<?xml version="1.0"?>
<rss version="2.0">
  <channel>
    <title><![CDATA[The City Cook RSS Feed]]></title>
    <link>http://www.thecitycook.com/misc/feed.xml</link>
<description><![CDATA[The ultimate guide for pathetically busy, space-compromised urban dwellers who prefer to cook at home.]]></description>
    <language>en-us</language>
    <copyright><![CDATA[Copyright 2008 The City Cook, Inc.]]></copyright>
       <item>
           <title><![CDATA[Vichyssoise]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000120</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000120</guid>
           <pubDate><![CDATA[Thu, 15 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[This delicate leek and potato soup is both a classic and modern favorite.  Finished it with a sprinkle of freshly snipped chives.]]></description>
       </item>
       <item>
           <title><![CDATA[Chive Oil]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000122</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000122</guid>
           <pubDate><![CDATA[Thu, 15 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[Delicious drizzled over fish or chicken, or alongside a simple poached egg, chive oil is quick to make and can add color and big flavor to an ordinary dish.]]></description>
       </item>
       <item>
           <title><![CDATA[What's in Season: Chives]]></title>
           <link>http://www.thecitycook.com/cooking/articles/season/000069</link>
           <guid>http://www.thecitycook.com/cooking/articles/season/000069</guid>
           <pubDate><![CDATA[Thu, 15 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[Ways to add flavor with the smallest member of the onion family.]]></description>
       </item>
       <item>
           <title><![CDATA[Duck Breasts With Port and Prunes]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000129</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000129</guid>
           <pubDate><![CDATA[Thu, 15 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[A fancy taste but easy to make:  pan-cooked duck breasts are served with a complex port sauce.]]></description>
       </item>
       <item>
           <title><![CDATA[Why We Cook]]></title>
           <link>http://www.thecitycook.com/cooking/articles/general/000123</link>
           <guid>http://www.thecitycook.com/cooking/articles/general/000123</guid>
           <pubDate><![CDATA[Thu, 08 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[Thoughts on the inspirations and comforts of home cooking.]]></description>
       </item>
       <item>
           <title><![CDATA[Farro Pasta with Zucchini and Roasted Carrots]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000131</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000131</guid>
           <pubDate><![CDATA[Thu, 08 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[Made with farro or whole wheat pasta, this hearty pasta stands up to the full flavor of roasted vegetables.]]></description>
       </item>
       <item>
           <title><![CDATA[What's Fabulous: Artisanal Pastas]]></title>
           <link>http://www.thecitycook.com/cooking/articles/fab/000067</link>
           <guid>http://www.thecitycook.com/cooking/articles/fab/000067</guid>
           <pubDate><![CDATA[Thu, 08 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[Is it worth it to pay more for an artisanal dry pasta, made in small factories and packaged by hand?  Yes, if you choose carefully.]]></description>
       </item>
       <item>
           <title><![CDATA[Hummus]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000124</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000124</guid>
           <pubDate><![CDATA[Thu, 01 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[A simple but flavorful purée of chick peas and tahini compliments raw vegetables or chunks of tender bread.]]></description>
       </item>
       <item>
           <title><![CDATA[Red and White Lemon Cole Slaw]]></title>
           <link>http://www.thecitycook.com/cooking/recipes/data/000130</link>
           <guid>http://www.thecitycook.com/cooking/recipes/data/000130</guid>
           <pubDate><![CDATA[Thu, 01 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[A light lemon dressing is added to red and white shredded cabbage.]]></description>
       </item>
       <item>
           <title><![CDATA[Bring Your Lunch to Work]]></title>
           <link>http://www.thecitycook.com/cooking/articles/general/000122</link>
           <guid>http://www.thecitycook.com/cooking/articles/general/000122</guid>
           <pubDate><![CDATA[Thu, 01 May 2008 00:00:00 -0400]]></pubDate>
           <description><![CDATA[With a little planning, you can eat better and save money by making, not buying your weekday lunches.]]></description>
       </item>
  </channel>
</rss>