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	<title>Food Gal &#187; Recipes (Savory)</title>
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		<title>A Pasta Ragu with An Unusual Ingredient</title>
		<link>http://www.foodgal.com/2012/02/a-pasta-ragu-with-an-unusual-ingredient/</link>
		<comments>http://www.foodgal.com/2012/02/a-pasta-ragu-with-an-unusual-ingredient/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 13:26:36 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Food TV]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23599</guid>
		<description><![CDATA[
Could this meaty ragu dish prove to be the apple of your eye?
It just might &#8212; because besides the expected pork, tomatoes, bacon, garlic and basil, it also contains slices of fresh, juicy apples.
This unusual pasta dish is from &#8220;Top Chef&#8221; victor Stephanie Izard, the only woman who has thus claimed the title in that [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<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>

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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>
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		<slash:comments>25</slash:comments>
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		<title>Not Diet Food</title>
		<link>http://www.foodgal.com/2012/01/not-diet-food/</link>
		<comments>http://www.foodgal.com/2012/01/not-diet-food/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 13:26:02 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

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No, this is definitely not that.
Not when there&#8217;s a ton of heavy cream in it.
Sometimes, though, you need to live big, go for the gusto and just enjoy without looking back.
&#8220;Fettuccine with Meyer Lemon Cream&#8221; is one of those times.
This creamy, rich pasta dish is from &#8220;Home Cooking with Jean-Georges&#8221; (Clarkson Potter) by the esteemed [...]]]></description>
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		<slash:comments>17</slash:comments>
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		<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>
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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>
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		<title>Speedy Chicken Chilaquiles with Less Guilt</title>
		<link>http://www.foodgal.com/2012/01/speedychicken-chilaquiles-with-less-guilt/</link>
		<comments>http://www.foodgal.com/2012/01/speedychicken-chilaquiles-with-less-guilt/#comments</comments>
		<pubDate>Tue, 03 Jan 2012 13:26:39 +0000</pubDate>
		<dc:creator>foodgal</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Health/Nutrition]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>

		<guid isPermaLink="false">http://www.foodgal.com/?p=23064</guid>
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Chilaquiles are a guilty pleasure &#8212; a traditional Mexican brunch dish of fried tortillas, salsa, eggs, loads of cheese and a generous amount of thick, tangy sour cream.
If you&#8217;re wanting to dial that back a bit in the New Year, cookbook authors  Bruce Weinstein and Mark Scarbrough have a version that won&#8217;t bust any [...]]]></description>
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		<slash:comments>12</slash:comments>
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