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	<title>The Hyphenated Chef &#187; Restaurant News &amp; Reviews</title>
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		<title>Lin-Sanity and the Taiwanese Te-Bao</title>
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		<pubDate>Wed, 22 Feb 2012 16:20:42 +0000</pubDate>
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		<category><![CDATA[BaoHaus]]></category>
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		<category><![CDATA[Eddie Huang]]></category>
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		<category><![CDATA[Jeremy Lin]]></category>
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		<category><![CDATA[New York restaurants]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork chop]]></category>
		<category><![CDATA[roast pork]]></category>
		<category><![CDATA[Taiwanese food]]></category>
		<category><![CDATA[Taiwanese Te-Bao]]></category>
		<category><![CDATA[Tim Tebow]]></category>

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		<description><![CDATA[Eddie Huang always knew that when Jeremy Lin hit it big he&#8217;d call the player&#8217;s sandwich &#8220;The Taiwanese Te-Bao.&#8221; &#8220;I called him the Taiwanese Tebow because I knew he was super Christian,&#8221; says Huang, a Taiwanese-Chinese American whose New York restaurant BaoHaus serves the traditional Taiwanese dumplings called bao. He&#8217;d been working on the sandwich [...]]]></description>
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		<title>Susur Lee and the Wisdom of Chinese New Year</title>
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		<pubDate>Mon, 23 Jan 2012 21:06:57 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
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		<category><![CDATA[Susur Lee]]></category>
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		<category><![CDATA[Year of the Dragon]]></category>

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		<description><![CDATA[Dumplings shaped like money; long, slippery noodles to symbolize longevity. I&#8217;ve always looked at Chinese New Year as a time to reflect on my blessings &#8212; and get back on the wagon with my (Gregorian calendar) New Year&#8217;s Resolutions. But it&#8217;s tough since the food surrounding Chinese New Year is so spectacular. Chinese chefs around [...]]]></description>
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		<title>Stephanie Izard: Multicultural Mash Up</title>
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		<pubDate>Wed, 02 Nov 2011 15:40:21 +0000</pubDate>
		<dc:creator>the hyphenated chef</dc:creator>
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		<category><![CDATA[Clips/Published Articles]]></category>
		<category><![CDATA[Restaurant News & Reviews]]></category>
		<category><![CDATA[Chicago chefs]]></category>
		<category><![CDATA[Fergus Henderson]]></category>
		<category><![CDATA[fish sauce]]></category>
		<category><![CDATA[Girl and the Goat]]></category>
		<category><![CDATA[harissa]]></category>
		<category><![CDATA[miso]]></category>
		<category><![CDATA[Multicultural]]></category>
		<category><![CDATA[Stephanie Izard]]></category>
		<category><![CDATA[tamarind]]></category>
		<category><![CDATA[Top Chef]]></category>
		<category><![CDATA[yuzu]]></category>
		<category><![CDATA[yuzu harissa]]></category>
		<category><![CDATA[Zak Pelaccio]]></category>

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		<description><![CDATA[You may know Stephanie Izard as the first &#8212; and still the only &#8212; woman ever to win Top Chef. On the show, she wowed the judges with bold, inventive flavors like lamb medallions topped with pistachio, blackberry and mushrooms. But she&#8217;s taken that experience and pushed it even further, mixing and matching the biggest, [...]]]></description>
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