<?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>Culinart Kosher &#187; tomato</title>
	<atom:link href="http://cooking.marcgottlieb.com/tag/tomato/feed/" rel="self" type="application/rss+xml" />
	<link>http://cooking.marcgottlieb.com</link>
	<description>Pâté is chopped liver.</description>
	<lastBuildDate>Tue, 31 Jan 2012 07:14:28 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.3.1</generator>
		<item>
		<title>Today&#8217;s Lunch: Cherry Tomato Salad with Tzfatit Cheese</title>
		<link>http://cooking.marcgottlieb.com/2011/08/todays-lunch-cherry-tomato-salad-with-tzfatit-cheese/</link>
		<comments>http://cooking.marcgottlieb.com/2011/08/todays-lunch-cherry-tomato-salad-with-tzfatit-cheese/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 11:06:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Food Stuff]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cherry tomato salad]]></category>
		<category><![CDATA[cherry tomatoes]]></category>
		<category><![CDATA[eyeball]]></category>
		<category><![CDATA[half]]></category>
		<category><![CDATA[lover]]></category>
		<category><![CDATA[lunch salad]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[olive oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[proportions]]></category>
		<category><![CDATA[red onion]]></category>
		<category><![CDATA[red wine vinegar]]></category>
		<category><![CDATA[right]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[walnuts]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/?p=4053</guid>
		<description><![CDATA[I&#8217;m not a fresh tomato lover. Unless it&#8217;s summer and unless the tomatoes are so red they&#8217;ve earned the right to be called &#8216;tomato&#8217;. Luckily, the cherry tomatoes I had in the refrigerator were both. So today&#8217;s lunch salad was Cherry tomatoes, cut in half Parsley, rinsed and snipped Red onion, sliced Zfatit cheese, crumbled [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/2011/08/todays-lunch-cherry-tomato-salad-with-tzfatit-cheese/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>tamarillo</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/tamarillo/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/tamarillo/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:24:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[blemish]]></category>
		<category><![CDATA[fragrant]]></category>
		<category><![CDATA[free fruit]]></category>
		<category><![CDATA[May]]></category>
		<category><![CDATA[October]]></category>
		<category><![CDATA[pink flesh]]></category>
		<category><![CDATA[plastic]]></category>
		<category><![CDATA[produce stores]]></category>
		<category><![CDATA[room temperature]]></category>
		<category><![CDATA[savory dishes]]></category>
		<category><![CDATA[shades]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[tamarillo]]></category>
		<category><![CDATA[Tamarillos]]></category>
		<category><![CDATA[temperature]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tree]]></category>
		<category><![CDATA[tree tomato]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/tamarillo/</guid>
		<description><![CDATA[Native to South America, this egg-shaped fruit is also known as a tree tomato. Although not yet widely accepted in the United States, the tamarillo is very popular in South and Central America, the Caribbean, and parts of Asia, New Zealand (from where most of the fruit in the United States is imported) and Australia. [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/tamarillo/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sloppy Joe</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sloppy-joe/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sloppy-joe/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:21:39 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[appearance]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[fact]]></category>
		<category><![CDATA[green peppers]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground beef]]></category>
		<category><![CDATA[hamburger]]></category>
		<category><![CDATA[hamburger bun]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Sloppy]]></category>
		<category><![CDATA[sloppy joe]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[spicy tomato sauce]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sloppy-joe/</guid>
		<description><![CDATA[A sandwich composed of a split hamburger bun topped with a mixture of cooked ground beef, onions, green peppers and spicy tomato sauce. The name seems to be related to its appearance and the fact that it&#8217;s messy to eat.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/sloppy-joe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>sardine</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sardine/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sardine/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:11 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[basis]]></category>
		<category><![CDATA[coast]]></category>
		<category><![CDATA[first fish]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[generic term]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[mustard sauce]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[pilchard]]></category>
		<category><![CDATA[pilchards]]></category>
		<category><![CDATA[saltwater fish]]></category>
		<category><![CDATA[sardines]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[sprat]]></category>
		<category><![CDATA[surface]]></category>
		<category><![CDATA[tiny fish]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[water]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sardine/</guid>
		<description><![CDATA[A generic term applied broadly to any of various small, soft-boned, saltwater fish such as sprat and young pilchard and herring. These tiny fish are iridescent and silvery and swim in huge schools, usually near the water&#8217;s surface. Fresh sardines are available on a limited basis during the summer months, usually only along the coast [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/sardine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>sangrita</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/sangrita/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/sangrita/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:19:03 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[blended mixture]]></category>
		<category><![CDATA[chile]]></category>
		<category><![CDATA[chile powder]]></category>
		<category><![CDATA[element]]></category>
		<category><![CDATA[iacute]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[lime juice]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[orange juice]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[sangrita]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[shot]]></category>
		<category><![CDATA[tequila]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato juice]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[variations]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/sangrita/</guid>
		<description><![CDATA[Although sometimes confused with sangr&#237;a, this Spanish/Mexican drink is not the same at all. There are many variations, but sangrita is typically a blended mixture of tomatoes (or tomato juice), orange juice and lemon or lime juice, with a fiery element added through chiles, chile powder or tabasco sauce. Sangrita is served chilled, usually with [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/sangrita/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ravioli</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/ravioli/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/ravioli/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:16:45 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[cheese]]></category>
		<category><![CDATA[chinese style]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[cream cheese]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[jewish style]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[mixtures]]></category>
		<category><![CDATA[noodle]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pillows]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/ravioli/</guid>
		<description><![CDATA[An Italian specialty of little square or round pillows of noodle dough filled with any of various mixtures such as cheese, meat or vegetables. Ravioli are boiled, then usually baked with a cream, cheese or tomato sauce. Chinese-style ravioli are called won tons; Jewish-style are known as kreplach. See also pasta.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/ravioli/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>ranchero sauce</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/ranchero-sauce/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/ranchero-sauce/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:16:36 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[dish]]></category>
		<category><![CDATA[jalepe]]></category>
		<category><![CDATA[mexican salsa]]></category>
		<category><![CDATA[ntilde]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[picant]]></category>
		<category><![CDATA[ranchero]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[serranos]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/ranchero-sauce/</guid>
		<description><![CDATA[A picant tomato-based sauce that includes onions, green chiles such as serranos or jalepe&#241;os and seasonings. This Mexican salsa is most often associated with the dish, huevos rancheros.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/ranchero-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>potato</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/potato/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/potato/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:15:20 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[ancient incas]]></category>
		<category><![CDATA[boiling potatoes]]></category>
		<category><![CDATA[brown skins]]></category>
		<category><![CDATA[consuming]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[long whites]]></category>
		<category><![CDATA[member]]></category>
		<category><![CDATA[member of the nightshade family]]></category>
		<category><![CDATA[moisture]]></category>
		<category><![CDATA[reddish brown coat]]></category>
		<category><![CDATA[round]]></category>
		<category><![CDATA[russet burbank potato]]></category>
		<category><![CDATA[sir walter raleigh]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[starch content]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tuber]]></category>
		<category><![CDATA[waxy]]></category>
		<category><![CDATA[white potatoes]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/potato/</guid>
		<description><![CDATA[The ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it was known to be a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/potato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>pomodoro</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/pomodoro/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/pomodoro/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:59 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[apple]]></category>
		<category><![CDATA[color]]></category>
		<category><![CDATA[dishes]]></category>
		<category><![CDATA[first]]></category>
		<category><![CDATA[golden apple]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[pomodoro]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[tomatoes]]></category>
		<category><![CDATA[yellowish]]></category>
		<category><![CDATA[yellowish color]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/pomodoro/</guid>
		<description><![CDATA[Literally translating to &#8220;golden apple,&#8221; pomodoro is Italian for &#8220;tomato&#8221; (the first tomatoes in Italy were a yellowish color). Dishes described as al pomodoro are served with a tomato sauce.]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/pomodoro/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>parmigiana, alla</title>
		<link>http://cooking.marcgottlieb.com/glossary-term/parmigiana-alla/</link>
		<comments>http://cooking.marcgottlieb.com/glossary-term/parmigiana-alla/#comments</comments>
		<pubDate>Tue, 19 Jul 2011 14:14:38 +0000</pubDate>
		<dc:creator>Marc</dc:creator>
				<category><![CDATA[Alla]]></category>
		<category><![CDATA[bread crumbs]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[eggplant slices]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[Paremesan]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[parmigiana]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[seasonings]]></category>
		<category><![CDATA[Slices]]></category>
		<category><![CDATA[solution]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[veal cutlet]]></category>
		<category><![CDATA[veal parmigiana]]></category>

		<guid isPermaLink="false">http://cooking.marcgottlieb.com/glossary-term/parmigiana-alla/</guid>
		<description><![CDATA[A term describing food that is made or cooked with parmesan cheese. For instance, veal parmigiana is a pounded veal cutlet dipped in an egg-milk solution and then into a mixture of bread crumbs, grated Paremesan cheese and seasonings. The cutlet is then saut&#233;ed and covered with a tomato sauce. Eggplant parmigiana consists of eggplant [...]]]></description>
		<wfw:commentRss>http://cooking.marcgottlieb.com/glossary-term/parmigiana-alla/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>

