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	<title>Food Gal</title>
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	<link>https://www.foodgal.com</link>
	<description>Musings on food, wine, laughter, and life</description>
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		<title>Kettle Chips That Make You Sit Up and Take Notice</title>
		<link>https://www.foodgal.com/2026/04/kettle-chips-that-make-you-sit-up-and-take-notice/</link>
					<comments>https://www.foodgal.com/2026/04/kettle-chips-that-make-you-sit-up-and-take-notice/#respond</comments>
		
		<dc:creator><![CDATA[foodgal]]></dc:creator>
		<pubDate>Fri, 17 Apr 2026 13:30:00 +0000</pubDate>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[New Products]]></category>
		<category><![CDATA[Journeyman Meat Co.]]></category>
		<category><![CDATA[Snake River Farms]]></category>
		<category><![CDATA[Snake River Farms Wagyu Beef Tallow Kettle Chips]]></category>
		<category><![CDATA[SRF potato chips]]></category>
		<category><![CDATA[Wagyu beef fat-fried potato chips]]></category>
		<guid isPermaLink="false">https://www.foodgal.com/?p=83004</guid>

					<description><![CDATA[Crunch down on one of these thin, crispy kettle chips and you are in for a shock. It tastes exactly like the juiciest and perfectly seasoned steak. When I stopped in at Journeyman Meat Co. in Healdsburg recently to buy some of its very fine sausages, I also happened to pick up a bag of Snake River Farms Wagyu Beef]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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		<title>A Delicious Feast at Mazra</title>
		<link>https://www.foodgal.com/2026/04/a-delicious-feast-at-mazra/</link>
					<comments>https://www.foodgal.com/2026/04/a-delicious-feast-at-mazra/#respond</comments>
		
		<dc:creator><![CDATA[foodgal]]></dc:creator>
		<pubDate>Wed, 15 Apr 2026 13:30:00 +0000</pubDate>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[Dining Outside]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Great Finds]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[falafel]]></category>
		<category><![CDATA[Jordan and Saif Makableh]]></category>
		<category><![CDATA[Levant cuisine restaurant]]></category>
		<category><![CDATA[Mazra Redwood City]]></category>
		<category><![CDATA[Mazra San Bruno]]></category>
		<category><![CDATA[Mediterranean restaurant Redwood City]]></category>
		<category><![CDATA[mezza]]></category>
		<category><![CDATA[Michelin Bib Gourmand restaurant Bay Area]]></category>
		<category><![CDATA[Michelin Bib Gourmand restaurant Bay Area Peninsula]]></category>
		<category><![CDATA[shawarma restaurant]]></category>
		<guid isPermaLink="false">https://www.foodgal.com/?p=82980</guid>

					<description><![CDATA[When a restaurant is packed at 5:15 p.m. on a Tuesday, you know it has it going on. And when the Michelin Guide bestows upon it a Bib Gourmand, then you know it&#8217;s definitely worth a special trip to try. That&#8217;s definitely the case when it comes to Mazra, the family-owned Mediterranean restaurant with locations in San Bruno and Redwood]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Ginger-Braised Chicken &#8212; With the Emphasis on Ginger</title>
		<link>https://www.foodgal.com/2026/04/ginger-braised-chicken-with-the-emphasis-on-ginger/</link>
					<comments>https://www.foodgal.com/2026/04/ginger-braised-chicken-with-the-emphasis-on-ginger/#respond</comments>
		
		<dc:creator><![CDATA[foodgal]]></dc:creator>
		<pubDate>Mon, 13 Apr 2026 13:30:00 +0000</pubDate>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>
		<category><![CDATA[Ginger-braised chicken recipe]]></category>
		<category><![CDATA[Memory of Taste cookbook]]></category>
		<category><![CDATA[Soleil Ho cookbook]]></category>
		<category><![CDATA[Tu David Phu recipe]]></category>
		<category><![CDATA[Vietnamese caramel chicken recipe]]></category>
		<category><![CDATA[Vietnamese chicken recipe]]></category>
		<category><![CDATA[Vietnamese coconut caramel sauce recipe]]></category>
		<category><![CDATA[Vietnamese cookbook]]></category>
		<guid isPermaLink="false">https://www.foodgal.com/?p=82959</guid>

					<description><![CDATA[Anyone who knows me well knows full well how much I love ginger. In baked goods. In beverages, hot and cold. In soups, stir-fries, and stews. And even inhaled by the handful when candied. So, when I came across a recipe for a dish that uses an entire cup of julienned fresh ginger, I was all in. &#8220;Ginger-Braised Chicken&#8221; did]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Oui Oui to JouJou</title>
		<link>https://www.foodgal.com/2026/04/oui-oui-to-joujou/</link>
					<comments>https://www.foodgal.com/2026/04/oui-oui-to-joujou/#respond</comments>
		
		<dc:creator><![CDATA[foodgal]]></dc:creator>
		<pubDate>Fri, 10 Apr 2026 13:30:00 +0000</pubDate>
				<category><![CDATA[Chefs]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Spirits/Cocktails/Beer]]></category>
		<category><![CDATA[Colleen Booth]]></category>
		<category><![CDATA[David Barzelay]]></category>
		<category><![CDATA[David Barzelay French restaurant]]></category>
		<category><![CDATA[JouJou San Francisco]]></category>
		<category><![CDATA[San Francisco French restaurant]]></category>
		<guid isPermaLink="false">https://www.foodgal.com/?p=82929</guid>

					<description><![CDATA[For a time, it seemed as if French restaurants were an endangered species in San Francisco. But in the past few years, that classic cuisine has arisen from the brink. That&#8217;s no more evident than the arrival last month of JouJou by David Barzelay and Colleen Booth, the team behind Michelin two-starred Lazy Bear in San Francisco. While the latter]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
			</item>
		<item>
		<title>Butter Up, Part II: Dressed Up Tater Tots</title>
		<link>https://www.foodgal.com/2026/04/butter-up-part-ii-dressed-up-tater-tots/</link>
					<comments>https://www.foodgal.com/2026/04/butter-up-part-ii-dressed-up-tater-tots/#respond</comments>
		
		<dc:creator><![CDATA[foodgal]]></dc:creator>
		<pubDate>Wed, 08 Apr 2026 13:30:00 +0000</pubDate>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[General]]></category>
		<category><![CDATA[Recipes (Savory)]]></category>
		<category><![CDATA[all you want to know about dates]]></category>
		<category><![CDATA[Hot Date! Butter]]></category>
		<category><![CDATA[Hot Date! cookbook]]></category>
		<category><![CDATA[Medjool dates]]></category>
		<category><![CDATA[Rawaan Alkhatib]]></category>
		<category><![CDATA[tater tot recipe]]></category>
		<category><![CDATA[Tater Tots Tossed in Hot Date! Butter recipe]]></category>
		<category><![CDATA[what to do with dried Medjool dates]]></category>
		<guid isPermaLink="false">https://www.foodgal.com/?p=82900</guid>

					<description><![CDATA[Tater tots. Even the name evokes an immediate smile, not to mention joyful memories of being a child. That&#8217;s more than enough reason to stash a bag in your freezer at all times. Another? This recipe for &#8220;Tater Tots Tossed in Hot Date! Butter.&#8221; As always, they get baked in the oven until super crunchy all over. Then, the magic]]></description>
		
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			<slash:comments>0</slash:comments>
		
		
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