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	<title>I Want To Cook</title>
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	<description>Cheap, easy meals made simple</description>
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		<title>Super easy Super Bowl recipe ideas</title>
		<description><![CDATA[The big day is tomorrow, when millions will gather around televisions to cheer their team, boo the opposition and watch ridiculously fun commercials. Oh, and eat. Super Bowl Sunday is as much about indulging in food as it is indulging in some serious TV time. While chips, dips, guacamole and wings usually rule the day, [...]]]></description>
		<link>http://iwanttocook.com/blog/2012/02/04/super-bowl-recipe-ideas/2070</link>
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		<title>Easy recipe: Scrumptious split pea soup</title>
		<description><![CDATA[Bean-based soups are amazing for their nutritional value and the sheer comfort they provide, not to mention that they cost so little to make. The problem with making most legume soups from scratch is the amount of time it takes to soak the beans – usually overnight – and then cook them, which can take [...]]]></description>
		<link>http://iwanttocook.com/blog/2012/01/25/easy-recipe-scrumptious-split-pea-soup/2033</link>
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		<title>5 foods to try in 2012</title>
		<description><![CDATA[It’s the new year, that time when we make resolutions, ponder life’s big questions and wonder how that last year flew by so quickly. Oftentimes the first of these involves diets, and with them, vows to eat better. Before you roll your eyes, don’t worry: This isn’t necessarily an article about nutrition or how to [...]]]></description>
		<link>http://iwanttocook.com/blog/2012/01/04/5-foods-to-try-in-2012/2013</link>
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		<title>Add flavor and flair with herbes de Provence</title>
		<description><![CDATA[I love herbs. Fresh or dried, they are an instant way to boost flavor without adding fat or salt. Their varieties and flavors baffle the mind, and they can perk up dishes ranging from the simplest eggs to the finest steak to ice cream and hundreds of foods in between. One of my favorite herb [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/12/21/add-flavor-and-flair-with-herbes-de-provence/1999</link>
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		<title>Recipe: Homemade cheese biscuits</title>
		<description><![CDATA[It&#8217;s true: Some foods have a near-global appeal. No matter where you&#8217;re from or what your food preferences are, they speak the universal language of delicious. Oftentimes these culinary all-stars are rather simple, and shine not just because they taste good, but because they have other inherently likable characteristics as well, such as an agreeable [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/12/07/recipe-homemade-cheese-biscuits/1969</link>
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		<title>Give those bones new life with stock</title>
		<description><![CDATA[The feast is over, and you are as stuffed as that turkey that’s now stuffed inside you. Now it’s off to a comatose state in front of the TV or, if you are one of those insane ones, off to bed so you can be up in a few hours for the Black Friday pandemonium. [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/11/24/give-those-bones-new-life-with-stock/1939</link>
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		<title>Happy Thanksgiving! Here&#8217;s a last-minute survival guide</title>
		<description><![CDATA[Here it is upon us once again and all too soon: Thanksgiving. You know what that means? Well of course it signals several helpings of turkey and a tryptophan-induced coma in front of the television soon after.  It also means that those other holidays &#8212; Christmas, Hanukkah, Kwanzaa and  Chrismukkah &#8212; are just a blink [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/11/23/happy-thanksgiving-heres-a-last-minute-survival-guide/1926</link>
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		<title>Brining brings out the best in a bird</title>
		<description><![CDATA[Confession: Much of my high school senior year was spent at the beach. During class hours. Yes, while I should have been absorbing formal education, I and a group of friends were instead absorbing sun, sand and most of all the ocean. We never skipped the whole day – just some selected classes we decided [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/11/09/brining-brings-out-the-best-in-a-bird/1897</link>
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		<title>Everything&#8217;s better with cheddar</title>
		<description><![CDATA[Here it is, the finale of this three-part I Want To Cook miniseries. Three weeks ago we used fat and flour to make a roux, traditionally used to thicken soups, stews and the kind of sauce we made last week, a béchamel. Now we’ll use those foundations to build our latest and last creation: a [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/10/19/everythings-better-with-cheddar/1875</link>
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		<title>You&#8217;ll say bravo to bechamel</title>
		<description><![CDATA[Last week I showed you how to make a roux, which is basically flour cooked in fat, and in doing so we laid the foundation for greater things. Roux isn’t for eating by itself, of course, but is used to thicken such things as sauces and gravies, which themselves are used in a supporting role [...]]]></description>
		<link>http://iwanttocook.com/blog/2011/10/12/youll-say-bravo-to-bechamel/1857</link>
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