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	<title>CapeMay.com &#187; Cooking</title>
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	<link>http://capemay.com/magazine</link>
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						<item>
		<title>Fried Chicken &amp; Soul at the Chalfonte Hotel</title>
		<link>http://capemay.com/magazine/2012/05/fried-chicken-soul-at-the-chalfonte-hotel/</link>
		<comments>http://capemay.com/magazine/2012/05/fried-chicken-soul-at-the-chalfonte-hotel/#comments</comments>
		<pubDate>Tue, 01 May 2012 04:10:29 +0000</pubDate>
		<dc:creator>Karen Fox</dc:creator>
				<category><![CDATA[Cape May Magazine]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=12949</guid>
		<description><![CDATA[At the Chalfonte, Cape May’s oldest continuous operating hotel, the Magnolia Room’s southern menu has been a tradition for 101 years. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/05/fried-chicken-soul-at-the-chalfonte-hotel/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Taking the chaos out of the kitchen</title>
		<link>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/</link>
		<comments>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 04:02:03 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=10722</guid>
		<description><![CDATA[The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lily of the Kitchen</title>
		<link>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/</link>
		<comments>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/#comments</comments>
		<pubDate>Sun, 01 May 2011 04:02:00 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=8043</guid>
		<description><![CDATA[The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>The South Shall Fry Again</title>
		<link>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/</link>
		<comments>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 04:04:06 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7533</guid>
		<description><![CDATA[Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Dandelion – Really the bad boy on the block?</title>
		<link>http://capemay.com/magazine/2011/03/dandelion-%e2%80%93-really-the-bad-boy-on-the-block/</link>
		<comments>http://capemay.com/magazine/2011/03/dandelion-%e2%80%93-really-the-bad-boy-on-the-block/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 04:01:46 +0000</pubDate>
		<dc:creator>Lorraine Kiefer</dc:creator>
				<category><![CDATA[Garden Talk]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7572</guid>
		<description><![CDATA[Most folks would laugh if someone said they planted this common weed in their garden, yet today's supermarkets buy vast amounts of dandelion from farmers who grow it for market.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/03/dandelion-%e2%80%93-really-the-bad-boy-on-the-block/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Memorable Meals</title>
		<link>http://capemay.com/magazine/2011/02/memorable-meals/</link>
		<comments>http://capemay.com/magazine/2011/02/memorable-meals/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 04:01:03 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7306</guid>
		<description><![CDATA[One of the biggest obstacles in preparing comfort foods is the persistence of memories. Food whose essence fills a room with tantalizing smells enveloping our olfactory senses and transporting us back to Grandma’s kitchen. Try Persnickety's recipes for Chile Verde [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/02/memorable-meals/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>A Little Something on the Side</title>
		<link>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/</link>
		<comments>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 04:01:04 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=6137</guid>
		<description><![CDATA[The potato may be America&#39;s most favorite side dish.
Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Octobeer Fest</title>
		<link>http://capemay.com/magazine/2010/10/octobeer-fest/</link>
		<comments>http://capemay.com/magazine/2010/10/octobeer-fest/#comments</comments>
		<pubDate>Fri, 01 Oct 2010 04:01:46 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5717</guid>
		<description><![CDATA[The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/10/octobeer-fest/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>F is For Football!</title>
		<link>http://capemay.com/magazine/2010/09/f-is-for-football/</link>
		<comments>http://capemay.com/magazine/2010/09/f-is-for-football/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 04:01:21 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5436</guid>
		<description><![CDATA[My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/09/f-is-for-football/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rubbing it in: Barbecue Rubs</title>
		<link>http://capemay.com/magazine/2010/08/rubbing-it-in/</link>
		<comments>http://capemay.com/magazine/2010/08/rubbing-it-in/#comments</comments>
		<pubDate>Sun, 01 Aug 2010 04:01:19 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5243</guid>
		<description><![CDATA[Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/08/rubbing-it-in/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It Came From the Garden: Squash Blossoms</title>
		<link>http://capemay.com/magazine/2010/07/it-came-from-the-garden/</link>
		<comments>http://capemay.com/magazine/2010/07/it-came-from-the-garden/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 04:01:17 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4913</guid>
		<description><![CDATA[Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/07/it-came-from-the-garden/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Respect the Fish</title>
		<link>http://capemay.com/magazine/2010/06/respect-the-fish/</link>
		<comments>http://capemay.com/magazine/2010/06/respect-the-fish/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 04:00:05 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4245</guid>
		<description><![CDATA[Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/06/respect-the-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasting Meat &#8211; A Juicy Subject</title>
		<link>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/</link>
		<comments>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/#comments</comments>
		<pubDate>Sat, 01 May 2010 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4093</guid>
		<description><![CDATA[Roasting meat is probably the most ancient form of cooking.
This month it is time to sink my teeth into a juicy subject. Roasting meat.
Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Eggstranoeus Information</title>
		<link>http://capemay.com/magazine/2010/04/eggstranoeus-information/</link>
		<comments>http://capemay.com/magazine/2010/04/eggstranoeus-information/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 04:00:07 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3914</guid>
		<description><![CDATA[The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture.  No single food is as versatile as the egg. A staple for breakfast, it [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/04/eggstranoeus-information/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Culinary Hardware</title>
		<link>http://capemay.com/magazine/2010/03/culinary-hardware/</link>
		<comments>http://capemay.com/magazine/2010/03/culinary-hardware/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 04:00:59 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3748</guid>
		<description><![CDATA[For specialty kitchen equipment, thinking outside the box can save you money. After your trip to the hardware store, head into the kitchen with these recipes for Crème Brûlée and Cedar-planked Salmon. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/03/culinary-hardware/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soup – A Gardener’s Elixir of Life</title>
		<link>http://capemay.com/magazine/2010/02/soup-%e2%80%93-a-gardener%e2%80%99s-elixir-of-life/</link>
		<comments>http://capemay.com/magazine/2010/02/soup-%e2%80%93-a-gardener%e2%80%99s-elixir-of-life/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 04:00:36 +0000</pubDate>
		<dc:creator>Lorraine Kiefer</dc:creator>
				<category><![CDATA[Garden Talk]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3664</guid>
		<description><![CDATA[Many gardeners like to get outside, even in cold weather. A lot of gardeners also like to cook using their garden vegetables. Enjoy recipes for Monk's Garden Soup, Barscazc, Chicken Soup with Greens, and Tomato Soup.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/02/soup-%e2%80%93-a-gardener%e2%80%99s-elixir-of-life/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tavern OF the GREEN: Sustainable Cooking</title>
		<link>http://capemay.com/magazine/2010/02/tavern-of-the-green/</link>
		<comments>http://capemay.com/magazine/2010/02/tavern-of-the-green/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 04:00:25 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3642</guid>
		<description><![CDATA[Greening our kitchens can be relatively painless. Buying local can be as simple as stopping at Duckies on Broadway or other local farmers’ markets to buy what is fresh and in-season before you drive off the island to hit the [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/02/tavern-of-the-green/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Rise and Loaf in the New Year</title>
		<link>http://capemay.com/magazine/2010/01/persnickety/</link>
		<comments>http://capemay.com/magazine/2010/01/persnickety/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3535</guid>
		<description><![CDATA[Bread has long been a symbol of life. Wheat from which bread is born has a unique attribute in the plant world. This month try these recipes for Basic Baguette and Brioche. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/01/persnickety/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Sweet Taste of Italy</title>
		<link>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/</link>
		<comments>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3364</guid>
		<description><![CDATA[Our best food holidays are in winter. No matter your ethnicity or holiday traditions, this Christmas season enjoy a taste of Italy with these recipe for Struffoli, Cenci, Almond Macaroons and Cannolis.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Flipping the Bird</title>
		<link>http://capemay.com/magazine/2009/11/flipping-the-bird/</link>
		<comments>http://capemay.com/magazine/2009/11/flipping-the-bird/#comments</comments>
		<pubDate>Sun, 01 Nov 2009 04:00:47 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3147</guid>
		<description><![CDATA[This month have a Persnickety Thanksgiving with my recipes for Cranberry-Orange Relish with a splash of Grand Marnier, Silky Smooth Yukon Gold Mashed Potatoes and Mom-Mom’s Holiday’s Pumpkin Pie with old-fashioned lard pie crust (optional but worth the effort to [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/11/flipping-the-bird/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>A Cook and His Books</title>
		<link>http://capemay.com/magazine/2009/10/a-cook-and-his-books/</link>
		<comments>http://capemay.com/magazine/2009/10/a-cook-and-his-books/#comments</comments>
		<pubDate>Thu, 01 Oct 2009 04:00:31 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=2658</guid>
		<description><![CDATA[In the course of a hectic life, transitioning from summer jobs back to teaching and numerous side projects I have neglected some old friends. Some have been with me since the early days in Mom’s kitchen. My cookbooks. [Recipes: Coq [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/10/a-cook-and-his-books/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jersey On A Plate</title>
		<link>http://capemay.com/magazine/2009/09/jersey-on-a-plate/</link>
		<comments>http://capemay.com/magazine/2009/09/jersey-on-a-plate/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 05:00:15 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=2286</guid>
		<description><![CDATA[Cream sauces curries, mustard and horseradish all work with the versatile scallops as well as a variety of starches from pasta and polenta to grits and potatoes. This month enjoy Jersey on a Plate as well as my spin on [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/09/jersey-on-a-plate/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>A Half-Baked Idea</title>
		<link>http://capemay.com/magazine/2009/08/a-half-baked-idea/</link>
		<comments>http://capemay.com/magazine/2009/08/a-half-baked-idea/#comments</comments>
		<pubDate>Sat, 01 Aug 2009 05:00:32 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=727</guid>
		<description><![CDATA[There are two distinct clans in the culinary world. Hot foods chefs and baking/pastry chefs. Not exactly the Hatfields and McCoys. Nevertheless, there is a distinct line of demarcation between the two groups. They work differently and think about food [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/08/a-half-baked-idea/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Get the Drop on Drupes</title>
		<link>http://capemay.com/magazine/2009/07/get-the-drop-on-drupes/</link>
		<comments>http://capemay.com/magazine/2009/07/get-the-drop-on-drupes/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 05:00:37 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=111</guid>
		<description><![CDATA[The drupe is one diverse food group. The common denominator in culinary terms seems to be intense flavor. This makes for fun in the kitchen.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/07/get-the-drop-on-drupes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Backyard Grilling</title>
		<link>http://capemay.com/magazine/2009/06/backyard-grilling/</link>
		<comments>http://capemay.com/magazine/2009/06/backyard-grilling/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 19:29:19 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=59</guid>
		<description><![CDATA[Not sure of the difference between grilling and barbecuing? Looking for something more exciting than your store-bought marinades? The Persnickety Chef has you covered!]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/06/backyard-grilling/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>N.J. Food Romance – From Ewes with Love</title>
		<link>http://capemay.com/magazine/2009/05/n-j-food-romance-%e2%80%93-from-ewes-with-love/</link>
		<comments>http://capemay.com/magazine/2009/05/n-j-food-romance-%e2%80%93-from-ewes-with-love/#comments</comments>
		<pubDate>Fri, 01 May 2009 14:46:52 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=450</guid>
		<description><![CDATA[Consider the source of the food you make. From farmers to local cheese artisans, craftsmen's skills are disappearing for sake of convenience and cost.  ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/05/n-j-food-romance-%e2%80%93-from-ewes-with-love/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>A Chef&#8217;s Last Meal</title>
		<link>http://capemay.com/magazine/2009/04/a-chefs-last-meal/</link>
		<comments>http://capemay.com/magazine/2009/04/a-chefs-last-meal/#comments</comments>
		<pubDate>Wed, 01 Apr 2009 17:47:56 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=507</guid>
		<description><![CDATA[Deep down, most chefs are entertainers. Our audience the palettes of those who dine rather than eat. That is when it came to me, if I could only cook one more meal, what would the components of that meal be? [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bean there, done that</title>
		<link>http://capemay.com/magazine/2009/03/bean-there-done-that/</link>
		<comments>http://capemay.com/magazine/2009/03/bean-there-done-that/#comments</comments>
		<pubDate>Sun, 01 Mar 2009 18:58:12 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=555</guid>
		<description><![CDATA[Jack sold the family cow for a handful of magic ones. Esau sold his birthright for a bowl of stewed ones. Truffles, Foie Gras, Kobe Beef? No. Legumes. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/03/bean-there-done-that/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Time for Soup</title>
		<link>http://capemay.com/magazine/2009/01/time-for-soup/</link>
		<comments>http://capemay.com/magazine/2009/01/time-for-soup/#comments</comments>
		<pubDate>Thu, 01 Jan 2009 04:01:48 +0000</pubDate>
		<dc:creator>Lorraine Kiefer</dc:creator>
				<category><![CDATA[Garden Talk]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=9462</guid>
		<description><![CDATA[

Although we wish it were snowing here, it should be noted that Lorraine is in Franklinville, NJ. Soup instructions are in bold.
Many gardeners love to get outside no matter what the weather. I am always eager to look at the garden [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/01/time-for-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Pumpkin: Thanksgiving&#8217;s Centerpiece</title>
		<link>http://capemay.com/magazine/2008/11/the-pumpkin-thanksgivings-centerpiece/</link>
		<comments>http://capemay.com/magazine/2008/11/the-pumpkin-thanksgivings-centerpiece/#comments</comments>
		<pubDate>Sat, 01 Nov 2008 04:01:33 +0000</pubDate>
		<dc:creator>Lorraine Kiefer</dc:creator>
				<category><![CDATA[Garden Talk]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=9569</guid>
		<description><![CDATA[
In a historic town like Cape May, seasonal decorations that are quaint and natural are often seen in autumn! I know that some folks begin to decorate for Christmas in mid-November, but others hold out until after Thanksgiving.
Pumpkins are often [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2008/11/the-pumpkin-thanksgivings-centerpiece/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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