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	<title>Simmer + Sauce</title>
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	<link>https://simmerandsauce.com</link>
	<description>New York City chef turned food blogger</description>
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	<title>Simmer + Sauce</title>
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	<item>
		<title>Ribollita</title>
		<link>https://simmerandsauce.com/recipes/ribollita/</link>
					<comments>https://simmerandsauce.com/recipes/ribollita/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Thu, 05 Nov 2026 00:45:26 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Adam Leonti]]></category>
		<category><![CDATA[bean and bread soup]]></category>
		<category><![CDATA[bean and tomato soup]]></category>
		<category><![CDATA[bean soup]]></category>
		<category><![CDATA[hearty soup]]></category>
		<category><![CDATA[history of Ribollita]]></category>
		<category><![CDATA[how to make Ribollita]]></category>
		<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Ribollita]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[tomato bread soup]]></category>
		<category><![CDATA[Tuscan bread soup]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=21392</guid>

					<description><![CDATA[Ribollita is a hearty Tuscan bread-and-bean soup made with simple ingredients and full of flavor. A classic autumn dish, it takes its name from the Italian word for “reboiled,” a nod to the tradition of reheating leftover soup with stale bread. Its roots are believed to stretch back to the Middle Ages in the Tuscan [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Ghost Meringues</title>
		<link>https://simmerandsauce.com/recipes/ghost-meringues/</link>
					<comments>https://simmerandsauce.com/recipes/ghost-meringues/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 28 Oct 2026 18:40:09 +0000</pubDate>
				<category><![CDATA[Candy + Confections]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diy meringues]]></category>
		<category><![CDATA[ghost meringues]]></category>
		<category><![CDATA[ghost treats]]></category>
		<category><![CDATA[Halloween recipes]]></category>
		<category><![CDATA[Halloween treats]]></category>
		<category><![CDATA[how to make meringue]]></category>
		<category><![CDATA[meringues]]></category>
		<category><![CDATA[shost meringues for Halloween]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34844</guid>

					<description><![CDATA[Halloween desserts can be both adorable and slightly ridiculous, and that&#8217;s part of the charm. There’s no shortage of spooky sweets this time of year, but these ghost meringues might just be one of the most fun. They’re light, crisp, sweet, and surprisingly simple to make—plus they have that homemade Halloween magic that makes them [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Colombian Fried Plantains &#8220;Patacones&#8221;</title>
		<link>https://simmerandsauce.com/recipes/fried-plantains/</link>
					<comments>https://simmerandsauce.com/recipes/fried-plantains/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 21 Oct 2026 23:56:17 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Colombian food]]></category>
		<category><![CDATA[Colombian plantain]]></category>
		<category><![CDATA[crispy patacones]]></category>
		<category><![CDATA[fried plantains]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Patacones]]></category>
		<category><![CDATA[plantains]]></category>
		<category><![CDATA[side dish]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34772</guid>

					<description><![CDATA[Some souvenirs collect dust. Others find a permanent place in your kitchen. Our family trip to Colombia this summer was filled with colorful streets, endless cups of exceptional coffee, and more memorable meals than I could count. But among all the incredible dishes we tried, one humble staple quickly became an obsession: patacones. Crispy, golden, [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Jasmine Cocktail</title>
		<link>https://simmerandsauce.com/recipes/jasmine-cocktail/</link>
					<comments>https://simmerandsauce.com/recipes/jasmine-cocktail/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Fri, 09 Oct 2026 07:27:54 +0000</pubDate>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktail recipe]]></category>
		<category><![CDATA[Fall cocktail]]></category>
		<category><![CDATA[gin cocktail]]></category>
		<category><![CDATA[Jasmine cocktail]]></category>
		<category><![CDATA[modern cocktails]]></category>
		<category><![CDATA[modern gin cocktail]]></category>
		<category><![CDATA[Paul Harrington of Townhouse]]></category>
		<category><![CDATA[Pegu Club]]></category>
		<category><![CDATA[The Pegu Club]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=17200</guid>

					<description><![CDATA[The Jasmine is a cocktail I came across and have adored ever since. Made with gin, Campari, orange liqueur, and fresh lemon juice, it’s tart, lightly sweet, and a little bitter. It also tastes remarkably like grapefruit, although there isn’t any in it. That surprised me, too. Paul Harrington created the drink while tending bar [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Glazed Apple Fritter Bites</title>
		<link>https://simmerandsauce.com/recipes/apple-fritter-bites/</link>
					<comments>https://simmerandsauce.com/recipes/apple-fritter-bites/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 30 Sep 2026 20:04:05 +0000</pubDate>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[apple fritter bites]]></category>
		<category><![CDATA[apple fritters]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[easy apple fritter bites]]></category>
		<category><![CDATA[Fall baking]]></category>
		<category><![CDATA[glazed apple fritter bites]]></category>
		<category><![CDATA[glazed fritters]]></category>
		<category><![CDATA[mini apple fritters]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=35040</guid>

					<description><![CDATA[Few things announce the arrival of fall quite like apples. The minute the leaves begin to turn and the mornings require something more substantial than iced coffee, I find myself reaching for a bag of crisp apples. Apple pie gets plenty of attention, and apple crisp will always have a place on my table, but [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Creamy Miso Pasta</title>
		<link>https://simmerandsauce.com/recipes/miso-pasta/</link>
					<comments>https://simmerandsauce.com/recipes/miso-pasta/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 23 Sep 2026 22:20:56 +0000</pubDate>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Quick Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[bucatini with miso]]></category>
		<category><![CDATA[cooking with miso]]></category>
		<category><![CDATA[creamy miso sauce]]></category>
		<category><![CDATA[easiest pasta recipe]]></category>
		<category><![CDATA[miso pasta]]></category>
		<category><![CDATA[miso paste pasta]]></category>
		<category><![CDATA[pasta with miso]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34076</guid>

					<description><![CDATA[Creamy miso pasta is proof that sometimes the simplest ideas are the best ones, especially when they come from the glorious crossroads of Japanese and Italian cooking. This is a dish that feels both comfortingly familiar and refreshingly new: rich, creamy, salty, and just a little umami bomb in a bowl. At its core, it’s [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Smashed Beef Kababs With Dill Yogurt Dressing</title>
		<link>https://simmerandsauce.com/recipes/beef-kababs/</link>
					<comments>https://simmerandsauce.com/recipes/beef-kababs/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 16 Sep 2026 18:52:42 +0000</pubDate>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Quick Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beef kabab]]></category>
		<category><![CDATA[beef recipe]]></category>
		<category><![CDATA[dill yogurt dressing]]></category>
		<category><![CDATA[easy dinner]]></category>
		<category><![CDATA[kabab]]></category>
		<category><![CDATA[kabab bowl]]></category>
		<category><![CDATA[quick meal]]></category>
		<category><![CDATA[smashed beef kababs]]></category>
		<category><![CDATA[smashed kabab]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34334</guid>

					<description><![CDATA[The kabab bowl may be a modern way to serve an ancient street food, but I’m all for it—especially when it makes dinner this easy. This smashed beef kabab version has all the flavor of a traditional kabab, with a few shortcuts that make it perfect for a weeknight. Kababs have been around for a [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Chocolate Rugelach Bars</title>
		<link>https://simmerandsauce.com/recipes/chocolate-rugelach-bars/</link>
					<comments>https://simmerandsauce.com/recipes/chocolate-rugelach-bars/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 09 Sep 2026 20:06:05 +0000</pubDate>
				<category><![CDATA[Brownies + Bars]]></category>
		<category><![CDATA[Pastries]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chocolate dessert bars]]></category>
		<category><![CDATA[chocolate rugelach bars]]></category>
		<category><![CDATA[dessert bars]]></category>
		<category><![CDATA[Giant rugelach bar]]></category>
		<category><![CDATA[High holidays dessert]]></category>
		<category><![CDATA[Jewish baking]]></category>
		<category><![CDATA[Jewish dessert]]></category>
		<category><![CDATA[Jewish food]]></category>
		<category><![CDATA[rugelach]]></category>
		<category><![CDATA[rugelach bars]]></category>
		<category><![CDATA[rugelach recipe]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34455</guid>

					<description><![CDATA[I’ve always had a serious weakness for chocolate rugelach; I adore it. I’ve blogged about it before. I will almost certainly blog about it again. It’s tender, rich, unapologetically buttery, and somehow both cozy and a little dramatic at the same time, like the pastry equivalent of showing up late but with really good excuses. [&#8230;]]]></description>
		
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			</item>
		<item>
		<title>Crumbled Ginger Tempeh with Coconut-Lime Rice</title>
		<link>https://simmerandsauce.com/recipes/ginger-tempeh/</link>
					<comments>https://simmerandsauce.com/recipes/ginger-tempeh/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Thu, 03 Sep 2026 15:27:48 +0000</pubDate>
				<category><![CDATA[Quick Meals]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[crumbled temps]]></category>
		<category><![CDATA[easy dinner]]></category>
		<category><![CDATA[how to cook temph]]></category>
		<category><![CDATA[meatless dinner]]></category>
		<category><![CDATA[sweet and salty tempth]]></category>
		<category><![CDATA[tempeh with coconut-lime rice]]></category>
		<category><![CDATA[temph]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34296</guid>

					<description><![CDATA[Crumbled ginger tempeh with coconut-lime rice is one of those quietly impressive dishes that checks a lot of boxes at once: nourishing, deeply flavorful, and surprisingly easy to pull off. It’s the kind of meal that wins over skeptics, especially those who think plant-based dinners can’t be satisfying, without ever trying too hard. What is [&#8230;]]]></description>
		
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		<title>&#8220;Copycat&#8221; Chopped Cheese</title>
		<link>https://simmerandsauce.com/recipes/chopped-cheese/</link>
					<comments>https://simmerandsauce.com/recipes/chopped-cheese/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 26 Aug 2026 20:29:53 +0000</pubDate>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Blue Sky Deli & Grocery]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[chop cheese]]></category>
		<category><![CDATA[chopped cheese]]></category>
		<category><![CDATA[copycat chopped cheese]]></category>
		<category><![CDATA[Hajji’s]]></category>
		<category><![CDATA[Harlem sandwich]]></category>
		<category><![CDATA[Hometown Hero: The Legend of New York’s Chopped Cheese]]></category>
		<category><![CDATA[how to make a chopped cheese sandwich]]></category>
		<category><![CDATA[iconic burger]]></category>
		<category><![CDATA[NYC chopped cheese]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=35284</guid>

					<description><![CDATA[It’s called a “chopped cheese” (or chop cheese), and my older son has been obsessed with it for years. If you’ve never had one, a cheesesteak is a natural starting point, though New Yorkers will quickly tell you a chopped cheese is its own thing. It’s classic New York bodega food: fast, messy, inexpensive, incredibly [&#8230;]]]></description>
		
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		<title>Dairy-Free Peach Smoothie</title>
		<link>https://simmerandsauce.com/recipes/peach-smoothie/</link>
					<comments>https://simmerandsauce.com/recipes/peach-smoothie/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 19 Aug 2026 21:08:20 +0000</pubDate>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Smoothies]]></category>
		<category><![CDATA[caskew milk smoothie]]></category>
		<category><![CDATA[dairy free smoothie]]></category>
		<category><![CDATA[dairy-free peach smoothie]]></category>
		<category><![CDATA[fruit smoothie]]></category>
		<category><![CDATA[Health benifits of peaches]]></category>
		<category><![CDATA[peach smoothie]]></category>
		<category><![CDATA[smoothie]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=5201</guid>

					<description><![CDATA[I still remember when mail-order smoothie subscriptions first became a thing. Dinner kits I understood, especially if cooking isn&#8217;t your thing, but smoothies delivered by subscription? That one puzzled me. Part of what I love about smoothies is that they require almost no planning. Open the refrigerator or freezer, see what you have, throw a [&#8230;]]]></description>
		
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		<item>
		<title>Dalgona Whipped Coffee</title>
		<link>https://simmerandsauce.com/recipes/dalgona-whipped-coffee/</link>
					<comments>https://simmerandsauce.com/recipes/dalgona-whipped-coffee/#comments</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 12 Aug 2026 17:17:19 +0000</pubDate>
				<category><![CDATA[Other Drinks]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Dalgona]]></category>
		<category><![CDATA[Dalgona whipped coffee]]></category>
		<category><![CDATA[foamy coffee]]></category>
		<category><![CDATA[how to make whipped coffee]]></category>
		<category><![CDATA[instant whipped coffee]]></category>
		<category><![CDATA[whipped coffee]]></category>
		<guid isPermaLink="false">https://simmerandsauce.com/?p=34944</guid>

					<description><![CDATA[Some food trends flash across the internet and disappear before you&#8217;ve even had time to wonder what all the fuss was about. Then there are the rare ones that actually earn a permanent spot in the kitchen. Dalgona whipped coffee is firmly in the second category. The Backstory This frothy coffee sensation first exploded across [&#8230;]]]></description>
		
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		<item>
		<title>Ted Lasso Biscuits</title>
		<link>https://simmerandsauce.com/recipes/ted-lasso-biscuits/</link>
					<comments>https://simmerandsauce.com/recipes/ted-lasso-biscuits/#respond</comments>
		
		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 05 Aug 2026 18:24:36 +0000</pubDate>
				<category><![CDATA[Brownies + Bars]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Best tv show food]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[British biscuits]]></category>
		<category><![CDATA[Christina Tosi]]></category>
		<category><![CDATA[Christina Tosi recipe]]></category>
		<category><![CDATA[copycat recipe]]></category>
		<category><![CDATA[copycat Ted Lasso biscuits]]></category>
		<category><![CDATA[how to make Ted Lasso biscuits]]></category>
		<category><![CDATA[Jason Sudeikis]]></category>
		<category><![CDATA[Jason Sudeikis biscuit]]></category>
		<category><![CDATA[Milk Bar]]></category>
		<category><![CDATA[Milk Bars Ted Lasso biscuits]]></category>
		<category><![CDATA[tea and biscuits history]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=23257</guid>

					<description><![CDATA[The Emmy Award-winning British soccer show Ted Lasso has been an overwhelming hit, and after a long hiatus, it&#8217;s finally back this week with Season 4. The biscuits, made by Jason Sudeikis’s title character to win over the team’s owner, Rebecca Welton, played by Hannah Waddingham, quickly became breakout stars in their own right in [&#8230;]]]></description>
		
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		<title>Asparagus Dip With Dill</title>
		<link>https://simmerandsauce.com/recipes/asparagus-dip/</link>
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		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 29 Jul 2026 21:43:44 +0000</pubDate>
				<category><![CDATA[Appetizers + Hor d'oeuvres]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asparagus dip]]></category>
		<category><![CDATA[asparagus dip with dill]]></category>
		<category><![CDATA[dip recipe]]></category>
		<category><![CDATA[dips for picnics]]></category>
		<category><![CDATA[easy dip recipe]]></category>
		<category><![CDATA[how to blanch asparagus]]></category>
		<category><![CDATA[party food]]></category>
		<category><![CDATA[summer vegetable recipe]]></category>
		<category><![CDATA[vegetable dip]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=18373</guid>

					<description><![CDATA[You can never have too many dip recipes, especially during the summer when farmers&#8217; markets and grocery stores are overflowing with an abundance of beautiful, fresh vegetables at their peak. While asparagus is most often roasted, grilled, or tossed into pasta, it also makes an incredibly delicious dip. Creamy, fresh, and bright with dill, it&#8217;s [&#8230;]]]></description>
		
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		<title>Peach Apricot Galette</title>
		<link>https://simmerandsauce.com/recipes/peach-apricot-galette/</link>
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		<dc:creator><![CDATA[Andrea Potischman]]></dc:creator>
		<pubDate>Wed, 22 Jul 2026 20:28:17 +0000</pubDate>
				<category><![CDATA[Pies + Tarts]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooked fruit dessert]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy baking]]></category>
		<category><![CDATA[French dessert]]></category>
		<category><![CDATA[fruit galette]]></category>
		<category><![CDATA[galette]]></category>
		<category><![CDATA[open faced pie]]></category>
		<category><![CDATA[peach apricot galette]]></category>
		<category><![CDATA[rustic dessert]]></category>
		<category><![CDATA[stone fruit tart]]></category>
		<category><![CDATA[summer galette]]></category>
		<category><![CDATA[summer tart]]></category>
		<guid isPermaLink="false">https://www.simmerandsauce.com/?p=3104</guid>

					<description><![CDATA[If there is one dessert that perfectly captures the season, it&#8217;s a rustic peach and apricot galette. No fancy lattice, no crimped edges worthy of a pastry competition, and no special pan required. Just buttery pastry folded over juicy summer fruit and baked until golden. It&#8217;s delightfully unfussy, which may be exactly why the French [&#8230;]]]></description>
		
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