<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Dining Chicago &#187; cooking</title>
	<atom:link href="http://www.diningchicago.com/blog/tag/cooking/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.diningchicago.com/blog</link>
	<description>Restaurants, Nightlife and More</description>
	<lastBuildDate>Wed, 28 Jul 2010 19:24:47 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.2</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Eat this! Prime rib, big cuts of beautiful beef</title>
		<link>http://www.diningchicago.com/blog/2010/07/21/eat-this-prime-rib-big-cuts-of-beautiful-beef/</link>
		<comments>http://www.diningchicago.com/blog/2010/07/21/eat-this-prime-rib-big-cuts-of-beautiful-beef/#comments</comments>
		<pubDate>Wed, 21 Jul 2010 17:30:32 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Suburbs]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[deals]]></category>
		<category><![CDATA[Lincolnwood]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[River North]]></category>
		<category><![CDATA[steakhouses]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5274</guid>
		<description><![CDATA["Prime rib" refers to thick cut of roast beef, usually from a bone-in, standing rib roast. It's typically simply seasoned and slowly roasted, making it an easy and impressive company meal.]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/07/21/eat-this-prime-rib-big-cuts-of-beautiful-beef/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! Beer-can chicken, an upright bird</title>
		<link>http://www.diningchicago.com/blog/2010/07/14/eat-this-beer-can-chicken-an-upright-bird/</link>
		<comments>http://www.diningchicago.com/blog/2010/07/14/eat-this-beer-can-chicken-an-upright-bird/#comments</comments>
		<pubDate>Wed, 14 Jul 2010 17:30:24 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[Bars]]></category>
		<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5208</guid>
		<description><![CDATA[A whole chicken cooked upright with an open can of beer stuffed up its hindquarters, beer-can chicken has become a staple of summer cookouts. ]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/07/14/eat-this-beer-can-chicken-an-upright-bird/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! The Chicago hot dog, born in the Great Depression</title>
		<link>http://www.diningchicago.com/blog/2010/07/07/eat-this-chicago-style-hot-dog-born-in-the-depression/</link>
		<comments>http://www.diningchicago.com/blog/2010/07/07/eat-this-chicago-style-hot-dog-born-in-the-depression/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 18:00:53 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Bucktown]]></category>
		<category><![CDATA[Chicago classics]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[hot dogs]]></category>
		<category><![CDATA[Lincoln Park]]></category>
		<category><![CDATA[Mount Prospect]]></category>
		<category><![CDATA[Niles]]></category>
		<category><![CDATA[Norwood Park]]></category>
		<category><![CDATA[Palatine]]></category>
		<category><![CDATA[Ravenswood]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[River Grove]]></category>
		<category><![CDATA[Wheeling]]></category>
		<category><![CDATA[Wrigleyville]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5117</guid>
		<description><![CDATA[The "banquet on a bun" had its origins in a Maxwell Street vegetable cart. (Part 2 of a series in honor of National Hot Dog Month.)]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/07/07/eat-this-chicago-style-hot-dog-born-in-the-depression/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Eat this! Meatloaf, easy comfort</title>
		<link>http://www.diningchicago.com/blog/2010/06/30/eat-this-meatloaf-easy-comfort/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/30/eat-this-meatloaf-easy-comfort/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 18:00:26 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[West Loop]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5091</guid>
		<description><![CDATA[A staple of old-fashioned, home-cooked American comfort food, meatloaf can be made from any type or combination of meat, seasoned in any way, and with an infinite variety of add-ins. ]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/30/eat-this-meatloaf-easy-comfort/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Eat this! Cherries, a fruit to cherish</title>
		<link>http://www.diningchicago.com/blog/2010/06/23/eat-this-cherries-a-fruit-to-cherish/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/23/eat-this-cherries-a-fruit-to-cherish/#comments</comments>
		<pubDate>Wed, 23 Jun 2010 17:00:14 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[deals]]></category>
		<category><![CDATA[Lincoln Park]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seasonal]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5048</guid>
		<description><![CDATA[Julie Swieca created this cherry recipe for the <a title="Dining Chicago: Geja&#8217;s Cafe" href="http://www.diningchicago.com/2008/show_banner.php?restID=225&#038;sCate2=" target="_blank"><b>Geja's Cafe</b></a> 45th Anniversary Recipe contest. Geja's anniversary celebrations, June 27 through July 1, also include a 45-percent discount off food bills.]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/23/eat-this-cherries-a-fruit-to-cherish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Submit your recipe and win</title>
		<link>http://www.diningchicago.com/blog/2010/06/21/submit-your-recipe-and-win/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/21/submit-your-recipe-and-win/#comments</comments>
		<pubDate>Mon, 21 Jun 2010 17:30:21 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Albany Park]]></category>
		<category><![CDATA[contests]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Middle Eastern]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5040</guid>
		<description><![CDATA[Create a recipe from Dawali's ingredients and you could win $100 in meals and a hotel stay.]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/21/submit-your-recipe-and-win/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! Bruschetta, an elevating use for stale bread</title>
		<link>http://www.diningchicago.com/blog/2010/06/16/eat-this-bruschetta-an-elevating-use-for-stale-bread/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/16/eat-this-bruschetta-an-elevating-use-for-stale-bread/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 14:30:07 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Loop]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seasonal]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=5007</guid>
		<description><![CDATA[Bruschetta (pronounced "brus&#8242;ket-ta"), a popular appetizer or snack, consists of crusty grilled or toasted bread brushed with olive oil, rubbed with garlic and given any of a variety of toppings.]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/16/eat-this-bruschetta-an-elevating-use-for-stale-bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! Panna cotta, cream that quivers</title>
		<link>http://www.diningchicago.com/blog/2010/06/09/eat-this-panna-cotta-cream-that-quivers/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/09/eat-this-panna-cotta-cream-that-quivers/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 15:00:39 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Suburbs]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Willow Springs]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=4969</guid>
		<description><![CDATA[For the recent 15th-anniversary dinner of <a href="http://www.diningchicago.com/2008/show_banner.php?restID=3688&#038;sCate2=" title="Courtright&#8217;s" target="_blank"><b>Courtright's</b></a> in Willow Springs, Chef <b>Jerome Bacle</b> created a horseradish <i>panna cotta</i> topped with lobster salad and berries soaked in aged balsamic vinegar.]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/09/eat-this-panna-cotta-cream-that-quivers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! The &#8216;Hass&#8217; avocado, black and green and creamy</title>
		<link>http://www.diningchicago.com/blog/2010/06/02/eat-this-the-hass-avocado-black-and-green-and-creamy/</link>
		<comments>http://www.diningchicago.com/blog/2010/06/02/eat-this-the-hass-avocado-black-and-green-and-creamy/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 06:00:00 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Suburbs]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[LaGrange]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[seasonal]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=4937</guid>
		<description><![CDATA[At <a href="http://www.diningchicago.com/2008/show_banner.php?restID=4824&#038;sCate2=" title="Dining Chicago: Prasino" target="_blank"><b>Prasino</b></a> in LaGrange, Chef <b>Scott Halverson</b> tops avocado halves with lobster, mango salsa and chili-butter sauce.
]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/06/02/eat-this-the-hass-avocado-black-and-green-and-creamy/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Eat this! Fall-off-the-bone ribs, a polarizing Chicago dish</title>
		<link>http://www.diningchicago.com/blog/2010/05/26/eat-this-fall-off-the-bone-ribs-a-polarizing-chicago-dish/</link>
		<comments>http://www.diningchicago.com/blog/2010/05/26/eat-this-fall-off-the-bone-ribs-a-polarizing-chicago-dish/#comments</comments>
		<pubDate>Wed, 26 May 2010 15:00:32 +0000</pubDate>
		<dc:creator>Leah A. Zeldes</dc:creator>
				<category><![CDATA[Bars]]></category>
		<category><![CDATA[City of Chicago]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Chicago classics]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[Lakeview]]></category>
		<category><![CDATA[Lincoln Park]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.diningchicago.com/blog/?p=4906</guid>
		<description><![CDATA[Fall-off-the-bone baby back ribs, pork ribs cooked with moist heat till the meat slides easily from the bone, tend to be a love-it-or-hate-it dish. ]]></description>
		<wfw:commentRss>http://www.diningchicago.com/blog/2010/05/26/eat-this-fall-off-the-bone-ribs-a-polarizing-chicago-dish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
