>
<title><![CDATA[Salts of the earth]]></title>
<description><![CDATA[Once upon a time, salt tasted of the land or sea from which it came. Only in the 1900s did companies figure out a way to make salt that was always white, always fine, always the same. ]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 05 Mar 2008 01:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802260457]]></guid>
<title><![CDATA[Food Notes: Feb. 27, 2008]]></title>
<description><![CDATA[<ul>Canning funnels; Indian dinner; Be adventurous; Popcorn, the right way; Gift of gods</ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802260457]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 27 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802260452]]></guid>
<title><![CDATA[Convenient comfort food]]></title>
<description><![CDATA[Whenever I plan menus for the week and write out my grocery list, I usually ask whichever family member wanders into the room for suggestions. "That bread with the sausage and spinach," is invariably a response, no matter how recently it made the recipe rotation. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802260452]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 27 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802210718]]></guid>
<title><![CDATA[The Main Ingredient: Boning up on beef soup]]></title>
<description><![CDATA[    We'd had our suspicions about those "soup bones" you find in the meat section at the grocery store. 	  ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802210718]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 24 Feb 2008 00:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802190578]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Capitol Market Culinary classic Sugar substitutes Take it home Dating and diet Well, yes </ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802190578]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 20 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802190537]]></guid>
<title><![CDATA[Know when to fold 'em]]></title>
<description><![CDATA[Manoli and Aoleen Stavrulakis' lives are a little simpler today than they were when they owned and ran Mykonos restaurant downtown. These days, they make and fill crepes at Café Creperi, in a cozy spot tucked behind Penn Station in Kanawha City. ]]></description>
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<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
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<pubDate>
<![CDATA[ Wed, 20 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
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<title><![CDATA[A little dip won't do you at this East End feast]]></title>
<description><![CDATA[If it's soul food, you'll probably find it at Saturday's Heart and Soul Dip Dinner, a fundraiser for the East End Family Resource Center. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802190579]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
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<pubDate>
<![CDATA[ Wed, 20 Feb 2008 01:00:00 -0500 ]]>
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<title><![CDATA[The Main Ingredient: Rising in the yeast]]></title>
<description><![CDATA[Here's the dangerous thing about baking with yeast: If you stray just a little bit from your recipe, you might flop - and you'd never know why. So if you're curious as to why the entire extended family does wild gyrations to keep you from bringing the rolls at Thanksgiving, read on. (Don't feel bad. They won't let me, Tara, bring my pitiful attempts at pie.) ]]></description>
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<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 17 Feb 2008 00:00:00 -0500 ]]>
</pubDate>
</item>
<item>
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<title><![CDATA[What's for dinner, Sweetheart?]]></title>
<description><![CDATA[No time for lengthy prep on a midweek Valentine's Day meal? Even when it's in the middle of the week, Valentine's Day calls for a little something special on the menu. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802120595]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 13 Feb 2008 01:00:00 -0500 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802120632]]></guid>
<title><![CDATA[Winter sweet onions claim no tears for 20 years]]></title>
<description><![CDATA[They're back. Bins of Oso Sweet onions made their annual appearance in grocery stores last month. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802120632]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 13 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802120635]]></guid>
<title><![CDATA[Food Notes]]></title>
<description><![CDATA[<ul>Diet soda questions </ul><ul>Raspberries are good </ul><ul>Rediscovered </ul><ul>Looks good </ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802120635]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 13 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802070744]]></guid>
<title><![CDATA[The Main Ingredient: The recipe calls for ... love?]]></title>
<description><![CDATA[One day, when my (Rob's) daughter, Grace, was about 5 years old, Tara started to fix her an egg salad sandwich for lunch. The ever-picky Grace had experienced egg salad before, and was pretty accepting of its egg and mayo base. It was the possible addition of other ingredients (celery, onion, etc.) that made her cringe."What else is in it?" she inquired as Tara chopped the hard-cooked eggs."Love," Tara answered wryly."I don't like love," Grace muttered. "I only like mayonnaise." ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802070744]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 10 Feb 2008 00:00:00 -0500 ]]>
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<guid><![CDATA[http://wvgazette.com/rssFeeds/200802050504]]></guid>
<title><![CDATA[Ash Wednesday signals search for meatless dishes]]></title>
<description><![CDATA[If you're Catholic and you haven't glanced at your calendar yet this morning, step away from that bacon. Today is Ash Wednesday, a day on which Catholics fast and abstain from eating meat. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802050504]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 06 Feb 2008 01:00:00 -0500 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200802050507]]></guid>
<title><![CDATA[Food Notes: Feb. 6, 2008]]></title>
<description><![CDATA[<ul>Capitol Market, etc.Temple orangesHow dear the wine?DurableSmell vs. taste</ul>]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200802050507]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 06 Feb 2008 01:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801310677]]></guid>
<title><![CDATA[The Main Ingredient: Lard vs. butter]]></title>
<description><![CDATA["I think I'm going to write about lard this week," I (Tara) mentioned in a staff meeting. Lips curled in quickly hidden distaste. A few kindly souls nodded politely with fixed smiles, the way my parents did when I announced I was majoring in journalism. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801310677]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 03 Feb 2008 00:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801310651]]></guid>
<title><![CDATA[Coffee candy]]></title>
<description><![CDATA[Standing by the gleaming, new glass candy case at Capitol Roasters, owner Tammy Durbin says the decision to add the counter was pretty simple. "Who doesn't like chocolate?"]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801310651]]></link>
<author>
<![CDATA[ lynch@wvgazette.com (Bill Lynch) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 03 Feb 2008 00:00:00 -0500 ]]>
</pubDate>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801290687]]></guid>
<title><![CDATA[Football food for fans]]></title>
<description><![CDATA[I love food, and I love football. I love them both together. I love the beer-can chicken and the little weenies in the crockpot. However - and I'm sure you'll all agree with me here - when I think of the Super Bowl, I think mainly of walnuts. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801290687]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 30 Jan 2008 01:00:00 -0500 ]]>
</pubDate>
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<guid><![CDATA[http://wvgazette.com/rssFeeds/200801240981]]></guid>
<title><![CDATA[The Main Ingredient: Chard in charge]]></title>
<description><![CDATA[Don't be afraid to buy a huge leafy bunch of Swiss chard at the supermarket. Like fresh spinach, it cooks down in a big way. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801240981]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 27 Jan 2008 00:00:00 -0500 ]]>
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<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801230586]]></guid>
<title><![CDATA[Simple perfection]]></title>
<description><![CDATA[When my daughters moved back to New York with their mother more than 20 years ago, I often asked the girls whether they were getting enough corn bread. As if to satisfy my doubts, my ex-wife would set corn bread before me when I visited. ]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801230586]]></link>
<author>
<![CDATA[ bobschwarz@wvgazette.com (Bob Schwarz) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 23 Jan 2008 01:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801200416]]></guid>
<title><![CDATA[The Main Ingredient]]></title>
<description><![CDATA[Once we were able to think straight after the horror of Hurricane Katrina, two things hit us.
The first was that although we really are legally married — honest — we could never prove it now. We’d eloped to a courthouse in the pre-Katrina French Quarter. Our marriage certificate is probably still plastered to a levee somewhere.
Second, we wondered if we’d ever taste Tabasco sauce again.]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801200416]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 20 Jan 2008 00:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801130423]]></guid>
<title><![CDATA[The Main Ingredient]]></title>
<description><![CDATA[During the low-carb craze, devotees would breathlessly go on about the wonders of spaghetti squash and its ability to kick pasta and its heathen carbs to the curb.]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801130423]]></link>
<author>
<![CDATA[ tara@wvgazette.com (Tara Tuckwiller) ]]>
</author>
<pubDate>
<![CDATA[ Sun, 13 Jan 2008 00:00:00 -0500 ]]>
</pubDate>
</item>
<item>
<guid><![CDATA[http://wvgazette.com/rssFeeds/200801091159]]></guid>
<title><![CDATA[Readers can add special flavors to Food page]]></title>
<description><![CDATA[Since I am more interested in food than an expert at it, I propose a local column from which we can all contribute and learn. Send me your questions, and I’ll look for answers.
]]></description>
<link><![CDATA[http://wvgazette.com/rssFeeds/200801091159]]></link>
<author>
<![CDATA[ julier@wvgazette.com (Julie Robinson) ]]>
</author>
<pubDate>
<![CDATA[ Wed, 09 Jan 2008 01:00:00 -0500 ]]>
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