<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Food Gal &#187; Asian Recipes</title>
	<atom:link href="http://www.foodgal.com/category/asian-recipes/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.foodgal.com</link>
	<description>Musings on food, wine, laughter, and life</description>
	<lastBuildDate>Fri, 10 Feb 2012 13:25:01 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.9.1</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Part Asian, Part Italian &#8212; Momofuku Milk Bar&#8217;s Chinese Sausage Focaccia</title>
		<link>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/</link>
		<comments>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/#comments</comments>
		<pubDate>Tue, 24 Jan 2012 13:25:38 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Bakeries]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23444</guid>
		<description><![CDATA[
New York&#8217;s Momofuku Milk Bar bakery is famed for its playfully delicious &#8220;crack pie,&#8221; &#8220;compost cookies&#8221; and &#8220;cereal milk&#8221; ice cream.
But when a review copy of  the cookbook, &#8220;Momofuku Milk Bar&#8221; (Clarkson Potter) by Pastry Chef-Owner Christina Tosi landed in my mail, it was a more savory-spicy concoction that caught my eye.
&#8220;Chinese Sausage Focaccia&#8221; is [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2012/01/part-asian-part-italian-momofuku-milk-bars-chinese-sausage-focaccia/feed/</wfw:commentRss>
		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>The Incomparable Cecilia Chiang</title>
		<link>http://www.foodgal.com/2012/01/the-incomparable-cecilia-chiang/</link>
		<comments>http://www.foodgal.com/2012/01/the-incomparable-cecilia-chiang/#comments</comments>
		<pubDate>Wed, 18 Jan 2012 13:25:57 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[More Food Gal -- In Other Publications]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23320</guid>
		<description><![CDATA[
She has been called the Chinese Julia Child.
As Child is credited with introducing authentic French cuisine to Americans, Cecilia Chiang has done the same for Chinese food in this country.
At a time when Chinese restaurants were all run by men and serving gloppy chop suey, egg foo young and other so-called Cantonese specialties, Chiang &#8212; [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2012/01/the-incomparable-cecilia-chiang/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Brussels Sprouts with Cranberries and An Asian Spin</title>
		<link>http://www.foodgal.com/2011/12/brussels-sprouts-with-cranberries-and-an-asian-spin/</link>
		<comments>http://www.foodgal.com/2011/12/brussels-sprouts-with-cranberries-and-an-asian-spin/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 13:26:51 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=22836</guid>
		<description><![CDATA[
I think of fresh cranberries as nature&#8217;s own holiday ornaments.
With their striking deep red hue, you can&#8217;t help but notice them no matter where they pop up.
Including in this dish of &#8220;Asian Roasted Brussels Sprouts with Cranberries&#8221; from the October 2011 issue of Coastal Living magazine.
The original recipe calls for dried cranberries. But when fresh [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/12/brussels-sprouts-with-cranberries-and-an-asian-spin/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Chef Sachin Chopra of All Spice Talks About Celebrating Diwali</title>
		<link>http://www.foodgal.com/2011/10/chef-sachin-chopra-of-all-spice-talks-about-celebrating-diwali/</link>
		<comments>http://www.foodgal.com/2011/10/chef-sachin-chopra-of-all-spice-talks-about-celebrating-diwali/#comments</comments>
		<pubDate>Mon, 24 Oct 2011 13:25:20 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[More Food Gal -- In Other Publications]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=21793</guid>
		<description><![CDATA[
For Chef-Proprietor Sachin Chopra of All Spice in San Mateo, the celebration of Diwali always has had a special place in his heart.
After all, the joyous Festival of Lights, which starts on Oct. 26, is not only one of the most important Hindu holidays, but also marks the New Year.
It&#8217;s a time for gathering with [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/10/chef-sachin-chopra-of-all-spice-talks-about-celebrating-diwali/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Macy&#8217;s Cooking Demo: The Food Gal Makes Joong with Chef Alexander Ong</title>
		<link>http://www.foodgal.com/2011/09/macys-cooking-demo-the-food-gal-makes-joong-with-chef-alexander-ong/</link>
		<comments>http://www.foodgal.com/2011/09/macys-cooking-demo-the-food-gal-makes-joong-with-chef-alexander-ong/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 13:26:20 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Enticing Events]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[More Food Gal -- In Person]]></category>
		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=21066</guid>
		<description><![CDATA[
Last Saturday afternoon at Macy&#8217;s Union Square in San Francisco, I wrapped my first Chinese rice tamale ever &#8212; before a standing room-only crowd.
I couldn&#8217;t have done it without the good cheer and great instruction from Executive Chef Alexander Ong of the popular Betelnut restaurant in San Francisco.
Though I&#8217;d grown up eating these glutinous rice [...]]]></description>
		<wfw:commentRss>http://www.foodgal.com/2011/09/macys-cooking-demo-the-food-gal-makes-joong-with-chef-alexander-ong/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
	</channel>
</rss>

