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	<title>Alineaphile</title>
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	<link>https://alineaphile.com</link>
	<description>Recreating the food of Alinea Restaurant at home</description>
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		<title>SPONGE CAKE, Tonka Bean, Dried Cherry, Vanilla Fragrance</title>
		<link>https://alineaphile.com/2018/02/sponge-cake-tonka-bean-dried-cherry-vanilla-fragrance/</link>
					<comments>https://alineaphile.com/2018/02/sponge-cake-tonka-bean-dried-cherry-vanilla-fragrance/#respond</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Wed, 14 Feb 2018 18:57:30 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Glucose]]></category>
		<category><![CDATA[Neutral Caramel]]></category>
		<category><![CDATA[Soy Lecithin]]></category>
		<category><![CDATA[Sponge Cake]]></category>
		<category><![CDATA[Tonka Beans]]></category>
		<category><![CDATA[Trimoline]]></category>
		<category><![CDATA[Vanilla]]></category>
		<category><![CDATA[Victorian Sponge]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=2211</guid>

					<description><![CDATA[Alinea Restaurant’s humorous take on traditional Victoria sponge cake — on a stick, coated with a layer of hard candy, sprinkled with dried cherry and grated tonka bean, and served with a delicious tonka bean cream and foam. It’s a cherry-vanilla cake pop — with a crunchy candy shell, and a side of danger! <a href="https://alineaphile.com/2018/02/sponge-cake-tonka-bean-dried-cherry-vanilla-fragrance/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>SALSIFY, Smoked Salmon, Dill, Caper (Part 3)</title>
		<link>https://alineaphile.com/2017/09/salsify-smoked-salmon-dill-caper-part-3/</link>
					<comments>https://alineaphile.com/2017/09/salsify-smoked-salmon-dill-caper-part-3/#respond</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Fri, 22 Sep 2017 04:03:44 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=2221</guid>

					<description><![CDATA[071 &#124; AUTUMN SALSIFY, Smoked Salmon, Dill, Caper (Part 3) Alinea Restaurant cookbook recipe, pages 264-269. A fancy recipe for bagels and lox, Alinea style. Continued from SALSIFY, Smoked Salmon, Dill, Caper (Part 2) Day Three Smoked Salmon Mousse This &#8230;&#160; <a href="https://alineaphile.com/2017/09/salsify-smoked-salmon-dill-caper-part-3/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>SALSIFY, Smoked Salmon, Dill, Caper (Part 2)</title>
		<link>https://alineaphile.com/2015/11/salsify-smoked-salmon-dill-caper-part-2/</link>
					<comments>https://alineaphile.com/2015/11/salsify-smoked-salmon-dill-caper-part-2/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Tue, 03 Nov 2015 22:02:03 +0000</pubDate>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=2011</guid>

					<description><![CDATA[071 &#124; AUTUMN SALSIFY, Smoked Salmon, Dill, Caper (Part 2) Alinea Restaurant cookbook recipe, pages 264-269. A fancy recipe for bagels and lox, Alinea style. Continued from SALSIFY, Smoked Salmon, Dill, Caper (Part 1) Day Two Salsify What is Salsify? &#8230;&#160; <a href="https://alineaphile.com/2015/11/salsify-smoked-salmon-dill-caper-part-2/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
			</item>
		<item>
		<title>SALSIFY, Smoked Salmon, Dill, Caper (Part 1)</title>
		<link>https://alineaphile.com/2012/09/salsify-smoked-salmon-dill-caper-part-1/</link>
					<comments>https://alineaphile.com/2012/09/salsify-smoked-salmon-dill-caper-part-1/#respond</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Sat, 29 Sep 2012 03:00:30 +0000</pubDate>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1274</guid>

					<description><![CDATA[071 &#124; AUTUMN SALSIFY, Smoked Salmon, Dill, Caper (Part 1) Alinea Restaurant cookbook recipe, pages 264-269 Continued in SALSIFY, Smoked Salmon, Dill, Caper (Part 2) Bagels and lox — that’s what this is! Alinea Restaurant’s version of lox keeps the &#8230;&#160; <a href="https://alineaphile.com/2012/09/salsify-smoked-salmon-dill-caper-part-1/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Alineaphile &#8211; Seen in the Globe and Mail</title>
		<link>https://alineaphile.com/2012/07/alineaphile-seen-in-the-globe-and-mail/</link>
					<comments>https://alineaphile.com/2012/07/alineaphile-seen-in-the-globe-and-mail/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Tue, 10 Jul 2012 23:45:55 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=2085</guid>

					<description><![CDATA[Alineaphile was featured today in Canada’s national newspaper, The Globe and Mail. Read it! Think you can cook? Try making cheese curd ‘balloons’ for dinner By Wency Leung The Globe and Mail Published Tuesday, 10 Jul 2012 Until recently, Joey &#8230;&#160; <a href="https://alineaphile.com/2012/07/alineaphile-seen-in-the-globe-and-mail/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
			</item>
		<item>
		<title>KUROGE WAGYU, Cucumber, Honeydew, Lime Sugar</title>
		<link>https://alineaphile.com/2012/07/kuroge-wagyu-cucumber-honeydew-lime-sugar/</link>
					<comments>https://alineaphile.com/2012/07/kuroge-wagyu-cucumber-honeydew-lime-sugar/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Sun, 08 Jul 2012 15:30:53 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spring]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1599</guid>

					<description><![CDATA[Kuroge Wagyu, Cucumber, Honeydew, Lime Sugar &#8211; Alinea cookbook recipe, pages 78-79. I must admit that this was the first Wagyu steak I had ever prepared. And according to my family, it turned out to be the best steak they&#8217;d &#8230;&#160; <a href="https://alineaphile.com/2012/07/kuroge-wagyu-cucumber-honeydew-lime-sugar/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
			</item>
		<item>
		<title>FOIEMAGEDDON</title>
		<link>https://alineaphile.com/2012/07/foiemageddon/</link>
					<comments>https://alineaphile.com/2012/07/foiemageddon/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Tue, 03 Jul 2012 18:37:38 +0000</pubDate>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Winter]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1836</guid>

					<description><![CDATA[On July 1, 2012, vitriolic, part-time vegetarian John Burton&#8217;s Senate Bill 1520 went into effect, outlawing the selling or buying of foie gras in the State of California. Prior to Foiemageddon, local eateries brave enough to serve it were inundated &#8230;&#160; <a href="https://alineaphile.com/2012/07/foiemageddon/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
			</item>
		<item>
		<title>Dinner at Alinea, May 5, 2012</title>
		<link>https://alineaphile.com/2012/05/dinner-at-alinea-may-5-2012/</link>
					<comments>https://alineaphile.com/2012/05/dinner-at-alinea-may-5-2012/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Mon, 14 May 2012 03:46:31 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spring]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1646</guid>

					<description><![CDATA[In celebration of reaching just beyond halfway through the Alinea cookbook, I finally dined at Alinea Restaurant! I was joined by several friends who also came to Chicago for the National Restaurant Association tradeshow. I had made a reservation back &#8230;&#160; <a href="https://alineaphile.com/2012/05/dinner-at-alinea-may-5-2012/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>3</slash:comments>
		
		
			</item>
		<item>
		<title>Garnish Key for Alinea Restaurant’s Lamb 86 Recipe</title>
		<link>https://alineaphile.com/2012/05/garnish-key-for-alinea-restaurants-lamb-86-recipe/</link>
					<comments>https://alineaphile.com/2012/05/garnish-key-for-alinea-restaurants-lamb-86-recipe/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Sun, 13 May 2012 20:18:03 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Alinea Lamb]]></category>
		<category><![CDATA[Lamb 86]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1731</guid>

					<description><![CDATA[Tweezermania. When we went to Alinea Restaurant for dinner, one of the mind-bending showstoppers was their lamb course. Perfectly prepared sous vide lamb three ways with a rich jus. But that wasn&#8217;t all — accompanying the lamb was a glass &#8230;&#160; <a href="https://alineaphile.com/2012/05/garnish-key-for-alinea-restaurants-lamb-86-recipe/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
			</item>
		<item>
		<title>Our Dinner at Alinea</title>
		<link>https://alineaphile.com/2012/04/our-dinner-at-alinea/</link>
					<comments>https://alineaphile.com/2012/04/our-dinner-at-alinea/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Fri, 27 Apr 2012 22:24:37 +0000</pubDate>
				<category><![CDATA[News]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1637</guid>

					<description><![CDATA[I am happy to say that I am finally dining at Alinea Restaurant. Woohoo! We will be in Chicago for the National Restaurant Association show, and secured reservations for Alinea. So excited! It&#8217;s an anniversary celebration, of sorts: I&#8217;m now &#8230;&#160; <a href="https://alineaphile.com/2012/04/our-dinner-at-alinea/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
			</item>
		<item>
		<title>CHOCOLATE, Warmed to 94 Degrees</title>
		<link>https://alineaphile.com/2012/03/chocolate-warmed-to-94-degrees/</link>
					<comments>https://alineaphile.com/2012/03/chocolate-warmed-to-94-degrees/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Thu, 22 Mar 2012 19:45:08 +0000</pubDate>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Recipes]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=1508</guid>

					<description><![CDATA[Chocolate, Warmed to 94 Degrees &#8211; Alinea Restaurant cookbook recipe, pages 294-295. “This is the best Alinea recipe so far!” — The first words uttered by my daughter, after she came up for air&#8230; I’ll have to agree. It&#8217;s the &#8230;&#160; <a href="https://alineaphile.com/2012/03/chocolate-warmed-to-94-degrees/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
			</item>
		<item>
		<title>Cooking Sous Vide</title>
		<link>https://alineaphile.com/2012/03/cooking-sous-vide/</link>
					<comments>https://alineaphile.com/2012/03/cooking-sous-vide/#comments</comments>
		
		<dc:creator><![CDATA[Alineaphile]]></dc:creator>
		<pubDate>Thu, 01 Mar 2012 19:37:27 +0000</pubDate>
				<category><![CDATA[Equipment]]></category>
		<guid isPermaLink="false">https://alineaphile.com/?p=893</guid>

					<description><![CDATA[What is sous vide anyway? Sous vide (SOO veed) is French for &#8220;under vacuum&#8221;, or the simple technique of cooking food sealed in a bag in a hot water bath. And recently, it&#8217;s being used more and more. You can &#8230;&#160; <a href="https://alineaphile.com/2012/03/cooking-sous-vide/" class="readmore">Read More</a>]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
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