<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>A Taster's Journey</title>
	<atom:link href="http://www.atastersjourney.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.atastersjourney.com</link>
	<description>one man's culinary adventures</description>
	<lastBuildDate>Thu, 18 Apr 2013 14:52:19 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.1</generator>
		<item>
		<title>Tales of Risotto</title>
		<link>http://www.atastersjourney.com/2013/04/18/tales-of-risotto/</link>
		<comments>http://www.atastersjourney.com/2013/04/18/tales-of-risotto/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 14:52:19 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1562</guid>
		<description><![CDATA[Several years ago I visited Lake Como and was given a cookbook &#8220;Tales of Risotto, Culinary Adventures from Villa d&#8217; Este&#8221;. It includes 50 risotto recipes typical of northern Italy; and has some worthwhile tips. While most risotto recipes call for Arborio rice, this book recommends Carnaroli rice.  Although Carnaroli might have been selected because [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/04/18/tales-of-risotto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>La Mangeoire &#8211; Under the Radar</title>
		<link>http://www.atastersjourney.com/2013/04/05/la-mangeoire-under-the-radar/</link>
		<comments>http://www.atastersjourney.com/2013/04/05/la-mangeoire-under-the-radar/#comments</comments>
		<pubDate>Fri, 05 Apr 2013 19:55:50 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1551</guid>
		<description><![CDATA[Where should you eat French food in NYC? Well, all the buzz today is about Lafayette, Andrew Carmellini&#8217;s place that will open in a couple weeks. Calliope, Le Philosophe, or a classic like Baltazar also are quite admired, but are very hard to get into. Isn&#8217;t there a restaurant that serves good food and that [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/04/05/la-mangeoire-under-the-radar/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Carrots &#8211; Boil, Steam or Roast?</title>
		<link>http://www.atastersjourney.com/2013/04/04/carrots-boil-steam-or-roast/</link>
		<comments>http://www.atastersjourney.com/2013/04/04/carrots-boil-steam-or-roast/#comments</comments>
		<pubDate>Thu, 04 Apr 2013 22:37:05 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Santa Barbara]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1538</guid>
		<description><![CDATA[While we are all anticipating the arrival of Spring vegetables, I think we still have a few more weeks. I suggest that we stick to the classics like carrots. But should we boil, steam or roast them? I prefer roasted carrots because the caramelization heightens the flavor. Usually I just add olive oil, dill, salt [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/04/04/carrots-boil-steam-or-roast/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>L. Simchick &#8211; A Sutton Place Gem</title>
		<link>http://www.atastersjourney.com/2013/03/13/l-simchick-a-sutton-place-gem/</link>
		<comments>http://www.atastersjourney.com/2013/03/13/l-simchick-a-sutton-place-gem/#comments</comments>
		<pubDate>Wed, 13 Mar 2013 11:48:06 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1416</guid>
		<description><![CDATA[It&#8217;s our last 2 weeks in Sutton Place before we move uptown. Sutton is a nice quiet section of the city, but it&#8217;s certainly not a foodie destination. There were very few foodie highlights, but one exception was the butcher&#8230;one of the best in NYC. Leonard &#8220;Lenny&#8221; Simchick opened L. Simchick in the early &#8217;90s, [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/03/13/l-simchick-a-sutton-place-gem/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Restocking the Pantry</title>
		<link>http://www.atastersjourney.com/2013/02/28/restocking-the-pantry/</link>
		<comments>http://www.atastersjourney.com/2013/02/28/restocking-the-pantry/#comments</comments>
		<pubDate>Thu, 28 Feb 2013 20:36:00 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Travel]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1509</guid>
		<description><![CDATA[I will be moving to a new apartment in a couple weeks, and that&#8217;s the perfect excuse to restock the pantry. Although there is no perfect rule on when you should toss out your old herbs and spices, most sources say every 1 -2 years. The bottom line is that if the herb or spice [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/02/28/restocking-the-pantry/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Champagne &amp; The Oscars</title>
		<link>http://www.atastersjourney.com/2013/02/15/champagne-the-oscars/</link>
		<comments>http://www.atastersjourney.com/2013/02/15/champagne-the-oscars/#comments</comments>
		<pubDate>Fri, 15 Feb 2013 14:33:52 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1429</guid>
		<description><![CDATA[The 85th Academy Awards is Sunday February 24th and I&#8217;m hoping for a great show. I&#8217;ll be cheering for the cast of Silver Linings Playbook; they were all sensational. The Oscars are a celebration and what better way to enjoy it than to toast with a glass of Champagne. Although &#8220;Champagne&#8221; must officially come from [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/02/15/champagne-the-oscars/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gigondas &amp; Vacqueyras</title>
		<link>http://www.atastersjourney.com/2013/02/08/gigondas-vacqueyras/</link>
		<comments>http://www.atastersjourney.com/2013/02/08/gigondas-vacqueyras/#comments</comments>
		<pubDate>Fri, 08 Feb 2013 18:38:54 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1474</guid>
		<description><![CDATA[Gigondas and Vacqueyras are two AOC wine regions in the Southern Rhone region of France. Although these wines are not the most famous from that region, they are some of my favorites. These wines feature the Syrah, Grenache and Mourvedre grapes; with Grenache being the predominant grape. A typical Gigondas would have 80% Greneache, 15% [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/02/08/gigondas-vacqueyras/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking with Mike Colameco</title>
		<link>http://www.atastersjourney.com/2013/02/01/cooking-with-mike-colameco/</link>
		<comments>http://www.atastersjourney.com/2013/02/01/cooking-with-mike-colameco/#comments</comments>
		<pubDate>Fri, 01 Feb 2013 23:02:11 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Wine]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1450</guid>
		<description><![CDATA[Chef Mike Colameco taught a cooking class last night at the Viking showroom in NYC. This class is part of a series sponsored by the 92nd Street Y. Last night&#8217;s focus was on One Pot Winter Dinners. Mike started his career as a chef in the &#8217;70&#8242;s, and his first job was at The Four [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/02/01/cooking-with-mike-colameco/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Strawberries</title>
		<link>http://www.atastersjourney.com/2013/01/30/strawberries/</link>
		<comments>http://www.atastersjourney.com/2013/01/30/strawberries/#comments</comments>
		<pubDate>Wed, 30 Jan 2013 11:56:22 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Santa Barbara]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1438</guid>
		<description><![CDATA[The temperature is warmer today in NYC, and the fruit and vegetable vendors have returned to the streets. That&#8217;s excellent news because I need strawberries. These vendors have multiplied in recent years; and they can now be found all over Manhattan. I was spoiled when I lived in Santa Barbara because the strawberries were grown [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/01/30/strawberries/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pumpkin Ravioli with Pistachios</title>
		<link>http://www.atastersjourney.com/2013/01/25/pumpkin-ravioli-with-pistachios/</link>
		<comments>http://www.atastersjourney.com/2013/01/25/pumpkin-ravioli-with-pistachios/#comments</comments>
		<pubDate>Fri, 25 Jan 2013 17:24:37 +0000</pubDate>
		<dc:creator>Ed McAniff</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.atastersjourney.com/?p=1337</guid>
		<description><![CDATA[The other day I made a Pumpkin Ravioli with a butter sage sauce. An easy dish that&#8217;s made with ravioli, butter, sage, Parmesan cheese, salt and pepper. This simple dish is in dozens of cookbooks, so I won&#8217;t bore you. But did you ever think that one more ingredient could make a great dish extraordinary? [...]]]></description>
		<wfw:commentRss>http://www.atastersjourney.com/2013/01/25/pumpkin-ravioli-with-pistachios/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
