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	<title>Blue Kitchen</title>
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	<link>https://blue-kitchen.com</link>
	<description>Good food. Great stories. I swear.</description>
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<site xmlns="com-wordpress:feed-additions:1">4761185</site>	<item>
		<title>Slow Cooker Red Braised Country-style Pork Ribs</title>
		<link>https://blue-kitchen.com/2026/05/06/slow-cooker-red-braised-country-style-pork-ribs/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=slow-cooker-red-braised-country-style-pork-ribs</link>
					<comments>https://blue-kitchen.com/2026/05/06/slow-cooker-red-braised-country-style-pork-ribs/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 06 May 2026 05:01:35 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35380</guid>

					<description><![CDATA[Red braising, a popular Chinese cooking technique adapted here for slow cooker, produces flavorful, fork tender pork ribs. Recipe below. AH, IMPULSE PURCHASES! Not looking for country-style pork ribs at the grocery store recently, we came across some nice looking ones and bought them anyway. Then digging in the pantry, we came across not so &#8230; <a href="https://blue-kitchen.com/2026/05/06/slow-cooker-red-braised-country-style-pork-ribs/" class="more-link">Continue reading <span class="screen-reader-text">Slow Cooker Red Braised Country-style Pork Ribs</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">35380</post-id>	</item>
		<item>
		<title>Five top cheap cuts: budget-friendly, protein-rich meat choices</title>
		<link>https://blue-kitchen.com/2026/04/29/five-top-cheap-meat-cuts/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=five-top-cheap-meat-cuts</link>
					<comments>https://blue-kitchen.com/2026/04/29/five-top-cheap-meat-cuts/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 29 Apr 2026 05:01:06 +0000</pubDate>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Round-up]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35371</guid>

					<description><![CDATA[FOR MANY HOME COOKS, MEAT TAKES THE BIGGEST BITE out of the food budget. And as many of us are trying to boost our protein intake these days, that can be a challenge. There are plenty of cheap cuts, though. Some require a little extra care to tenderize them—or acceptance of the fact that their &#8230; <a href="https://blue-kitchen.com/2026/04/29/five-top-cheap-meat-cuts/" class="more-link">Continue reading <span class="screen-reader-text">Five top cheap cuts: budget-friendly, protein-rich meat choices</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">35371</post-id>	</item>
		<item>
		<title>Eight recipes for celebrating National Pecan Month</title>
		<link>https://blue-kitchen.com/2026/04/15/national-pecan-month/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=national-pecan-month</link>
					<comments>https://blue-kitchen.com/2026/04/15/national-pecan-month/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 15 Apr 2026 05:01:49 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Round-up]]></category>
		<category><![CDATA[Vegetarian/Vegetarian Friendly]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35335</guid>

					<description><![CDATA[APRIL IS NATIONAL PECAN MONTH, the National Pecan Shellers Association tells us, adding that the name “pecan” is a Native American word of Algonquin origin that was used to describe “all nuts requiring a stone to crack.” It is said that Native Americans first cultivated the pecan tree. The US Forest Service says that &#8220;pecans &#8230; <a href="https://blue-kitchen.com/2026/04/15/national-pecan-month/" class="more-link">Continue reading <span class="screen-reader-text">Eight recipes for celebrating National Pecan Month</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">35335</post-id>	</item>
		<item>
		<title>Frijoles Charros (Mexican Cowboy beans)</title>
		<link>https://blue-kitchen.com/2026/04/08/frijoles-charros-mexican-cowboy-beans/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=frijoles-charros-mexican-cowboy-beans</link>
					<comments>https://blue-kitchen.com/2026/04/08/frijoles-charros-mexican-cowboy-beans/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 08 Apr 2026 05:01:32 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Soups and Stews]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35307</guid>

					<description><![CDATA[Smoky, meaty and a little spicy, this traditional Mexican dish is hearty, creamy and satisfying. Recipe below. INSPIRATION FOR THIS DISH CAME, APPROPRIATELY, ON A COLD, WINDY DAY, as we stood in line to order from a taco truck in Milwaukee. It was the much loved Lonchera El Tapatio Taco Truck, a fixture north of &#8230; <a href="https://blue-kitchen.com/2026/04/08/frijoles-charros-mexican-cowboy-beans/" class="more-link">Continue reading <span class="screen-reader-text">Frijoles Charros (Mexican Cowboy beans)</span></a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35307</post-id>	</item>
		<item>
		<title>Matzoh for breakfast, dessert</title>
		<link>https://blue-kitchen.com/2026/04/01/matzoh-for-breakfast-dessert/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=matzoh-for-breakfast-dessert</link>
					<comments>https://blue-kitchen.com/2026/04/01/matzoh-for-breakfast-dessert/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 01 Apr 2026 05:01:36 +0000</pubDate>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Dessert]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35300</guid>

					<description><![CDATA[PASSOVER IS HERE AND THAT MEANS MATZOH is readily available in stores. During Passover, those who celebrate cannot eat leavened bread. Matzoh (matzo, matzah, matza) is an unleavened flatbread that is part of Jewish cuisine, made with flour, water, salt and maybe a little olive oil. The matzoh you find in stores is crispy, like &#8230; <a href="https://blue-kitchen.com/2026/04/01/matzoh-for-breakfast-dessert/" class="more-link">Continue reading <span class="screen-reader-text">Matzoh for breakfast, dessert</span></a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35300</post-id>	</item>
		<item>
		<title>A lighter twist on a French classic, Chicken au Poivre</title>
		<link>https://blue-kitchen.com/2026/03/25/chicken-au-poivre/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chicken-au-poivre</link>
					<comments>https://blue-kitchen.com/2026/03/25/chicken-au-poivre/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 25 Mar 2026 05:01:22 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35277</guid>

					<description><![CDATA[Steak au poivre, a French bistro favorite with peppery, creamy sauce, gets a lighter makeover with chicken thighs. Recipe below. WE’RE EATING LESS RED MEAT THESE DAYS, for all the various reasons many people are. So when we came across recipes for using chicken instead of steak for the classic French dish steak au poivre, &#8230; <a href="https://blue-kitchen.com/2026/03/25/chicken-au-poivre/" class="more-link">Continue reading <span class="screen-reader-text">A lighter twist on a French classic, Chicken au Poivre</span></a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35277</post-id>	</item>
		<item>
		<title>Gambas al Ajillo: a showstopping Spanish shrimp tapas</title>
		<link>https://blue-kitchen.com/2026/03/18/gambas-al-ajillo-tapas/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gambas-al-ajillo-tapas</link>
					<comments>https://blue-kitchen.com/2026/03/18/gambas-al-ajillo-tapas/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 18 Mar 2026 05:01:49 +0000</pubDate>
				<category><![CDATA[Appetizers/Sides]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35269</guid>

					<description><![CDATA[Shrimp, garlic, red pepper flakes, paprika and lemon create a popular Spanish tapas dish. WE ALL NEED CULINARY SECRET WEAPONS, dishes that taste amazing and are easy to make. Gambas al Ajillo (shrimp ajillo) is one of those secret weapon dishes, showstopping delicious and ridiculously simple to prepare. Cook some sliced garlic and crushed red &#8230; <a href="https://blue-kitchen.com/2026/03/18/gambas-al-ajillo-tapas/" class="more-link">Continue reading <span class="screen-reader-text">Gambas al Ajillo: a showstopping Spanish shrimp tapas</span></a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35269</post-id>	</item>
		<item>
		<title>Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup</title>
		<link>https://blue-kitchen.com/2026/03/11/asian-style-soup/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=asian-style-soup</link>
					<comments>https://blue-kitchen.com/2026/03/11/asian-style-soup/#comments</comments>
		
		<dc:creator><![CDATA[Marion]]></dc:creator>
		<pubDate>Wed, 11 Mar 2026 05:01:12 +0000</pubDate>
				<category><![CDATA[Soups and Stews]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35246</guid>

					<description><![CDATA[Not really a ramen or pho hack, but a flavorful, satisfying, easy-to-make soup. Recipe below. RECIPES ARE RIFE WITH HACKS AND CHEATS THESE DAYS, especially online and on social media. We recently succumbed to exploring “ramen cheats” because we love ramen. Was the soup we ended up making ramen? No. Was it a faux pho? &#8230; <a href="https://blue-kitchen.com/2026/03/11/asian-style-soup/" class="more-link">Continue reading <span class="screen-reader-text">Ramen? No. Pho? Not that either—comforting, easy Asian Style Soup</span></a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35246</post-id>	</item>
		<item>
		<title>Tender, juicy, flavorful—Korean Style Pork Chops</title>
		<link>https://blue-kitchen.com/2026/03/04/korean-style-pork-chops/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=korean-style-pork-chops</link>
					<comments>https://blue-kitchen.com/2026/03/04/korean-style-pork-chops/#respond</comments>
		
		<dc:creator><![CDATA[Terry B]]></dc:creator>
		<pubDate>Wed, 04 Mar 2026 06:01:43 +0000</pubDate>
				<category><![CDATA[Main Courses]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[World Cuisine]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35226</guid>

					<description><![CDATA[A mix of marinade seasonings delivers big flavor and tender, juicy chops. Recipe below. PORK CHOPS ARE GREAT AT ABSORBING FLAVORS, especially with a marinade. This recipe uses a mix of flavorings—fresh ginger, garlic, soy sauce, honey, gochujang (fermented red pepper paste), sesame oil and soy sauce—to create savory, slightly sweet, slightly spicy pork chops &#8230; <a href="https://blue-kitchen.com/2026/03/04/korean-style-pork-chops/" class="more-link">Continue reading <span class="screen-reader-text">Tender, juicy, flavorful—Korean Style Pork Chops</span></a>]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">35226</post-id>	</item>
		<item>
		<title>Small in size, big on taste—Pumpkin Cinnamon Rolls</title>
		<link>https://blue-kitchen.com/2026/02/25/pumpkin-cinnamon-rolls/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=pumpkin-cinnamon-rolls</link>
					<comments>https://blue-kitchen.com/2026/02/25/pumpkin-cinnamon-rolls/#respond</comments>
		
		<dc:creator><![CDATA[Marion]]></dc:creator>
		<pubDate>Wed, 25 Feb 2026 06:01:36 +0000</pubDate>
				<category><![CDATA[Baking]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Dessert]]></category>
		<guid isPermaLink="false">https://blue-kitchen.com/?p=35199</guid>

					<description><![CDATA[Modestly sized Pumpkin Cinnamon Rolls with a maple cinnamon cream cheese icing pack big flavor. Recipe below. WHEN IT COMES TO BAKING, MY VERY FAVORITE BLOG IS SALLY&#8217;S BAKING, a great site for bakers at every skill level. Want to make mille-feuille, or baked Alaska, or a checkerboard cake? Sally&#8217;s got you. Want to make &#8230; <a href="https://blue-kitchen.com/2026/02/25/pumpkin-cinnamon-rolls/" class="more-link">Continue reading <span class="screen-reader-text">Small in size, big on taste—Pumpkin Cinnamon Rolls</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">35199</post-id>	</item>
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