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	<title>Westchester Cuisine &#187; European Cuisine</title>
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	<link>http://westchestercuisine.com</link>
	<description>International Recipes, Food &#38; Dining From Westchester County, NY</description>
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		<title>Bechamel Sauce by Lorenza de&#8217; Medici</title>
		<link>http://westchestercuisine.com/recipes/2011/09/bechamel-sauce-by-lorenza-de-medici.html</link>
		<comments>http://westchestercuisine.com/recipes/2011/09/bechamel-sauce-by-lorenza-de-medici.html#comments</comments>
		<pubDate>Fri, 09 Sep 2011 02:08:27 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Gravy, Sauces & Salsas]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[bechamel]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[eggplant dish]]></category>
		<category><![CDATA[Italian cuisine]]></category>
		<category><![CDATA[Lorenza de Medici]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[white sauce]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=921</guid>
		<description><![CDATA[This bechamel is part of an eggplant dish and is useful in several recipes.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2011/09/bechamel-sauce-by-lorenza-de-medici.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Eggplant with Penne &amp; Bechamel</title>
		<link>http://westchestercuisine.com/recipes/2010/11/eggplant-with-penne-and-bechamel.html</link>
		<comments>http://westchestercuisine.com/recipes/2010/11/eggplant-with-penne-and-bechamel.html#comments</comments>
		<pubDate>Wed, 17 Nov 2010 08:22:22 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Fruits & Vegetables]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Vegetarian Cuisine]]></category>
		<category><![CDATA[bechamel]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Lorenza de Medici]]></category>
		<category><![CDATA[penne]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=950</guid>
		<description><![CDATA[Lorenza de' Medici from Badia a Coltibuono cooking school in Italy, shows us great tips while preparing this traditional Tuscan dish. ]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2010/11/eggplant-with-penne-and-bechamel.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Shepherd Pie Plus Phyllo &amp; Choux Pastry Tips</title>
		<link>http://westchestercuisine.com/recipes/2010/10/shepherd-pie-plus-phyllo-and-choux-pastry-tips.html</link>
		<comments>http://westchestercuisine.com/recipes/2010/10/shepherd-pie-plus-phyllo-and-choux-pastry-tips.html#comments</comments>
		<pubDate>Wed, 13 Oct 2010 03:58:43 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[English Cuisine]]></category>
		<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Bonne Bouche]]></category>
		<category><![CDATA[choux pastry]]></category>
		<category><![CDATA[cooking with wine]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[phyllo]]></category>
		<category><![CDATA[roast beef]]></category>
		<category><![CDATA[shepherd pie]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=904</guid>
		<description><![CDATA[Anne Nicholls, owner of the Bonne Bouche School of Cookery gives us great tips on making this savory dish whenever there's leftover lamb or roast beef.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2010/10/shepherd-pie-plus-phyllo-and-choux-pastry-tips.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Quinoa Paella</title>
		<link>http://westchestercuisine.com/recipes/2009/11/quinoa-paella.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/11/quinoa-paella.html#comments</comments>
		<pubDate>Wed, 04 Nov 2009 05:31:10 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Middle Eastern Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Rice, Grains & Pasta]]></category>
		<category><![CDATA[Spanish Cuisine]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Healthy Helpings TV]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[Michelle Koen]]></category>
		<category><![CDATA[paella]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=229</guid>
		<description><![CDATA[Healthy Helpings TV host Michelle Koen says Quinoa is "the new rice." See her use this grain in a Paella, an ancient Moorish dish commonly made of leftovers by husbands for their wives. Still, this dish is delicious no matter who cooks it.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/11/quinoa-paella.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Franco-Italian Tuna Salad</title>
		<link>http://westchestercuisine.com/recipes/2009/11/franco-italian-tuna-salad.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/11/franco-italian-tuna-salad.html#comments</comments>
		<pubDate>Wed, 04 Nov 2009 04:25:29 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[Healthy Helpings TV]]></category>
		<category><![CDATA[Michelle Koen]]></category>
		<category><![CDATA[Tuna]]></category>
		<category><![CDATA[tuna salad]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=222</guid>
		<description><![CDATA[If you love a nice, healthy tuna salad, but have grown tired of the 'same-old same-old' then let Healthy Helpings TV and host Michelle Koen show you a a new way to make this old favorite! Visit healthyhelpingstv.com for the complete recipe.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/11/franco-italian-tuna-salad.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Rolled and Stuffed Italian Chicken</title>
		<link>http://westchestercuisine.com/recipes/2009/10/rolled-and-stuffed-italian-chicken.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/10/rolled-and-stuffed-italian-chicken.html#comments</comments>
		<pubDate>Wed, 21 Oct 2009 03:16:17 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Quick Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Chicken Breasts]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[Michelle Koen]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=215</guid>
		<description><![CDATA[A quick, easy, healthy, and flavorful recipe for stuffed, rolled chicken breasts with flavors from Italy.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/10/rolled-and-stuffed-italian-chicken.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Brodo di Manzo with Tortellini and Greens – Shank you very much!</title>
		<link>http://westchestercuisine.com/recipes/2009/10/brodo-di-manzo-with-tortellini-and-greens-%e2%80%93-shank-you-very-much.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/10/brodo-di-manzo-with-tortellini-and-greens-%e2%80%93-shank-you-very-much.html#comments</comments>
		<pubDate>Tue, 13 Oct 2009 23:09:28 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Soups & Stews]]></category>
		<category><![CDATA[beef broth]]></category>
		<category><![CDATA[beef shank]]></category>
		<category><![CDATA[brodo]]></category>
		<category><![CDATA[Brodo di Manzo]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[Italian cooking]]></category>
		<category><![CDATA[Italian Cuisie]]></category>
		<category><![CDATA[Manzo]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tortellini]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=193</guid>
		<description><![CDATA[The soul of this dish is an incredibly rich, and deeply flavored, beef broth or “brodo.” This is accomplished by slowly simmering a beef shank for a long time, a really long time - like 4 hours, so if you’re in a hurry, this dish is not for you. But, if you want to enjoy a bowl of something that will warm you to the bone (or shank) then give this extremely simple soup a try.
]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/10/brodo-di-manzo-with-tortellini-and-greens-%e2%80%93-shank-you-very-much.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chocolate Chili Souffle</title>
		<link>http://westchestercuisine.com/recipes/2009/08/chocolate-chili-souffle.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/08/chocolate-chili-souffle.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 02:19:47 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Central American Cuisine]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dairy & Eggs]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Mexican Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Chili]]></category>
		<category><![CDATA[chocolate chili]]></category>
		<category><![CDATA[egg recipes]]></category>
		<category><![CDATA[egg whites]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Healthy Helpings TV]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Michelle Koen]]></category>
		<category><![CDATA[mole sauce]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[soufflé]]></category>
		<category><![CDATA[souffle recipe]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=169</guid>
		<description><![CDATA[Spiciness and chocolate may be trendy, but the Mexican cuisine has embraced it in the form of Mole sauce for a long time, and xocolatl ("Bitter Water") goes all the way back to the Aztec empire! In the spirit of "everything old is new again."]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/08/chocolate-chili-souffle.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easy, Cheesy Veggie Torte</title>
		<link>http://westchestercuisine.com/recipes/2009/08/easy-cheesy-veggie-torte.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/08/easy-cheesy-veggie-torte.html#comments</comments>
		<pubDate>Wed, 05 Aug 2009 01:14:02 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Quiche]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Vegetarian Cuisine]]></category>
		<category><![CDATA[broccoli]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Healthy Helpings TV]]></category>
		<category><![CDATA[low carb]]></category>
		<category><![CDATA[Michelle Koen]]></category>
		<category><![CDATA[protein]]></category>
		<category><![CDATA[tortes]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=164</guid>
		<description><![CDATA[Here's a makeover of a traditional quiche recipe, the broccoli is really the best part as it makes a super crunchy contrast against the creaminess of the cheeses. It's not exactly low fat but it seriously kicks butt in the protein department and is ridiculously easy to make low-carb, too. Serves 4-6.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/08/easy-cheesy-veggie-torte.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fingerling Potatoes with Romesco</title>
		<link>http://westchestercuisine.com/recipes/2009/06/fingerling-potatoes-with-romesco.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/06/fingerling-potatoes-with-romesco.html#comments</comments>
		<pubDate>Wed, 03 Jun 2009 02:32:31 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Fruits & Vegetables]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Spanish Cuisine]]></category>
		<category><![CDATA[Vegan Cuisine]]></category>
		<category><![CDATA[Vegetarian Cuisine]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[grapeseed oil]]></category>
		<category><![CDATA[Green Girls]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[red bell peppers]]></category>
		<category><![CDATA[roasted red bell peppers]]></category>
		<category><![CDATA[romesco]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[vegenaise]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=146</guid>
		<description><![CDATA[Romesco is a classic Catalonian sauce. It's basically a mixture of roasted red bell peppers, almonds, and olive oil. You can add Vegenaise instead of olive oil to make the mixture creamy. Vegenaise is made with grapeseed oil, which is a by-product of wine-making.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/06/fingerling-potatoes-with-romesco.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Whole Wheat Penne &amp; Pesto</title>
		<link>http://westchestercuisine.com/recipes/2009/05/penne-pesto.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/05/penne-pesto.html#comments</comments>
		<pubDate>Wed, 13 May 2009 01:22:25 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Rice, Grains & Pasta]]></category>
		<category><![CDATA[Vegetarian Cuisine]]></category>
		<category><![CDATA[making parmasan]]></category>
		<category><![CDATA[making parmesean]]></category>
		<category><![CDATA[parmesan cheese]]></category>
		<category><![CDATA[Parmigiano]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[penne]]></category>
		<category><![CDATA[penne pesto]]></category>
		<category><![CDATA[Whole wheat pasta]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=135</guid>
		<description><![CDATA[Whole wheat penne with Pesto and real Parigiano Reggiano makes a delicious pasta dish, keith snow]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/05/penne-pesto.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to Make Basil Pesto</title>
		<link>http://westchestercuisine.com/recipes/2009/04/how-to-make-basil-pesto.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/04/how-to-make-basil-pesto.html#comments</comments>
		<pubDate>Wed, 22 Apr 2009 05:57:37 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Rice, Grains & Pasta]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[Keith Snow]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=116</guid>
		<description><![CDATA[Chef Keith Snow demonstrates an easy classic basil pesto.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/04/how-to-make-basil-pesto.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tuna Steaks &amp; Pesto</title>
		<link>http://westchestercuisine.com/recipes/2009/04/tuna-steaks-pesto.html</link>
		<comments>http://westchestercuisine.com/recipes/2009/04/tuna-steaks-pesto.html#comments</comments>
		<pubDate>Wed, 15 Apr 2009 02:28:34 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Rice, Grains & Pasta]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Geneve Stewart]]></category>
		<category><![CDATA[grilled tuna]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[pine nuts]]></category>
		<category><![CDATA[Tuna]]></category>
		<category><![CDATA[tuna steaks]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=107</guid>
		<description><![CDATA[Making grilled tuna steaks accompanied by delicious pesto with Geneve Stewart.]]></description>
		<wfw:commentRss>http://westchestercuisine.com/recipes/2009/04/tuna-steaks-pesto.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Olive Oils: Practical And Nutritional Facts</title>
		<link>http://westchestercuisine.com/general/2008/04/olive-oils-practical-and-nutritional-facts.html</link>
		<comments>http://westchestercuisine.com/general/2008/04/olive-oils-practical-and-nutritional-facts.html#comments</comments>
		<pubDate>Tue, 01 Apr 2008 04:00:38 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Greek Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Mediterranean Cuisine]]></category>
		<category><![CDATA[Nutrition]]></category>
		<category><![CDATA[Regional]]></category>
		<category><![CDATA[Spanish Cuisine]]></category>
		<category><![CDATA[Cholesterol]]></category>
		<category><![CDATA[Health]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[virgin oil]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=31</guid>
		<description><![CDATA[One of the oldest foods known to mankind comes from the olive tree, native to Mediterranean regions. In the Bible, the olive tree is mentioned very often, also in the Garden of Gethsemane and well-known in the Jewish custom, where the oil burned miraculously for eight days. Olive oils occupy a major role today, a [...]]]></description>
		<wfw:commentRss>http://westchestercuisine.com/general/2008/04/olive-oils-practical-and-nutritional-facts.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked White Beans with Tomato</title>
		<link>http://westchestercuisine.com/recipes/2008/03/baked-white-beans-with-tomato.html</link>
		<comments>http://westchestercuisine.com/recipes/2008/03/baked-white-beans-with-tomato.html#comments</comments>
		<pubDate>Thu, 27 Mar 2008 02:22:28 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Greek Cuisine]]></category>
		<category><![CDATA[Mediterranean Cuisine]]></category>
		<category><![CDATA[Quick Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/?p=19</guid>
		<description><![CDATA[Enjoy Mediterranean cuisine by baking this hearty bean side dish.]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spaghetti and Meatballs: A Tasty Italian Dish!</title>
		<link>http://westchestercuisine.com/recipes/2008/03/spaghetti-meatballs-a-tasty-italian-dish.html</link>
		<comments>http://westchestercuisine.com/recipes/2008/03/spaghetti-meatballs-a-tasty-italian-dish.html#comments</comments>
		<pubDate>Tue, 25 Mar 2008 01:23:13 +0000</pubDate>
		<dc:creator>Westchester Cuisine</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[European Cuisine]]></category>
		<category><![CDATA[Italian Cuisine]]></category>
		<category><![CDATA[Meats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Rice, Grains & Pasta]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[chopped tomatoes]]></category>
		<category><![CDATA[Dave Text]]></category>
		<category><![CDATA[italian meatballs]]></category>
		<category><![CDATA[liquid heat]]></category>
		<category><![CDATA[Meatballs]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[Spaghetti]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato puree]]></category>

		<guid isPermaLink="false">http://westchestercuisine.com/recipes/spaghetti-meatballs-a-tasty-italian-dish/</guid>
		<description><![CDATA[Are you fed up from preparing the similar old meals every time? Well here is THE recipe for Italian Meatballs on Spaghetti. It is very delicious, looks good, smells fine and it tastes great. It will delight you as well as any guests that you have invited for a meal. The entire meal is cheap [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
	</channel>
</rss>

