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	<title>Culinaria &#187; American</title>
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	<link>http://culinariablog.com</link>
	<description>Introducing you to cuisine from around the world into your kitchen.</description>
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		<title>Those pesky vegetarians</title>
		<link>http://culinariablog.com/index.php/2011/11/21/those-pesky-vegetarians/</link>
		<comments>http://culinariablog.com/index.php/2011/11/21/those-pesky-vegetarians/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 23:47:07 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[Dish]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[squash]]></category>
		<category><![CDATA[stuffed]]></category>
		<category><![CDATA[thanksgiving]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=1130</guid>
		<description><![CDATA[Can you believe I once tried going vegetarian? This all started when I watched the documentary Forks Over Knives and wondered about my health, and if I should simply do as relatives in Greece have done &#8211; eat meat only once a week. I decided to try what&#8217;s known as lacto-vegetarianism, which is basically where [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Walking to New Orleans</title>
		<link>http://culinariablog.com/index.php/2011/11/17/walking-to-new-orleans/</link>
		<comments>http://culinariablog.com/index.php/2011/11/17/walking-to-new-orleans/#comments</comments>
		<pubDate>Thu, 17 Nov 2011 23:09:12 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Creole/Cajun]]></category>
		<category><![CDATA[Cuisine]]></category>
		<category><![CDATA[Dish]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Creole]]></category>
		<category><![CDATA[po'boy]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=1122</guid>
		<description><![CDATA[More than anywhere in the US, New Orleans has been a mecca for food and some of the most known chefs we&#8217;ve seen in the media. Emeril Lagasse, Paul Prudhomme, Susan Spicer, etc. There is no doubt that Cajun and Creole cuisine has made a huge impact on American culture. My own exploration into Louisiana [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Who wants Chili?</title>
		<link>http://culinariablog.com/index.php/2011/06/26/who-wants-chili/</link>
		<comments>http://culinariablog.com/index.php/2011/06/26/who-wants-chili/#comments</comments>
		<pubDate>Sun, 26 Jun 2011 23:27:16 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Soups]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[Tex-Mex]]></category>
		<category><![CDATA[Turkey]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=1054</guid>
		<description><![CDATA[The first cold air of autumn has been generally known as the season for chili, but I&#8217;ve come to know this American dish all year round. Simple in nature, but open to many variations, it&#8217;s a dish that works for all seasons and all tastes. I personally love it any time of the year, even [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Other Side of the Deli</title>
		<link>http://culinariablog.com/index.php/2011/04/26/the-other-side-of-the-deli/</link>
		<comments>http://culinariablog.com/index.php/2011/04/26/the-other-side-of-the-deli/#comments</comments>
		<pubDate>Tue, 26 Apr 2011 16:00:00 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[deli]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=967</guid>
		<description><![CDATA[Practically any deli in the world is usually divided into two halves.  One half of course being the deli meats and cheeses, in flavors depending on the ethnic origin of the delicatessen.  The other half are the prepared foods, and amongst this cornucopia of delicacies has been the mainstay of the deli salad. Most of [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Mardi Gras!</title>
		<link>http://culinariablog.com/index.php/2011/03/06/mardi-gras/</link>
		<comments>http://culinariablog.com/index.php/2011/03/06/mardi-gras/#comments</comments>
		<pubDate>Sun, 06 Mar 2011 18:32:22 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Creole/Cajun]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Stews]]></category>
		<category><![CDATA[cajun]]></category>
		<category><![CDATA[jambalaya]]></category>
		<category><![CDATA[mardi gras]]></category>
		<category><![CDATA[sausage]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=924</guid>
		<description><![CDATA[Since the early days of the Southern French US colonies, Mardi Gras has been a yearly tradition that even a hurricane could not stop. It&#8217;s the historic time of Carnival, the celebration of indulgence and what many might call &#8220;sin&#8221; before taking on the 40 day fasting from such things we know as Lent. The [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Stuffed Pork Chops</title>
		<link>http://culinariablog.com/index.php/2010/12/18/stuffed-pork-chops/</link>
		<comments>http://culinariablog.com/index.php/2010/12/18/stuffed-pork-chops/#comments</comments>
		<pubDate>Sun, 19 Dec 2010 01:43:09 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[brie]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[stuffed]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=793</guid>
		<description><![CDATA[I was never a fan of the pork chop growing up. We often ate them coated in shake n bake (when Dad cooked) or grilled with a pepper and garlicky mixture (when Mom cooked). The pork chop always seemed dull in flavor and very dry and chewy. Sure, I liked bacon (although cooked until very crispy [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Like how mom used to make it</title>
		<link>http://culinariablog.com/index.php/2010/12/13/like-how-mom-used-to-make-it/</link>
		<comments>http://culinariablog.com/index.php/2010/12/13/like-how-mom-used-to-make-it/#comments</comments>
		<pubDate>Mon, 13 Dec 2010 17:51:34 +0000</pubDate>
		<dc:creator>Alex</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[German]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[meatloaf]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=801</guid>
		<description><![CDATA[I&#8217;ve mentioned my father many times in this site, but this article is really about giving praise to my mother.  While my father was the restaurateur and creative cook in the family, mom had her moments in the kitchen as well.  My brother and I still think she can make sandwiches better than any deli [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Please Bring Us Some Figgy Pudding</title>
		<link>http://culinariablog.com/index.php/2010/12/02/please-bring-us-some-figgy-pudding/</link>
		<comments>http://culinariablog.com/index.php/2010/12/02/please-bring-us-some-figgy-pudding/#comments</comments>
		<pubDate>Thu, 02 Dec 2010 16:00:25 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[English]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[fig]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pudding]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=743</guid>
		<description><![CDATA[Ooey. Gooey. Sugary and cinnamony sweet. I love a piping hot and bubbly bread pudding when the temperature dips down low. Especially, when smothered in a spiked whiskey caramel sauce and dalloped with a scoop of vanilla bean ice cream. Bread pudding wears many international hats. I often think of this as an English or French [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Eat Your Brussels Sprouts</title>
		<link>http://culinariablog.com/index.php/2010/11/27/eat-your-brussels-sprouts/</link>
		<comments>http://culinariablog.com/index.php/2010/11/27/eat-your-brussels-sprouts/#comments</comments>
		<pubDate>Sun, 28 Nov 2010 01:48:08 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[brussels sprouts]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[roasted]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=737</guid>
		<description><![CDATA[Fortunately, this was not the case for me growing up. I was an atypical child because I loved my veggies! &#8220;Bring on the greens!&#8221; I would tell Mom. And so she did. All three of us would gobble up our salads, peas, corn, carrots and even brussel sprouts! I grew up in a household where [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Bodacious Black Bean Burgers</title>
		<link>http://culinariablog.com/index.php/2010/07/08/bodacious-black-bean-burgers/</link>
		<comments>http://culinariablog.com/index.php/2010/07/08/bodacious-black-bean-burgers/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 16:29:11 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Barbeque]]></category>
		<category><![CDATA[Burgers]]></category>
		<category><![CDATA[meatless]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://culinariablog.com/?p=553</guid>
		<description><![CDATA[A burger that packs protein and taste for under 200 calories? You must think I&#8217;m joking&#8230;but I&#8217;m not. When I think of burgers I often think of fatty, greasy beef burgers that are slung in diners, pubs, and fast food joints. When I think of vegetarian burgers I often think of tasteless, unfulfilling gray looking [...]]]></description>
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		<slash:comments>0</slash:comments>
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