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<channel>
	<title>Sara Moulton | Chef, Cookbook Author, Television Personality</title>
	
	<link>http://saramoulton.com</link>
	<description>Just another WordPress weblog</description>
	<lastBuildDate>Mon, 28 May 2012 21:39:03 +0000</lastBuildDate>
	<language>en</language>
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		<title>Look for me on GMA this Wednesday, May 30</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/dm8gBktPfi4/</link>
		<comments>http://saramoulton.com/2012/05/look-for-me-on-gma-this-wednesday-may-30/#comments</comments>
		<pubDate>Mon, 28 May 2012 21:37:37 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Featured Home]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6536</guid>
		
			<content:encoded><![CDATA[This Wednesday morning on Good Morning America, I will be making several recipes from a new Gourmet Cookbook,  Gourmet Weekday. &#8230;Hope you will tune in as I make Korean Flank Steak, Chopped...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/dm8gBktPfi4" height="1" width="1"/>]]></content:encoded>
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		<feedburner:origLink>http://saramoulton.com/2012/05/look-for-me-on-gma-this-wednesday-may-30/</feedburner:origLink></item>
		<item>
		<title>Slow-roasted Spiced Baby Back Ribs</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/RzfQ0kB8Hp4/</link>
		<comments>http://saramoulton.com/2012/05/slow-roasted-spiced-baby-back-ribs/#comments</comments>
		<pubDate>Mon, 28 May 2012 18:04:09 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Featured Home]]></category>
		<category><![CDATA[Featured Recipe]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Baby Back Ribs]]></category>
		<category><![CDATA[Rick's Barbecue Sauce]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6530</guid>
		
			<content:encoded><![CDATA[One of my all-time favorite field trips for “Cooking Live” was to Memphis to cover the huge annual barbecue cook-off there. It is an astonishing event that attracts more than 200 teams from all...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/RzfQ0kB8Hp4" height="1" width="1"/>]]></content:encoded>
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		<feedburner:origLink>http://saramoulton.com/2012/05/slow-roasted-spiced-baby-back-ribs/</feedburner:origLink></item>
		<item>
		<title>Kitchen Revelations: Greek Wines Taste Good</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/xxxzln9IH0M/</link>
		<comments>http://saramoulton.com/2012/05/kitchen-revelations-greek-wines-taste-good/#comments</comments>
		<pubDate>Mon, 28 May 2012 16:12:00 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Greek food]]></category>
		<category><![CDATA[Greek wine]]></category>
		<category><![CDATA[Kevin Zraly]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6481</guid>
		
			<content:encoded><![CDATA[The first time I ever got drunk I was fifteen. I was on spring break with my mother and sister and we were sitting on the dock of the bay in Athens Greece. There was quite an interesting assemblage...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/xxxzln9IH0M" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Kitchen Revelations – Don’t throw out that rotisserie chicken carcass!</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/PJtNfZGsIKs/</link>
		<comments>http://saramoulton.com/2012/05/kitchen-revelations-dont-throw-out-that-rotisserie-chicken-carcass/#comments</comments>
		<pubDate>Wed, 23 May 2012 18:02:04 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[leftovers]]></category>
		<category><![CDATA[rotisserie chicken]]></category>
		<category><![CDATA[smoked goose]]></category>
		<category><![CDATA[stock]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6452</guid>
		
			<content:encoded><![CDATA[When I was a few years out of cooking school I went to France to do a 3 month apprenticeship at a 1 star restaurant in Chartres France. I certainly expanded my cooking knowledge but most of all I...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/PJtNfZGsIKs" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>1</slash:comments>
		<feedburner:origLink>http://saramoulton.com/2012/05/kitchen-revelations-dont-throw-out-that-rotisserie-chicken-carcass/</feedburner:origLink></item>
		<item>
		<title>Won Ton Skins: What are won ton skins?</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/6vAeFtCwy14/</link>
		<comments>http://saramoulton.com/2012/05/won-ton-skins-what-are-won-ton-skins/#comments</comments>
		<pubDate>Tue, 22 May 2012 00:26:39 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Kitchen Shrink]]></category>
		<category><![CDATA[Useful Info]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6445</guid>
		
			<content:encoded><![CDATA[Won ton skins, also called won ton wraps or wrappers, are ready-to-use thin squares of a flour-based dough designed to be filled with a meat, seafood, or vegetable filling and shaped into won tons....<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/6vAeFtCwy14" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Kitchen Revelations: my favorite pans</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/-UGqqeB4crw/</link>
		<comments>http://saramoulton.com/2012/05/kitchen-revelations-my-favorite-pans/#comments</comments>
		<pubDate>Sun, 20 May 2012 19:58:39 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Featured Home]]></category>
		<category><![CDATA[Sara's Picks]]></category>
		<category><![CDATA[Chantal]]></category>
		<category><![CDATA[cookware]]></category>
		<category><![CDATA[skillets]]></category>
		<category><![CDATA[stick resistant]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6379</guid>
		
			<content:encoded><![CDATA[When I went on book tour in 2010 with my most recent book, &#8220;Sara Moulton&#8217;s Everday Family Dinners,&#8221; my sponsor was this elegant little cookware company called Chantal. They were...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/-UGqqeB4crw" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://saramoulton.com/2012/05/kitchen-revelations-my-favorite-pans/</feedburner:origLink></item>
		<item>
		<title>Kitchen Revelations – My new blog starting today</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/MDZdHlFC9xc/</link>
		<comments>http://saramoulton.com/2012/05/kitchen-revelations-my-new-blog-starting-today/#comments</comments>
		<pubDate>Fri, 18 May 2012 13:19:40 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Announcements]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[First Courses]]></category>
		<category><![CDATA[fried]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6362</guid>
		
			<content:encoded><![CDATA[I just started taking a blog writing class by Steven Shaw at the International Culinary Center (formally, the French Culinary Institute) &#8211; I was going to sit in on the first class to see what...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/MDZdHlFC9xc" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Julia Child, A Legacy of Teaching the Joy of Food</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/PyRak5vRJ8E/</link>
		<comments>http://saramoulton.com/2012/05/julia-child-a-legacy-of-teaching-the-joy-of-food/#comments</comments>
		<pubDate>Tue, 15 May 2012 01:07:40 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Announcements]]></category>
		<category><![CDATA[Blog]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6349</guid>
		
			<content:encoded><![CDATA[I was recently interviewed by Michele Kayal of the Associated Press for an article honoring the memory of Julia Child on her 100th Birthday. You can read the story on salon.com right here.&#8230;<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/PyRak5vRJ8E" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Orzo and Basmati Pilaf with Spring Vegetable Ragout</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/-uw-yKjmTvo/</link>
		<comments>http://saramoulton.com/2012/05/orzo-and-basmati-pilaf-with-spring-vegetable-ragout/#comments</comments>
		<pubDate>Tue, 15 May 2012 00:26:42 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Basmati rice]]></category>
		<category><![CDATA[orzo]]></category>
		<category><![CDATA[Spring Vegetable Ragout]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6339</guid>
		
			<content:encoded><![CDATA[Orzo is a rice-shaped pasta from Italy. Basmati is a fragrant Indian long-grain rice with a wonderful nutty taste. The two of them combine to make a great side dish, but you can top it with anything...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/-uw-yKjmTvo" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Check out my interview in LSA Magazine</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/IFOee_yR8lo/</link>
		<comments>http://saramoulton.com/2012/05/6315/#comments</comments>
		<pubDate>Wed, 09 May 2012 00:46:25 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Featured Home]]></category>
		<category><![CDATA[LSA INterview]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6315</guid>
		
			<content:encoded><![CDATA[ I was recently interviewed for an article in the latest edition of LSA Magazine, the Alumni Publication of my alma mater, The College of Literature, Science, and the Arts at the University of...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/IFOee_yR8lo" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Chocolate Bits Pudding</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/XwP-RmZOHC0/</link>
		<comments>http://saramoulton.com/2012/05/chocolate-bits-pudding/#comments</comments>
		<pubDate>Mon, 07 May 2012 19:33:38 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Featured Recipe]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate pudding]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6300</guid>
		
			<content:encoded><![CDATA[On a shelf in the kitchen at my parents’ old farmhouse in Northern Massachusetts are metal file boxes filled with recipes written by my grandmother Ruth Moulton. I plucked this gem from one of those...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/XwP-RmZOHC0" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://saramoulton.com/2012/05/chocolate-bits-pudding/</feedburner:origLink></item>
		<item>
		<title>Mexican Chicken Salad</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/-NDS1Hr7HFE/</link>
		<comments>http://saramoulton.com/2012/05/mexican-chicken-salad/#comments</comments>
		<pubDate>Tue, 01 May 2012 00:31:55 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Featured Recipe]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6284</guid>
		
			<content:encoded><![CDATA[This is my favorite kind of salad because it has so many ingredients—and each with a different texture, from the creamy avocado to the crispy homemade tortilla chips. I have cheated here by using...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/-NDS1Hr7HFE" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Artichokes: How do you cook artichokes?</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/NLN4PdXplik/</link>
		<comments>http://saramoulton.com/2012/04/artichokes-how-do-you-cook-artichokes/#comments</comments>
		<pubDate>Wed, 25 Apr 2012 13:37:51 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Cooking Tips]]></category>
		<category><![CDATA[Kitchen Shrink]]></category>
		<category><![CDATA[artichokes]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6272</guid>
		
			<content:encoded><![CDATA[Fred recently e-mailed the Kitchen Shrink to ask , &#8220;How do you cook artichokes?&#8221; I have been asked that so frequently that I included my favorite way in Sara Moulton Cooks at Home&#8230;....<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/NLN4PdXplik" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://saramoulton.com/2012/04/artichokes-how-do-you-cook-artichokes/</feedburner:origLink></item>
		<item>
		<title>Spring Spaetzle</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/Ix21fo1a6Mo/</link>
		<comments>http://saramoulton.com/2012/04/spring-spaetzle/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 21:57:32 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Entrees]]></category>
		<category><![CDATA[Featured Recipe]]></category>
		<category><![CDATA[First Courses]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Spaetzle]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=6256</guid>
		
			<content:encoded><![CDATA[Soon after I started making spaetzle as a side dish at home on a regular basis, it occurred to me that you could dress up and sauce this German pasta much as you would any other fresh pasta—an...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/Ix21fo1a6Mo" height="1" width="1"/>]]></content:encoded>
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		<slash:comments>0</slash:comments>
		<feedburner:origLink>http://saramoulton.com/2012/04/spring-spaetzle/</feedburner:origLink></item>
		<item>
		<title>Join me in Austin, Texas on Monday, July 9!</title>
		<link>http://feedproxy.google.com/~r/SaraMoulton/~3/AjkHWRO_v1g/</link>
		<comments>http://saramoulton.com/2012/04/join-me-in-austin-monday-july-11/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 11:45:06 +0000</pubDate>
		<dc:creator>Sara Moulton</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[spa at lake austin]]></category>

		<guid isPermaLink="false">http://saramoulton.com/?p=3542</guid>
		
			<content:encoded><![CDATA[On Monday, July 9, I will be returning to Lake Austin Spa to give a demonstration for registered guests as part of Lake Austin&#8217;s Culinary Experience.  I hope to see you there. For more...<img src="http://feeds.feedburner.com/~r/SaraMoulton/~4/AjkHWRO_v1g" height="1" width="1"/>]]></content:encoded>
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	</channel>
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