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	<title>The Hyphenated Chef &#187; Recipes</title>
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	<link>http://hyphenatedchef.com</link>
	<description>Exploring the Intersection of Food, Culture and Identity</description>
	<lastBuildDate>Mon, 21 Jun 2010 11:07:03 +0000</lastBuildDate>
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		<title>All-American Twist for Your Holiday Grill</title>
		<link>http://hyphenatedchef.com/recipes/all-american-twist-for-your-holiday-grill</link>
		<comments>http://hyphenatedchef.com/recipes/all-american-twist-for-your-holiday-grill#comments</comments>
		<pubDate>Thu, 27 May 2010 13:10:24 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://hyphenatedchef.com/?p=433</guid>
		<description><![CDATA[Chef Kristina Vanni just won the &#8220;Make Australian Lamb America&#8217;s New Favorite Burger Contest&#8221; with a Tunisian-style patty topped with harissa, olives and dates. Now that&#8217;s American. Plus, it sounds yum. Try it on the grill this Memorial Day weekend.
TUNISIAN LAMB BURGERS WITH HARISSA MAYONNAISE AND ORANGE-OLIVE-DATE RELISH
BURGERS:
1 teaspoon whole cumin seed, lightly crushed
1 teaspoon [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>From Scandinavia with Love</title>
		<link>http://hyphenatedchef.com/uncategorized/from-scandinavia-with-love</link>
		<comments>http://hyphenatedchef.com/uncategorized/from-scandinavia-with-love#comments</comments>
		<pubDate>Wed, 05 May 2010 13:02:03 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Chef Interviews]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Andreas Viestad]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[Girl with the Dragon Tattoo]]></category>
		<category><![CDATA[New Scandinavian Cooking]]></category>
		<category><![CDATA[public television]]></category>
		<category><![CDATA[Scandinavia]]></category>
		<category><![CDATA[Steig Larsson]]></category>
		<category><![CDATA[Stockholm]]></category>
		<category><![CDATA[volcanic eruption]]></category>
		<category><![CDATA[volcano]]></category>

		<guid isPermaLink="false">http://hyphenatedchef.com/?p=414</guid>
		<description><![CDATA[Maybe it&#8217;s because I&#8217;m obsessed with the Steig Larsson novels (&#8221;Girl with the Dragon Tattoo,&#8221; etc), but this video from Scandinavian chef Andreas Viestad really caught my eye. He&#8217;s on a boat, the crisp, northern waters behind him, proffering the most interesting preparation of springtime asparagus I&#8217;ve seen a great long while. Makes me want [...]]]></description>
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		<title>Marmite. Need I say more?</title>
		<link>http://hyphenatedchef.com/uncategorized/marmite-need-i-say-more</link>
		<comments>http://hyphenatedchef.com/uncategorized/marmite-need-i-say-more#comments</comments>
		<pubDate>Wed, 28 Apr 2010 15:00:17 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
				<category><![CDATA[Apropos - Michele Kayal]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Bangers and mash]]></category>
		<category><![CDATA[crumpets]]></category>
		<category><![CDATA[Kitchen Window]]></category>
		<category><![CDATA[Marmite]]></category>
		<category><![CDATA[National Public Radio]]></category>
		<category><![CDATA[tea]]></category>
		<category><![CDATA[toad-in-the-hole]]></category>

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		<description><![CDATA[Tea and crumpets, toad-in-the-hole, bangers and mash. All conjure up the London damp, but surely there is no food more English than Marmite. Please check out my ode to the sticky substance in National Public Radio&#8217;s Kitchen Window.
]]></description>
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		<slash:comments>8</slash:comments>
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