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	<title>WellStuffed &#187; cooking-with</title>
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	<link>http://wellstuffed.com</link>
	<description></description>
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		<title>CSA, Week 6 Update: Soup and Salad &#8211; Memphis Flyer</title>
		<link>http://wellstuffed.com/csa-week-6-update-soup-and-salad-memphis-flyer/</link>
		<comments>http://wellstuffed.com/csa-week-6-update-soup-and-salad-memphis-flyer/#comments</comments>
		<pubDate>Sat, 12 Jun 2010 16:04:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Creamy recipes]]></category>
		<category><![CDATA[batch]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[first-six]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[fragrant-basil]]></category>
		<category><![CDATA[freeze-the]]></category>
		<category><![CDATA[freeze-the-pesto]]></category>
		<category><![CDATA[fresh-and]]></category>
		<category><![CDATA[ice-cube]]></category>
		<category><![CDATA[making-another]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[two-cups]]></category>
		<category><![CDATA[walnut-pesto-]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/csa-week-6-update-soup-and-salad-memphis-flyer/</guid>
		<description><![CDATA[I started my CSA cooking with two cups of fresh and fragrant basil, making another batch of walnut pesto. ]]></description>
			<content:encoded><![CDATA[<p>I started my CSA cooking with two cups of fresh and fragrant basil, making another batch of walnut pesto. </p>
<p>Go here to read the rest:<br />
<a target="_blank" href="http://www.memphisflyer.com/HungryMemphis/archives/2010/06/12/2133192-csa-week-6-update-soup-and-salad" title="CSA, Week 6 Update: Soup and Salad - Memphis Flyer">CSA, Week 6 Update: Soup and Salad &#8211; Memphis Flyer</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food with a Dash of Fun—Your next rainy day activity: Baking soft peanut butter &#8230; &#8211; NWI.com</title>
		<link>http://wellstuffed.com/food-with-a-dash-of-fun%e2%80%94your-next-rainy-day-activity-baking-soft-peanut-butter-nwi-com/</link>
		<comments>http://wellstuffed.com/food-with-a-dash-of-fun%e2%80%94your-next-rainy-day-activity-baking-soft-peanut-butter-nwi-com/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 17:39:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[and-more]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[food-finds]]></category>
		<category><![CDATA[here-for]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[might-as-well]]></category>
		<category><![CDATA[nwi]]></category>
		<category><![CDATA[parent]]></category>
		<category><![CDATA[some-fun]]></category>
		<category><![CDATA[the-kitchen]]></category>
		<category><![CDATA[well-have]]></category>
		<category><![CDATA[with]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/food-with-a-dash-of-fun%e2%80%94your-next-rainy-day-activity-baking-soft-peanut-butter-nwi-com/</guid>
		<description><![CDATA[NWI Parent Blog—We’ve all gotta eat-might as well have some fun in the kitchen! Check here for recipes, cooking with kids, food finds, and more. It’s no secret that baking is one of my favorite things to do with ...]]></description>
			<content:encoded><![CDATA[<p>NWI Parent Blog—We’ve all gotta eat-might as well have some fun in the kitchen! Check here for recipes, cooking with kids, food finds, and more. It’s no secret that baking is one of my favorite things to do with &#8230;</p>
<p>View original post here:<br />
<a target="_blank" href="http://nwitimes.com/app/parent/wp-trackback.php?p=7081" title="Food with a Dash of Fun—Your next rainy day activity: Baking soft peanut butter ... - NWI.com">Food with a Dash of Fun—Your next rainy day activity: Baking soft peanut butter &#8230; &#8211; NWI.com</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<title>Chef goes from corporate life to cooking &#8211; Washington Examiner</title>
		<link>http://wellstuffed.com/chef-goes-from-corporate-life-to-cooking-washington-examiner/</link>
		<comments>http://wellstuffed.com/chef-goes-from-corporate-life-to-cooking-washington-examiner/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 21:53:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[All Foods]]></category>
		<category><![CDATA[a-cheerful-demeanor]]></category>
		<category><![CDATA[capital-cooking]]></category>
		<category><![CDATA[casual-approach]]></category>
		<category><![CDATA[cheerful-demeanor]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[diminutive-lady]]></category>
		<category><![CDATA[executive-chef]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[has-built]]></category>
		<category><![CDATA[janis]]></category>
		<category><![CDATA[now-the]]></category>
		<category><![CDATA[ria-restaurant]]></category>
		<category><![CDATA[years--]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/chef-goes-from-corporate-life-to-cooking-washington-examiner/</guid>
		<description><![CDATA[A diminutive lady with a ponytail, a cheerful demeanor, and a casual approach to her American cooking with gentle French overtones, Janis McLean, now the executive chef of 15 ria restaurant, has built up a following in her years of capital cooking ...]]></description>
			<content:encoded><![CDATA[<p>A diminutive lady with a ponytail, a cheerful demeanor, and a casual approach to her American cooking with gentle French overtones, Janis McLean, now the executive chef of 15 ria restaurant, has built up a following in her years of capital cooking &#8230;</p>
<p>Read more:<br />
<a target="_blank" href="http://www.washingtonexaminer.com/lifestyle/Chef-goes-from-corporate-life-to-cooking-95354169.html" title="Chef goes from corporate life to cooking - Washington Examiner">Chef goes from corporate life to cooking &#8211; Washington Examiner</a></p>
]]></content:encoded>
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		<item>
		<title>Food Network star aims to help women win &#8211; Seattle Times</title>
		<link>http://wellstuffed.com/food-network-star-aims-to-help-women-win-seattle-times/</link>
		<comments>http://wellstuffed.com/food-network-star-aims-to-help-women-win-seattle-times/#comments</comments>
		<pubDate>Sun, 09 May 2010 02:11:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[communal-mixing]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[divide-the-recipe]]></category>
		<category><![CDATA[her-part]]></category>
		<category><![CDATA[kids-like]]></category>
		<category><![CDATA[part]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[recipe-into]]></category>
		<category><![CDATA[the-big]]></category>
		<category><![CDATA[think]]></category>
		<category><![CDATA[wet-and]]></category>
		<category><![CDATA[you-are]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/food-network-star-aims-to-help-women-win-seattle-times/</guid>
		<description><![CDATA[Alternatively, divide the recipe into parts (such as wet and dry ingredients, if you are baking) so each child can add his or her part to the big communal mixing bowl. ]]></description>
			<content:encoded><![CDATA[<p>Alternatively, divide the recipe into parts (such as wet and dry ingredients, if you are baking) so each child can add his or her part to the big communal mixing bowl. </p>
<p>See the article here:<br />
<a target="_blank" href="http://seattletimes.nwsource.com/html/pacificnw/2011728341_pacificptaste09.html" title="Food Network star aims to help women win - Seattle Times">Food Network star aims to help women win &#8211; Seattle Times</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food &amp; Wine Calendar</title>
		<link>http://wellstuffed.com/food-wine-calendar/</link>
		<comments>http://wellstuffed.com/food-wine-calendar/#comments</comments>
		<pubDate>Wed, 05 May 2010 19:29:55 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Latin Foods]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[coral]]></category>
		<category><![CDATA[coral-gables]]></category>
		<category><![CDATA[latin recipes]]></category>
		<category><![CDATA[market]]></category>
		<category><![CDATA[miami]]></category>
		<category><![CDATA[required-305-421-9421-]]></category>
		<category><![CDATA[ros]]></category>
		<category><![CDATA[straker]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/food-wine-calendar/</guid>
		<description><![CDATA[THURSDAY Cooking With Chef Rudy Straker: Join chef-owner of ROS Catering in Miami; 7 p.m., Whole Foods Market, 6701 Red Rd., Coral Gables; free, registration required. 305-421-9421.]]></description>
			<content:encoded><![CDATA[<p>THURSDAY Cooking With Chef Rudy Straker: Join chef-owner of ROS Catering in Miami; 7 p.m., Whole Foods Market, 6701 Red Rd., Coral Gables; free, registration required. 305-421-9421.</p>
<p>Originally posted here:<br />
<a target="_blank" href="http://rds.yahoo.com/_ylt=A2KLUmHI6eFLw3YBRzP_wgt.;_ylu=X3oDMTByNWNoMW5pBHBvcwM0BHNlYwNzcgRjb2xvA3NwMgR2dGlkAw--/SIG=12p2c5qoe/EXP=1273183048/**http://www.miamiherald.com/2010/05/05/1613824/food-wine-calendar.html" title="Food &amp; Wine Calendar">Food &amp; Wine Calendar</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Children got food poisoning from licking baking spoon &#8211; Belfast Telegraph</title>
		<link>http://wellstuffed.com/children-got-food-poisoning-from-licking-baking-spoon-belfast-telegraph/</link>
		<comments>http://wellstuffed.com/children-got-food-poisoning-from-licking-baking-spoon-belfast-telegraph/#comments</comments>
		<pubDate>Wed, 28 Apr 2010 09:13:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[a-severe-form]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[been-diagnosed]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[disease-watchdogs]]></category>
		<category><![CDATA[duck-eggs-]]></category>
		<category><![CDATA[licking-the]]></category>
		<category><![CDATA[licking-the-spoon]]></category>
		<category><![CDATA[republic]]></category>
		<category><![CDATA[seven-people]]></category>
		<category><![CDATA[severe-form]]></category>
		<category><![CDATA[spoon]]></category>
		<category><![CDATA[spoon-used]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/children-got-food-poisoning-from-licking-baking-spoon-belfast-telegraph/</guid>
		<description><![CDATA[Three children have contracted a severe form of salmonella after licking the spoon used in baking or cooking with duck eggs, disease watchdogs in the Republic of Ireland revealed yesterday. They are among seven people who have been diagnosed with one ...]]></description>
			<content:encoded><![CDATA[<p>Three children have contracted a severe form of salmonella after licking the spoon used in baking or cooking with duck eggs, disease watchdogs in the Republic of Ireland revealed yesterday. They are among seven people who have been diagnosed with one &#8230;</p>
<p>View original post here:<br />
<a target="_blank" href="http://www.belfasttelegraph.co.uk/news/local-national/children-got-food-poisoning-from-licking-baking-spoon-14783846.html" title="Children got food poisoning from licking baking spoon - Belfast Telegraph">Children got food poisoning from licking baking spoon &#8211; Belfast Telegraph</a></p>
]]></content:encoded>
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		<item>
		<title>Japan restaurant named best in Asia &#124; Jazba Blog</title>
		<link>http://wellstuffed.com/japan-restaurant-named-best-in-asia-jazba-blog/</link>
		<comments>http://wellstuffed.com/japan-restaurant-named-best-in-asia-jazba-blog/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 12:39:58 +0000</pubDate>
		<dc:creator>jos</dc:creator>
				<category><![CDATA[All Foods]]></category>
		<category><![CDATA[approach-has]]></category>
		<category><![CDATA[charcoal-and]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[dishes-at-the]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food-critics]]></category>
		<category><![CDATA[him-plaudits]]></category>
		<category><![CDATA[japan]]></category>
		<category><![CDATA[london]]></category>
		<category><![CDATA[most-celebrated]]></category>
		<category><![CDATA[roots]]></category>
		<category><![CDATA[seiji-yamamoto]]></category>
		<category><![CDATA[their-roots]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/japan-restaurant-named-best-in-asia-jazba-blog/</guid>
		<description><![CDATA[ Chef Yoshihiro Narisawa's experimental approach has attracted diners from across the world and won him plaudits from food critics . “He is pushing new boundaries by cooking with organic soil, charcoal and water,” say the organisers of the ... One of Japan's most celebrated chefs , Seiji Yamamoto, serves up dishes at the Tokyo eatery with their roots in the country's culinary traditions. ]]></description>
			<content:encoded><![CDATA[<p> Chef Yoshihiro Narisawa&#8217;s experimental approach has attracted diners from across the world and won him plaudits from food critics . “He is pushing new boundaries by cooking with organic soil, charcoal and water,” say the organisers of the &#8230; One of Japan&#8217;s most celebrated chefs , Seiji Yamamoto, serves up dishes at the Tokyo eatery with their roots in the country&#8217;s culinary traditions. </p>
<p>Read the original here:<br />
<a target="_blank" href="http://jazbablog.com/2010/04/27/japan-restaurant-named-best-in-asia/" title="Japan restaurant named best in Asia | Jazba Blog">Japan restaurant named best in Asia | Jazba Blog</a></p>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<title>Spelt Sourdough: An Intro to Whole-Grain Bread</title>
		<link>http://wellstuffed.com/spelt-sourdough-an-intro-to-whole-grain-bread/</link>
		<comments>http://wellstuffed.com/spelt-sourdough-an-intro-to-whole-grain-bread/#comments</comments>
		<pubDate>Mon, 19 Apr 2010 12:59:54 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[and-flax]]></category>
		<category><![CDATA[but-you]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[flavors-and]]></category>
		<category><![CDATA[fromartz]]></category>
		<category><![CDATA[grains-extend]]></category>
		<category><![CDATA[limited-himself]]></category>
		<category><![CDATA[made-with]]></category>
		<category><![CDATA[matisse]]></category>
		<category><![CDATA[same]]></category>
		<category><![CDATA[spelt-flour]]></category>
		<category><![CDATA[the-range]]></category>
		<category><![CDATA[white-flour]]></category>
		<category><![CDATA[you-realize]]></category>
		<category><![CDATA[you-start]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/spelt-sourdough-an-intro-to-whole-grain-bread/</guid>
		<description><![CDATA[Sam Fromartz To try Sam's recipe for sourdough bread made with spelt flour and flax seeds, click here . Imagine if Matisse limited himself to one color. His paintings wouldn't be quite so beautiful. ]]></description>
			<content:encoded><![CDATA[<p>Sam Fromartz To try Sam&#8217;s recipe for sourdough bread made with spelt flour and flax seeds, click here . Imagine if Matisse limited himself to one color. His paintings wouldn&#8217;t be quite so beautiful. </p>
<p>Read more:<br />
<a target="_blank" href="http://rds.yahoo.com/_ylt=A2KLUmCrYMxL4MMAKaH_wgt.;_ylu=X3oDMTByMTNoc3J2BHBvcwMzBHNlYwNzcgRjb2xvA3NwMgR2dGlkAw--/SIG=12vrna5vo/EXP=1271771691/**http://www.pheedcontent.com/click.phdo?i=7e13938bc91ad0bf63831d9a6550f924" title="Spelt Sourdough: An Intro to Whole-Grain Bread">Spelt Sourdough: An Intro to Whole-Grain Bread</a></p>
]]></content:encoded>
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		<item>
		<title>More meat, less money &#8211; Tuscaloosa News</title>
		<link>http://wellstuffed.com/more-meat-less-money-tuscaloosa-news/</link>
		<comments>http://wellstuffed.com/more-meat-less-money-tuscaloosa-news/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 08:25:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[a-culinary-crime]]></category>
		<category><![CDATA[a-stock-afterwards]]></category>
		<category><![CDATA[and-not]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[river]]></category>
		<category><![CDATA[river-cottage]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/more-meat-less-money-tuscaloosa-news/</guid>
		<description><![CDATA[Chicken stock Chicken stock is one of the many perks of cooking with whole chickens. Indeed, 'it is a culinary crime to roast a whole chicken and not make a stock afterwards,' Hugh Fearnley-Wittingstall writes in 'The River Cottage Meat Book' (Hodder ...]]></description>
			<content:encoded><![CDATA[<p>Chicken stock Chicken stock is one of the many perks of cooking with whole chickens. Indeed, &#8216;it is a culinary crime to roast a whole chicken and not make a stock afterwards,&#8217; Hugh Fearnley-Wittingstall writes in &#8216;The River Cottage Meat Book&#8217; (Hodder &#8230;</p>
<p>Go here to see the original:<br />
<a target="_blank" href="http://www.tuscaloosanews.com/article/20100414/NEWS/100419794/1005?Title=More-meat-less-money" title="More meat, less money - Tuscaloosa News">More meat, less money &#8211; Tuscaloosa News</a></p>
]]></content:encoded>
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		<title>Save money by learning to cut up a whole chicken &#8211; LimaOhio.com</title>
		<link>http://wellstuffed.com/save-money-by-learning-to-cut-up-a-whole-chicken-limaohio-com/</link>
		<comments>http://wellstuffed.com/save-money-by-learning-to-cut-up-a-whole-chicken-limaohio-com/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 19:04:00 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Main Meals]]></category>
		<category><![CDATA[a-culinary-crime]]></category>
		<category><![CDATA[a-stock-afterwards]]></category>
		<category><![CDATA[and]]></category>
		<category><![CDATA[and-not]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cooking-with]]></category>
		<category><![CDATA[culinary-crime]]></category>
		<category><![CDATA[fearnley-]]></category>
		<category><![CDATA[river]]></category>
		<category><![CDATA[river-cottage]]></category>
		<category><![CDATA[stock-afterwards]]></category>

		<guid isPermaLink="false">http://wellstuffed.com/save-money-by-learning-to-cut-up-a-whole-chicken-limaohio-com/</guid>
		<description><![CDATA[Chicken stock is one of the many perks of cooking with whole chickens. Indeed, “it is a culinary crime to roast a whole chicken and not make a stock afterwards,” Hugh Fearnley-Wittingstall writes in “The River Cottage Meat Book” (Hodder and ...]]></description>
			<content:encoded><![CDATA[<p>Chicken stock is one of the many perks of cooking with whole chickens. Indeed, “it is a culinary crime to roast a whole chicken and not make a stock afterwards,” Hugh Fearnley-Wittingstall writes in “The River Cottage Meat Book” (Hodder and &#8230;</p>
<p>Original post:<br />
<a target="_blank" href="http://www.limaohio.com/articles/mcclatchy-49043-anne-money.html" title="Save money by learning to cut up a whole chicken - LimaOhio.com">Save money by learning to cut up a whole chicken &#8211; LimaOhio.com</a></p>
]]></content:encoded>
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