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	<title>Culinart Kosher &#187; restaurant</title>
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	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
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		<title>Pichonka</title>
		<link>http://cooking.marcgottlieb.com/2012/01/pichonka/</link>
		<comments>http://cooking.marcgottlieb.com/2012/01/pichonka/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 07:00:09 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[ambiance]]></category>
		<category><![CDATA[Aroma]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[french fries]]></category>
		<category><![CDATA[green olive tapenade]]></category>
		<category><![CDATA[Harim]]></category>
		<category><![CDATA[hearth]]></category>
		<category><![CDATA[lafa]]></category>
		<category><![CDATA[moment]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Pichonka]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[roasted red pepper]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[spacious place]]></category>
		<category><![CDATA[sparerib]]></category>
		<category><![CDATA[visit]]></category>
		<category><![CDATA[wicker]]></category>
		<category><![CDATA[wicker chairs]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=4145</guid>
		<description><![CDATA[There&#8217;s a restaurant nestled in the hills south of Jerusalem in a small village called Nes Harim that is worth a visit the next time you&#8217;re looking for something a little quiet, better than average. Pichonka is a rustic, spacious place with comfortable wicker chairs and a comfortable ambiance that surrounds you from the moment [...]]]></description>
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		<title>table d&#8217;h&#244;te</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/table-dhte/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/table-dhte/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:24:34 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[agrave]]></category>
		<category><![CDATA[carte]]></category>
		<category><![CDATA[eacute]]></category>
		<category><![CDATA[entr]]></category>
		<category><![CDATA[fixe]]></category>
		<category><![CDATA[french term]]></category>
		<category><![CDATA[host]]></category>
		<category><![CDATA[price]]></category>
		<category><![CDATA[Prix]]></category>
		<category><![CDATA[prix fixe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant menus]]></category>
		<category><![CDATA[table]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/table-dhte/</guid>
		<description><![CDATA[This French term literally means &#8220;the table of the host.&#8221; On restaurant menus, however, table d&#8217;h&#244;te refers to a complete meal of several courses for the price of the entr&#233;e. See also &#224; la carte; prix fixe.]]></description>
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		<item>
		<title>rotisserie</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/rotisserie/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/rotisserie/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:18:01 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cooks]]></category>
		<category><![CDATA[electric rotisseries]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[humanpower]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[meat shop]]></category>
		<category><![CDATA[Modern]]></category>
		<category><![CDATA[outdoor barbecue]]></category>
		<category><![CDATA[ovens]]></category>
		<category><![CDATA[own juices]]></category>
		<category><![CDATA[pair]]></category>
		<category><![CDATA[predecessors]]></category>
		<category><![CDATA[prongs]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant kitchen]]></category>
		<category><![CDATA[shaft]]></category>
		<category><![CDATA[shop]]></category>
		<category><![CDATA[spit]]></category>
		<category><![CDATA[type]]></category>
		<category><![CDATA[unit]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/rotisserie/</guid>
		<description><![CDATA[1. A unit that cooks food while it slowly rotates. A rotisserie contains a spit fitted with a pair of prongs that slide along its length. Food (usually meat) is impaled on the spit and the prongs (which are inserted on each side of the food) are screwed tightly into place to hold the food [...]]]></description>
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		<item>
		<title>restaurateur</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/restaurateur/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/restaurateur/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:17:04 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[actuality]]></category>
		<category><![CDATA[manager]]></category>
		<category><![CDATA[misconception]]></category>
		<category><![CDATA[owner]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant owner]]></category>
		<category><![CDATA[restaurateur]]></category>
		<category><![CDATA[word]]></category>

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		<description><![CDATA[A restaurant owner or manager. A popular misconception is that the word is pronounced the same as &#8220;restaurant,&#8221; whereas in actuality, there is no &#8220;n&#8221; in restaurateur.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>ostrich</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/ostrich/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/ostrich/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:13:41 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[africa]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[bird]]></category>
		<category><![CDATA[correlation]]></category>
		<category><![CDATA[direct correlation]]></category>
		<category><![CDATA[fact]]></category>
		<category><![CDATA[feathers]]></category>
		<category><![CDATA[Hailing]]></category>
		<category><![CDATA[height]]></category>
		<category><![CDATA[latter]]></category>
		<category><![CDATA[lean beef]]></category>
		<category><![CDATA[meat markets]]></category>
		<category><![CDATA[ostrich]]></category>
		<category><![CDATA[ostriches]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurant menus]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[southwest asia]]></category>
		<category><![CDATA[united states]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/ostrich/</guid>
		<description><![CDATA[Hailing from Africa and parts of southwest Asia, the ostrich is a huge flightless bird that can weigh up to 250 pounds and reach up to 7 feet in height. Ostriches have long been raised for their skin, feathers and meat, the latter of which is compared to very lean beef. Ostrich meat is showing [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>gourmet</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/gourmet/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/gourmet/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:04:30 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[connoisseur]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[fine]]></category>
		<category><![CDATA[fine food]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food and drink]]></category>
		<category><![CDATA[gourmet]]></category>
		<category><![CDATA[gourmet food]]></category>
		<category><![CDATA[gourmet restaurant]]></category>
		<category><![CDATA[high quality]]></category>
		<category><![CDATA[highest quality]]></category>
		<category><![CDATA[palate]]></category>
		<category><![CDATA[quality]]></category>
		<category><![CDATA[quality food]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/gourmet/</guid>
		<description><![CDATA[1. One of discriminating palate; a connoisseur of fine food and drink. 2. Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented. 3. A gourmet restaurant is one that serves well-prepared, high-quality food.]]></description>
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		<item>
		<title>eggs Sardou</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/eggs-sardou/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/eggs-sardou/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:00:41 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Artichoke]]></category>
		<category><![CDATA[artichoke hearts]]></category>
		<category><![CDATA[dramatist]]></category>
		<category><![CDATA[french dramatist]]></category>
		<category><![CDATA[Hollandaise]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[new orleans]]></category>
		<category><![CDATA[poached eggs]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Sardou]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[specialty]]></category>
		<category><![CDATA[truffles]]></category>
		<category><![CDATA[Victorien]]></category>
		<category><![CDATA[victorien sardou]]></category>

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		<description><![CDATA[Named for Victorien Sardou, a famous French dramatist, this specialty of Antoine&#8217;s restaurant in New Orleans consists of poached eggs topped with artichoke hearts, cured meat, truffles and hollandaise sauce.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Delmonico potatoes</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/delmonico-potatoes/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/delmonico-potatoes/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:59:05 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[19th century]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Delmonico]]></category>
		<category><![CDATA[delmonico potatoes]]></category>
		<category><![CDATA[dish]]></category>
		<category><![CDATA[grated cheese]]></category>
		<category><![CDATA[name]]></category>
		<category><![CDATA[new york restaurant]]></category>
		<category><![CDATA[restaurant]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/delmonico-potatoes/</guid>
		<description><![CDATA[Named after the 19th-century New York restaurant of the same name whose owner-chef created this dish. It consists of cooked and creamed diced (or mashed) potatoes topped with grated cheese and buttered bread crumbs, then baked until golden brown.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/delmonico-potatoes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>corkage</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/corkage/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/corkage/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:56:56 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[amount]]></category>
		<category><![CDATA[bottle]]></category>
		<category><![CDATA[bottle of wine]]></category>
		<category><![CDATA[call]]></category>
		<category><![CDATA[case]]></category>
		<category><![CDATA[corkage fee]]></category>
		<category><![CDATA[fee]]></category>
		<category><![CDATA[list]]></category>
		<category><![CDATA[patron]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[vintage]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wine list]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/corkage/</guid>
		<description><![CDATA[A fee charged by some restaurants to open and serve a bottle of wine brought in by the patron. A quick call to the restaurant will confirm the amount of the corkage fee. Some restaurants charge a lower fee if the patron&#8217;s wine is not on the restaurant&#8217;s wine list, such as might be the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cobb salad</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/cobb-salad/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/cobb-salad/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 13:56:05 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[avocado]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[brown derby restaurant]]></category>
		<category><![CDATA[Cheddar]]></category>
		<category><![CDATA[cheddar cheese]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Cobb]]></category>
		<category><![CDATA[cobb salad]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[roquefort]]></category>
		<category><![CDATA[s brown]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vinaigrette dressing]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/cobb-salad/</guid>
		<description><![CDATA[Hollywood&#8217;s Brown Derby Restaurant made this salad famous. It consists of finely chopped chicken or turkey, cured meat, hard-cooked eggs, tomatoes, avocado, scallions, watercress, cheddar cheese and lettuce tossed with a vinaigrette dressing and topped with an ample portion of crumbled Roquefort or other blue cheese.]]></description>
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