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	<title>KimSunee.com &#187; Food</title>
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	<link>http://kimsunee.com/blog</link>
	<description>Musings on travel and food from the author of Trail of Crumbs.</description>
	<lastBuildDate>Wed, 16 May 2012 19:52:38 +0000</lastBuildDate>
	<language>en</language>
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		<title>Fresh Herb and Raw Beet Salad Recipe</title>
		<link>http://kimsunee.com/blog/2012/05/herb-and-shaved-beet-salad/</link>
		<comments>http://kimsunee.com/blog/2012/05/herb-and-shaved-beet-salad/#comments</comments>
		<pubDate>Mon, 14 May 2012 21:58:48 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[beets]]></category>
		<category><![CDATA[fleur de sel]]></category>
		<category><![CDATA[Maldon salt]]></category>
		<category><![CDATA[mandolin slicer]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Vidalia]]></category>
		<category><![CDATA[Walla Walla]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2839</guid>
		<description><![CDATA[The other day I was craving something fresh and light that also packs a lot of flavor. I had also come across a reasonably-priced Japanese mandolin slicer, which I love for shaving super thin slices of vegetables for raw salads. Chad Haynes, our test kitchen director, likes to tear the herbs rather than chopping and [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2012/05/herb-and-shaved-beet-salad/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spring Peas, Shoots, and Leaves</title>
		<link>http://kimsunee.com/blog/2012/05/spring-peas-shoots-and-leaves/</link>
		<comments>http://kimsunee.com/blog/2012/05/spring-peas-shoots-and-leaves/#comments</comments>
		<pubDate>Fri, 11 May 2012 21:11:50 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Seattle]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[dumpling contest]]></category>
		<category><![CDATA[Frances Mayes]]></category>
		<category><![CDATA[pea shoots]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[Revel]]></category>
		<category><![CDATA[Seif Chirchi]]></category>
		<category><![CDATA[spring]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2720</guid>
		<description><![CDATA[As much as I love long-simmered stews, bowls of polenta with lots of butter and cheese, I&#8217;m always happy to forgo (temporarily) daube Provençale or cassoulet for the color, flavor, and crunch of these moments before summer. Photos below are some shots of spring I&#8217;ve taken over the past year or so: 1) Pea &#8220;chutes&#8221; [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2012/05/spring-peas-shoots-and-leaves/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>No-Cook Freezer Jam Recipes</title>
		<link>http://kimsunee.com/blog/2012/05/no-cook-freezer-jam-recipes/</link>
		<comments>http://kimsunee.com/blog/2012/05/no-cook-freezer-jam-recipes/#comments</comments>
		<pubDate>Thu, 10 May 2012 14:06:09 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[North Carolina]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Foster's Market]]></category>
		<category><![CDATA[Freezer Jams]]></category>
		<category><![CDATA[No-Cook Recipes]]></category>
		<category><![CDATA[Organic Gardening]]></category>
		<category><![CDATA[Sara Foster]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2756</guid>
		<description><![CDATA[One of my favorite cooks and eating partners, Sara Foster, has once again shared some brilliant recipes. This time she offers us ways to capture the sweetness of summer without overcooking. According to Sara, in this Organic Gardening article, freezer jams are &#8220;another, easier way to get that sunny flavor in the middle of winter&#8230; [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2012/05/no-cook-freezer-jam-recipes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Homemade Marshmallow Recipe</title>
		<link>http://kimsunee.com/blog/2012/04/homemade-marshmallow-recipe/</link>
		<comments>http://kimsunee.com/blog/2012/04/homemade-marshmallow-recipe/#comments</comments>
		<pubDate>Sat, 14 Apr 2012 16:37:45 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2578</guid>
		<description><![CDATA[I don&#8217;t know why I was compelled to make marshmallows, especially since I&#8217;m not a huge fan of them, but I like a culinary challenge. And I was tweeting with Ray Isle of Food and Wine Magazine about what to do with my bottles of Vin Jaune and vin de paille from the Jura region [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2012/04/homemade-marshmallow-recipe/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Top Chef Masters, steel-cut oatmeal risotto, chocolate and Suvir Saran</title>
		<link>http://kimsunee.com/blog/2011/04/top-chef-masters-and-suvir-saran/</link>
		<comments>http://kimsunee.com/blog/2011/04/top-chef-masters-and-suvir-saran/#comments</comments>
		<pubDate>Fri, 08 Apr 2011 22:08:46 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[contests]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[writing workshops]]></category>
		<category><![CDATA[Bravo]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[floating island]]></category>
		<category><![CDATA[Floating Island Writers Workshop]]></category>
		<category><![CDATA[food competition]]></category>
		<category><![CDATA[Indian cooking]]></category>
		<category><![CDATA[masala]]></category>
		<category><![CDATA[Reality TV]]></category>
		<category><![CDATA[Suvir Saran]]></category>
		<category><![CDATA[Top Chef Masters]]></category>
		<category><![CDATA[Traci des Jardins]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2360</guid>
		<description><![CDATA[Suvir calls himself Susie Homemaker&#8230;well, here he is. Actually, Suvir graced us with his presence and taught us that there is life beyond curry at The Floating Island Workshops last summer in Seaside, Florida. Top Chef Masters has just premiered and already there seems to be a favorite. This season&#8217;s &#8220;Masters&#8221; include Floyd Cardoz, Mary [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2011/04/top-chef-masters-and-suvir-saran/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Thinking of Oysters</title>
		<link>http://kimsunee.com/blog/2010/11/oysters/</link>
		<comments>http://kimsunee.com/blog/2010/11/oysters/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 00:28:40 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[alaska oysters]]></category>
		<category><![CDATA[cancale]]></category>
		<category><![CDATA[le baron rouge]]></category>
		<category><![CDATA[le comptoir du relais]]></category>
		<category><![CDATA[mfk fisher]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[robb walsh]]></category>
		<category><![CDATA[rowan jacobsen]]></category>
		<category><![CDATA[rowan jacobson]]></category>
		<category><![CDATA[totten virginica]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2318</guid>
		<description><![CDATA[It&#8217;s no secret that I love oysters&#8211;fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters&#8211;raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/11/oysters/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Peaches and Lemon Verbena</title>
		<link>http://kimsunee.com/blog/2010/08/peaches-and-lemon-verbea/</link>
		<comments>http://kimsunee.com/blog/2010/08/peaches-and-lemon-verbea/#comments</comments>
		<pubDate>Wed, 11 Aug 2010 14:00:20 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[lemon verbena]]></category>
		<category><![CDATA[peaches]]></category>
		<category><![CDATA[simple syrup]]></category>
		<category><![CDATA[summer fruit]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2260</guid>
		<description><![CDATA[There&#8217;s nothing better than eating peaches out of hand, and slurping the rundown juices from your fingers and wrists. If you want to serve otherwise, peel and slice, then infuse fresh lemon verbena leaves in a simple syrup of sugar and water cooked down til syrupy. Pour over the peaches and add a few more [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/08/peaches-and-lemon-verbea/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Guest Post by Dan Schumacher: Sweet, Tart Strawberry Ice Cream</title>
		<link>http://kimsunee.com/blog/2010/07/guest-post-sweet-tart-strawberry-ice-cream/</link>
		<comments>http://kimsunee.com/blog/2010/07/guest-post-sweet-tart-strawberry-ice-cream/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 21:12:21 +0000</pubDate>
		<dc:creator>Dan</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[food writing]]></category>
		<category><![CDATA[Guest Posts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ben & jerry's]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[caleb chancey]]></category>
		<category><![CDATA[dan schumacher]]></category>
		<category><![CDATA[daniel schumacher]]></category>
		<category><![CDATA[david lebovitz]]></category>
		<category><![CDATA[fossil fuel]]></category>
		<category><![CDATA[guest post]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[ICE-20]]></category>
		<category><![CDATA[perfect scoop]]></category>
		<category><![CDATA[scoop]]></category>
		<category><![CDATA[strawberry]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2227</guid>
		<description><![CDATA[Crazy ice cream flavors have their place, just not in my kitchen. I can&#8217;t say I don&#8217;t enjoy a scoop of Ben &#038; Jerry&#8217;s Fossil Fuel now and then but when I started making ice cream last year, I wanted to take pure, natural flavors and let them shine in new and interesting combinations. Buttermilk, [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/07/guest-post-sweet-tart-strawberry-ice-cream/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>New Orleans Sandwiches&#8211;po-boy, muff, and loaf</title>
		<link>http://kimsunee.com/blog/2010/07/new-orleans-sandwiches-po-boy-muff-and-loaf/</link>
		<comments>http://kimsunee.com/blog/2010/07/new-orleans-sandwiches-po-boy-muff-and-loaf/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 19:44:51 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Local Flavor]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Casamanto's]]></category>
		<category><![CDATA[muffuletta]]></category>
		<category><![CDATA[oyster loaf]]></category>
		<category><![CDATA[oyster shuckers]]></category>
		<category><![CDATA[po-boys]]></category>
		<category><![CDATA[sandwiches]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1689</guid>
		<description><![CDATA[Some of my favorite New Orleans sandwiches from Central Grocery, Casamento&#8217;s, and Parkway Bakery and Tavern.]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/07/new-orleans-sandwiches-po-boy-muff-and-loaf/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Summer, Lucini, and the Essence of Amalfi&#8230;</title>
		<link>http://kimsunee.com/blog/2010/06/summer-lucini-and-amalfi-lemons/</link>
		<comments>http://kimsunee.com/blog/2010/06/summer-lucini-and-amalfi-lemons/#comments</comments>
		<pubDate>Fri, 04 Jun 2010 14:53:12 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Amalfi]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[Bhmsandwich.com]]></category>
		<category><![CDATA[Floating Island Writers Workshop]]></category>
		<category><![CDATA[insalata Caprese]]></category>
		<category><![CDATA[Lucini]]></category>
		<category><![CDATA[mozzarella and tomato salad]]></category>
		<category><![CDATA[Olive Oil]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2053</guid>
		<description><![CDATA[I&#8217;ve been working all week with talented (and hungry) writers in Seaside, FL at the Floating Island Writers&#8217; Workshop. Aside from my editing duties and acting as Camp Director, I&#8217;ve been making sure all are well fed. We&#8217;ve been able to appreciate fresh local Gulf seafood from Goatfeathers; thankfully, this part of the Gulf hasn&#8217;t [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/06/summer-lucini-and-amalfi-lemons/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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