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<channel>
	<title>Michael Ruhlman</title>
	<atom:link href="http://ruhlman.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://ruhlman.com</link>
	<description>Translating the Chef’s Craft for Every Kitchen</description>
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		<item>
		<title>The Hidden Health Hazards of Lettuce</title>
		<link>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/</link>
		<comments>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/#comments</comments>
		<pubDate>Wed, 08 Feb 2012 16:44:46 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Article]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[food science]]></category>
		<category><![CDATA[Rant]]></category>
		<category><![CDATA[balance]]></category>
		<category><![CDATA[diet]]></category>
		<category><![CDATA[eat smart]]></category>
		<category><![CDATA[eating well]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[rant]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11974</guid>
		<description><![CDATA[I know what it was that set me off today. A random article, out of the blue, I shouldn&#8217;t even have read it. It referred to great food cooked with rendered fat as “early-grave food heaven.” Why do people say stupid things like this? Because the media bombards us with the simplistic message that Fat [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/the-hidden-health-hazards-of-lettuce/feed/</wfw:commentRss>
		<slash:comments>66</slash:comments>
		</item>
		<item>
		<title>Israeli Couscous with Butternut Squash</title>
		<link>http://ruhlman.com/2012/02/israeli-couscous-recipe/</link>
		<comments>http://ruhlman.com/2012/02/israeli-couscous-recipe/#comments</comments>
		<pubDate>Mon, 06 Feb 2012 14:34:24 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sidedishes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[david lebovitz]]></category>
		<category><![CDATA[lemon confit]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11894</guid>
		<description><![CDATA[I almost never &#8220;do&#8221; recipes. I&#8217;ve written a book that if anything is an anti-recipe book. I set out on this culinary journey in part because, as I wrote in Making of a Chef, I sensed that recipes were nothing more than a tease, that the real cooking lay beneath the recipes. This is not [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/israeli-couscous-recipe/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Eastern North Carolina BBQ</title>
		<link>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/</link>
		<comments>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/#comments</comments>
		<pubDate>Thu, 02 Feb 2012 14:59:12 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[carolina sauce]]></category>
		<category><![CDATA[pulled pork]]></category>
		<category><![CDATA[sandwiches]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11871</guid>
		<description><![CDATA[With these last few posts on cooking for groups, it occurred to me that I should post one of my go-to, fabulously easy, always-gets-raves main course that serves a lot of people.  East Carolina barbecue, called pulled pork here up north. When I arrived at Duke University in Durham, North Carolina, from Cleveland, Ohio, in [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/02/east-carolina-barbecue-recipe/feed/</wfw:commentRss>
		<slash:comments>54</slash:comments>
		</item>
		<item>
		<title>How To Cook For Sixteen (and not stress)</title>
		<link>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/</link>
		<comments>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 14:22:35 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[large group cooking]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[menu planning]]></category>
		<category><![CDATA[mise en place]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11845</guid>
		<description><![CDATA[The mission was this. Make nine great dinners for a big group, but create menues simple enough so that I could get a morning&#8217;s worth of work in (ie justify 10 days in Key West) and not freak out at 4 pm. One of the first issues is what to cook food in, the vessels. [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/how-to-cook-for-sixteen-and-not-stress/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Cooking On the Road (Tools I Traveled With)</title>
		<link>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/</link>
		<comments>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 15:15:01 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Technique]]></category>
		<category><![CDATA[Tools]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[cooking on the road]]></category>
		<category><![CDATA[cooking tools]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11821</guid>
		<description><![CDATA[If you&#8217;re on the road and will be cooking in unfamiliar kitchens, what are the essentials you cannot afford to be without? Thomas Keller once told me he always brought three things, kosher salt, string, and his pepper mill.  Everything else, a restaurant kitchen was likely to have. But what about when you&#8217;re traveling to [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/cooking-on-the-road-tools-i-traveled-with/feed/</wfw:commentRss>
		<slash:comments>44</slash:comments>
		</item>
		<item>
		<title>Stress Free Key West Menu 2012</title>
		<link>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/</link>
		<comments>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/#comments</comments>
		<pubDate>Wed, 25 Jan 2012 14:27:09 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Tips]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[cooking for large groups]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[menu]]></category>
		<category><![CDATA[menu planning]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11806</guid>
		<description><![CDATA[It requires a certain amount of stress to cook for a lot of people. Otherwise you won’t get it done. Too much work, and therefore too much focus and efficiency to both get everything done and also enjoy yourself. You’ve got to like this very peculiar kind of stress.  Or like the release that inevitably [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/stress-free-key-west-menu-2012/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Waiting For Donna</title>
		<link>http://ruhlman.com/2012/01/waiting-for-donna/</link>
		<comments>http://ruhlman.com/2012/01/waiting-for-donna/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 22:11:57 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Food Culture]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[refection]]></category>
		<category><![CDATA[writing]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11768</guid>
		<description><![CDATA[Race week in Key West is a massive boondoggle for me.  I wake, look out at the water, drink coffee, write until noon, personal writing, then head to the house where I cook for 12 to 16 people every night. I straighten the kitchen, throw away a few forgotten red plastic cups with limes floating [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/waiting-for-donna/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Key West—Gone Fishin&#8217;</title>
		<link>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/</link>
		<comments>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/#comments</comments>
		<pubDate>Thu, 19 Jan 2012 22:56:04 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Adventure]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[cooking on a boat]]></category>
		<category><![CDATA[crew]]></category>
		<category><![CDATA[I'm on a boat]]></category>
		<category><![CDATA[immersion circulator]]></category>
		<category><![CDATA[key west]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[polyscience]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[surf and turf]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11737</guid>
		<description><![CDATA[Working in the morning and cooking in the afternoon, and no time to post! Been having fun cooking nightly for a houseload of hungry sailors on a generous budget. Last night was steak and lobster and smashed potatoes and salad. Cooking mussels tonight, then wahoo (never cooked before, it will be interesting), saffron rice cooked [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/key-west%e2%80%94gone-fishin/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>An Amazing Response to Staple Meals</title>
		<link>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/</link>
		<comments>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/#comments</comments>
		<pubDate>Mon, 16 Jan 2012 17:36:53 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Main Courses]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11732</guid>
		<description><![CDATA[Wow, what an amazing glimpse into what people are eating.  A lot of stir fries, a lot of curries, pastas, pot roasts, and eggs, American and international.  There are so many ideas in the previous post I feel like I should do something with them, make them more accessible. Of course, people who read this [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/an-amazing-response-to-staple-meals/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Ruhlman&#8217;s Twenty Giveaway! What&#8217;s Your Best Staple Meal?</title>
		<link>http://ruhlman.com/2012/01/ruhlman-staple-meals/</link>
		<comments>http://ruhlman.com/2012/01/ruhlman-staple-meals/#comments</comments>
		<pubDate>Wed, 11 Jan 2012 15:06:29 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[staple meals]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11689</guid>
		<description><![CDATA[[Update 1/16: Winners have been chosen; their dishes are at the bottom of this post.] Two and a half years ago, I wrote a post on staple meals because I’m fascinated by what people eat at home when they don’t want to think about what to make, what their go-to, middle-of-the-week meal is, because they are [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/ruhlman-staple-meals/feed/</wfw:commentRss>
		<slash:comments>606</slash:comments>
		</item>
		<item>
		<title>Dry-Cured Ham at Home</title>
		<link>http://ruhlman.com/2012/01/dry-cured-ham-at-home/</link>
		<comments>http://ruhlman.com/2012/01/dry-cured-ham-at-home/#comments</comments>
		<pubDate>Mon, 09 Jan 2012 13:00:17 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Butchery]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Salumi]]></category>
		<category><![CDATA[brian polcyn]]></category>
		<category><![CDATA[Craig Deihl]]></category>
		<category><![CDATA[Cutetello]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11640</guid>
		<description><![CDATA[On a recent trip to Charleston, SC, to promote Twenty, my first stop, thanks to a tweet from Ideas In Food was to the kitchen of Cypress, where chef Craig Deihl gave me a truly impressive tasting of his dry cured meats and sausages. Damn they were good—highly recommend you wonderful folks in Charleston stop [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/dry-cured-ham-at-home/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Literary Interlude: Ann Patchett&#8217;s Getaway CarA Review</title>
		<link>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/</link>
		<comments>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/#comments</comments>
		<pubDate>Fri, 06 Jan 2012 14:49:05 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Writing]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11664</guid>
		<description><![CDATA[Looking to check out a new media format, the Kindle Single, I came across Ann Patchett&#8217;s long essay The Getaway Car. I bought it for $3 and was reading away on my sleak Kindle Fire moments later. (Impulse purchasing = Danger!) In this case, the purchase was well worth it. The highly regarded novelist tells [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/literary-interlude-ann-patchetts-getaway-cara-review/feed/</wfw:commentRss>
		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Chicken-Fried-Pork-Belly Caesar Salad</title>
		<link>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/</link>
		<comments>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/#comments</comments>
		<pubDate>Thu, 05 Jan 2012 14:52:03 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11658</guid>
		<description><![CDATA[Chicken-Fried Pork Belly Ceasar/Photo by Donna Turner Ruhlman [A fellow Twitter hound tweeted this post from last May and I thought, it's always a good time for more pork belly! Back to regular posting next week—M.R.] It is time again to bring out The Chicken-Fried Pork Belly Salad, which I created in August 2007 in [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2012/01/chicken-fried-pork-belly-caesar-salad-2/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Top Posts of 2011</title>
		<link>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/</link>
		<comments>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 22:26:49 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Article]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Bread App]]></category>
		<category><![CDATA[Charcutepalooza]]></category>
		<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Writing]]></category>
		<category><![CDATA[2011]]></category>
		<category><![CDATA[2012]]></category>
		<category><![CDATA[january bread month]]></category>
		<category><![CDATA[New Years]]></category>
		<category><![CDATA[Top Posts]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11619</guid>
		<description><![CDATA[The economy struggled but cooking and writing about food sure didn&#8217;t! My colleague Emilia and I decided to have a look at the most popular—or most viewed is perhaps the better phrase—posts from this site this year. By far the most exciting blog event of the year was Cathy Barrow&#8216;s and Kim Foster&#8216;s Charcutepalooza. What [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/top-ruhlmanposts-2011/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>The Potassium Effect: Important Ratio</title>
		<link>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/</link>
		<comments>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 21:42:28 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Food Politics]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[food science]]></category>
		<category><![CDATA[Seasonings and Spices]]></category>
		<category><![CDATA[Mark Bitterman]]></category>
		<category><![CDATA[salt]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11603</guid>
		<description><![CDATA[&#160; Yesterday the NYTimes covered an important health ratio: the amount of potassium relative to the amount salt you consume. While the article by long time health reporter, Jane Brody, leads with the obvious (excessive salt has proven to be a health risk, according to yet another major study), and the headline writer reinforce the obvious [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/the-potassium-effect-important-ratio/feed/</wfw:commentRss>
		<slash:comments>23</slash:comments>
		</item>
		<item>
		<title>Christmas Wishes</title>
		<link>http://ruhlman.com/2011/12/christmas-wishes/</link>
		<comments>http://ruhlman.com/2011/12/christmas-wishes/#comments</comments>
		<pubDate>Sat, 24 Dec 2011 23:38:11 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Memories]]></category>
		<category><![CDATA[best wishes to all]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[memories]]></category>
		<category><![CDATA[wishes]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11566</guid>
		<description><![CDATA[It&#8217;s been a long day of wrapping and cooking in preparation for Christmas, amazingly stress free because of my amazing wife and colleague Donna. Her photo above is something of a self-portrait of us on the Christmas tree. Mom and James made cookies and I made our annual Addison&#8217;s Brioche.  Mom wants to use it [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/christmas-wishes/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Britta&#8217;s Glogg</title>
		<link>http://ruhlman.com/2011/12/brittas-glogg-recipe/</link>
		<comments>http://ruhlman.com/2011/12/brittas-glogg-recipe/#comments</comments>
		<pubDate>Fri, 23 Dec 2011 14:39:52 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[aromatics]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Ethnic Cuisine]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[glogg]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[mulled wine]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[warm drinks]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11526</guid>
		<description><![CDATA[I&#8217;d been looking for a long ago recipe card used by my parents titled &#8220;Britta&#8217;s Glogg&#8221; to do a post about it (and because I hadn&#8217;t made it in years). Then all of a sudden I start seeing recipes for mulled wine all over the place. I don&#8217;t remember seeing any in years and then, [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/brittas-glogg-recipe/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Christmas Dinner: The Grill/Roast Technique</title>
		<link>http://ruhlman.com/2011/12/grill-roast-beef-recipe/</link>
		<comments>http://ruhlman.com/2011/12/grill-roast-beef-recipe/#comments</comments>
		<pubDate>Wed, 21 Dec 2011 18:38:00 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[appearance]]></category>
		<category><![CDATA[aromatics]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Butchery]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[outdoor cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[beef roast]]></category>
		<category><![CDATA[Grilled]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[prime rib]]></category>
		<category><![CDATA[roasted]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11520</guid>
		<description><![CDATA[On Thanksgiving, I offered a roast/braise combination cooking technique for turkey. Interesting that I use a dual cooking technique for our traditional holiday Christmas meal as well. The Grill/Roast method, which I write about in Ruhlman&#8217;s Twenty. I don’t think there’s a better way to cook a rack of beef (or a whole beef tenderloin) [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/grill-roast-beef-recipe/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Christmas Yorkshire Pudding</title>
		<link>http://ruhlman.com/2011/12/christmas-yorkshire-pudding/</link>
		<comments>http://ruhlman.com/2011/12/christmas-yorkshire-pudding/#comments</comments>
		<pubDate>Mon, 19 Dec 2011 14:21:45 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Guest Post]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Memories]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[canada]]></category>
		<category><![CDATA[Cooks Korner]]></category>
		<category><![CDATA[Marlene Newell]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[roasts]]></category>
		<category><![CDATA[Yorkshire Pudding]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11503</guid>
		<description><![CDATA[Marlene Newell, who runs an excellent cooking forum called CooksKorner tested all the recipes for Ratio and Twenty. She&#8217;s a friend and excellent cook. One of her passions is Yorkshire pudding, in effect, a savory popover, which is how she bakes them (as above). I, too, make roast beef for Christmans dinner and Yorkshire pudding. [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/christmas-yorkshire-pudding/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Do-over: Charleston, Eve, &amp; Grits</title>
		<link>http://ruhlman.com/2011/12/do-over-charleston-eve-grits/</link>
		<comments>http://ruhlman.com/2011/12/do-over-charleston-eve-grits/#comments</comments>
		<pubDate>Tue, 13 Dec 2011 14:36:24 +0000</pubDate>
		<dc:creator>Michael Ruhlman</dc:creator>
				<category><![CDATA[american regional cuisine]]></category>
		<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[aromatics]]></category>
		<category><![CDATA[chefs]]></category>
		<category><![CDATA[Food Writing]]></category>
		<category><![CDATA[From Scratch]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Seasonings and Spices]]></category>
		<category><![CDATA[sidedishes]]></category>
		<category><![CDATA[Technique]]></category>
		<category><![CDATA[Charleston]]></category>
		<category><![CDATA[CIA]]></category>
		<category><![CDATA[Eve Felder]]></category>
		<category><![CDATA[shrimp and grits]]></category>
		<category><![CDATA[South Carolina]]></category>
		<category><![CDATA[twenty]]></category>

		<guid isPermaLink="false">http://ruhlman.com/?p=11482</guid>
		<description><![CDATA[One of hard things about writing books is that they are in constant flux and then they are permanent. Thanks to the organic nature of blogs, I can make amends. When I was at the Culinary Institute of America, one of my best and favorite teachers was Eve Felder, who taught Garde Manger. She was [...]]]></description>
		<wfw:commentRss>http://ruhlman.com/2011/12/do-over-charleston-eve-grits/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
	</channel>
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