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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, 02 Nov 2011 15:38:55 +0000</lastBuildDate>
	<language>en</language>
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		<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[Food]]></category>
		<category><![CDATA[contests]]></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[Uncategorized]]></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>10</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[Guest Posts]]></category>
		<category><![CDATA[food writing]]></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>0</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[Olive Oil]]></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>

		<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>
		</item>
		<item>
		<title>No Grits, No Glory</title>
		<link>http://kimsunee.com/blog/2010/04/no-grits-no-glory/</link>
		<comments>http://kimsunee.com/blog/2010/04/no-grits-no-glory/#comments</comments>
		<pubDate>Fri, 09 Apr 2010 20:57:34 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[North Carolina]]></category>
		<category><![CDATA[Asheville]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[fried green tomatoes]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[mcewen and sons]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[testing]]></category>
		<category><![CDATA[Tupelo Honey Cafe]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1903</guid>
		<description><![CDATA[I&#8217;m into the final testing of recipes for Tupelo Honey Cafe and their upcoming cookbook. Today, I had a kitchen full of grits&#8211;McEwen and Sons stone ground grits, quick-cooking, yellow, blue&#8230;Here are some shots from today&#8217;s testing: fried green tomatoes and basil goat cheese grits. A dash of Tabasco green pepper sauce is always a [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/04/no-grits-no-glory/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Catie&#8217;s King Cake Royale</title>
		<link>http://kimsunee.com/blog/2010/02/caties-king-cake-royale-2/</link>
		<comments>http://kimsunee.com/blog/2010/02/caties-king-cake-royale-2/#comments</comments>
		<pubDate>Sun, 14 Feb 2010 00:02:41 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[King Cake]]></category>
		<category><![CDATA[Mardi Gras]]></category>
		<category><![CDATA[Saints]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1717</guid>
		<description><![CDATA[Many of you have emailed me about Catie&#8217;s King Cake Recipe. It&#8217;s here (below). To cheer on the Saints in the Superbowl, we had a big gathering. Among many delicious bites, we had Essington&#8217;s &#8220;I Guess I&#8217;ll Go On and Be Tender Now&#8221; Ribs, Muffalettas w/Central Grocery Olive Salad, Martha&#8217;s Bourbon Pralines, Indian-Spiced Wings, flaky [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/02/caties-king-cake-royale-2/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Chocolate Pecan Pie</title>
		<link>http://kimsunee.com/blog/2010/01/chocolate-pecan-pie/</link>
		<comments>http://kimsunee.com/blog/2010/01/chocolate-pecan-pie/#comments</comments>
		<pubDate>Thu, 07 Jan 2010 15:21:20 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Big Swede Photography]]></category>
		<category><![CDATA[Chocolate pecan Pie]]></category>
		<category><![CDATA[Tomato Pie]]></category>
		<category><![CDATA[Tupelo Honey Cafe]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1698</guid>
		<description><![CDATA[More recipe testing for the upcoming Tupelo Honey Cafe Cookbook. And Brian&#8217;s Tomato Pie (think almost Pimento cheese in a shell) was the hit among taste testers&#8230;Cookbook coming soon. Thanks to Beau for the photo.]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2010/01/chocolate-pecan-pie/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thanksgiving, One Plate at a Time</title>
		<link>http://kimsunee.com/blog/2009/11/thanksgiving-one-plate-at-a-time/</link>
		<comments>http://kimsunee.com/blog/2009/11/thanksgiving-one-plate-at-a-time/#comments</comments>
		<pubDate>Thu, 26 Nov 2009 16:35:18 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Turkey]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1674</guid>
		<description><![CDATA[Earl Grey-Cranberry Relish, Roast Turkey with Prunes and Kumquats, Grammy&#8217;s Cauliflower Gratiné, Straight-Up Cornbread Dressing, Sweet Potato Yeast Rolls, and more&#8230; photo Dan Schumacher. FOR THOSE who have asked for some of the recipes for this meal, the Sweet Potato Yeast Rolls came from Epicurious.com. We found the honey butter recipe could be cut in [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2009/11/thanksgiving-one-plate-at-a-time/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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