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	<title>Zen Can Cook</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Rhubarb Meringue Bars</title>
		<link>http://www.zencancook.com/2013/04/rhubarb-meringue-bar/</link>
		<comments>http://www.zencancook.com/2013/04/rhubarb-meringue-bar/#comments</comments>
		<pubDate>Wed, 01 May 2013 01:56:01 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pastry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9989</guid>
		<description><![CDATA[Spring is synonym with a lot of great produce like peas, asparagus and morels but let&#8217;s not forget the tender stalks of rhubarb that are at their best right now. Here&#8217;s a variation on Bouchon bakery rhubarb bars, they are essentially sugar &#38; grenadine-cured rhubarb stalks baked in a brown butter filling on top of [...]]]></description>
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		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Liège Waffles</title>
		<link>http://www.zencancook.com/2013/02/liege-waffles/</link>
		<comments>http://www.zencancook.com/2013/02/liege-waffles/#comments</comments>
		<pubDate>Mon, 25 Feb 2013 01:34:27 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=10249</guid>
		<description><![CDATA[The Liège waffle (or gaufre as we call them in Europe) is made with a yeast dough instead of batter and is dotted with bits of caramelized sugar, and is not, under any circumstance to be confused with Belgian waffles. Never, ever. That would make a whole lot of people angry. Everyone agrees they are [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2013/02/liege-waffles/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Stone Crab Salad w/ Celery Rémoulade, Green Apple Gelée &amp; Finger Lime</title>
		<link>http://www.zencancook.com/2013/01/stone-crab-salad-w-celery-remoulade-green-apple-gelee-finger-lime/</link>
		<comments>http://www.zencancook.com/2013/01/stone-crab-salad-w-celery-remoulade-green-apple-gelee-finger-lime/#comments</comments>
		<pubDate>Sun, 20 Jan 2013 18:49:53 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=10210</guid>
		<description><![CDATA[Hello friends and happy new year! To jump start the year here&#8217;s a recipe using the best-of-the-season. Yup. Every element in this fresh, clean-tasting, cool weather salad are at their best right now. From the bottom-up you&#8217;ve got fresh stone crab tossed with olive oil and lemon juice, celery rémoulade enlivened with capers, cornichons and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2013/01/stone-crab-salad-w-celery-remoulade-green-apple-gelee-finger-lime/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Hamachi-Jalapeño Pizza</title>
		<link>http://www.zencancook.com/2012/12/hamachi-jalapeno-pizza/</link>
		<comments>http://www.zencancook.com/2012/12/hamachi-jalapeno-pizza/#comments</comments>
		<pubDate>Sat, 22 Dec 2012 18:47:01 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Sushi]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=10174</guid>
		<description><![CDATA[This is a variation on the Tuna Pizza I made a while ago and it was inspired by my old favorite dish at Nobu, the Hamachi-Jalapeño sashimi. Your Italian grandma&#8217; will strongly disagree with the &#8220;pizza&#8221; part and you might even get slapped for it but it&#8217;s worth the risk. It&#8217;s a disk of flour [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/12/hamachi-jalapeno-pizza/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Carrément Chocolat</title>
		<link>http://www.zencancook.com/2012/12/carrement-chocolat/</link>
		<comments>http://www.zencancook.com/2012/12/carrement-chocolat/#comments</comments>
		<pubDate>Sun, 02 Dec 2012 16:17:16 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Pastry]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=10052</guid>
		<description><![CDATA[If you believe the Mayan calendar, the end of the world is near. In about three weeks&#8230; err. Okay.. What I&#8217;m getting at is that end of the world or not you&#8217;ll need all the excuses you can find to make this chocolate cake. Most importantly you need to embrace that &#8220;who cares about the [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/12/carrement-chocolat/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Lemon-Olive Oil Cake with Toasted Meringue</title>
		<link>http://www.zencancook.com/2012/11/lemon-olive-oil-cake-with-toasted-meringue/</link>
		<comments>http://www.zencancook.com/2012/11/lemon-olive-oil-cake-with-toasted-meringue/#comments</comments>
		<pubDate>Sat, 17 Nov 2012 22:56:09 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9967</guid>
		<description><![CDATA[This simple Ligurian lemon cake with a light olive taste and a soft texture is a favorite of mine. I love it even more topped with a toasted Swiss meringue which I changed from the original Pierre Hermé recipe because it&#8217;s more stable than a regular meringue (in case you want to leave the cake out [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/11/lemon-olive-oil-cake-with-toasted-meringue/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Wild Mushroom, Smoked Bacon &amp; Comté Quiche</title>
		<link>http://www.zencancook.com/2012/11/wild-mushroom-smoked-bacon-comte-quiche/</link>
		<comments>http://www.zencancook.com/2012/11/wild-mushroom-smoked-bacon-comte-quiche/#comments</comments>
		<pubDate>Sun, 11 Nov 2012 01:46:38 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9852</guid>
		<description><![CDATA[The old-fashioned quiche has been a bit forgotten. Not that it really ever went out of style in France and home cooks still do make them there but it&#8217;s regarded as rather ordinary. The ones to get though, are the high-crusted quiche with slightly crinkly top you buy by the slice in good bakeries. They&#8217;re [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/11/wild-mushroom-smoked-bacon-comte-quiche/feed/</wfw:commentRss>
		<slash:comments>19</slash:comments>
		</item>
		<item>
		<title>Scallops &amp; Carrots</title>
		<link>http://www.zencancook.com/2012/11/scallops-carrots-three-ways/</link>
		<comments>http://www.zencancook.com/2012/11/scallops-carrots-three-ways/#comments</comments>
		<pubDate>Sat, 03 Nov 2012 22:46:44 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=8337</guid>
		<description><![CDATA[Pfeww. What a week this has been. I will spare you the details but while hurricane Sandy was raging outside I took the time to organize food photos I&#8217;ve taken over the past year or so. At least that&#8217;s what I did until we lost power but that&#8217;s another story. I came across this dish [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/11/scallops-carrots-three-ways/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>Takoyaki</title>
		<link>http://www.zencancook.com/2012/10/takoyaki/</link>
		<comments>http://www.zencancook.com/2012/10/takoyaki/#comments</comments>
		<pubDate>Sat, 27 Oct 2012 16:19:01 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Japanese]]></category>
		<category><![CDATA[Seafood]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9726</guid>
		<description><![CDATA[Takoyaki is a ball-shaped Japanese dumpling that&#8217;s so good even a planet was named after it. I wanted to recreate this popular street snack ever since I visited Osaka and Kyoto a couple of years ago. It&#8217;s been a while but I just can&#8217;t forget tasty foods. I can forget my own phone number but not [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/10/takoyaki/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>Butternut Squash Agnolotti w/ Brown Butter, Sage &amp; Pecorino</title>
		<link>http://www.zencancook.com/2012/10/butternut-squash-agnolotti-w-brown-butter-sage-pecorino/</link>
		<comments>http://www.zencancook.com/2012/10/butternut-squash-agnolotti-w-brown-butter-sage-pecorino/#comments</comments>
		<pubDate>Sun, 21 Oct 2012 21:48:27 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=9659</guid>
		<description><![CDATA[With temperatures cooling and days getting shorter, the fall season is upon us. People are enjoying the crisp days of autumn but also spending more time in the warmth of the kitchen. With all this coziness in the air one might be inclined to procrastinate but I remembered what Master Yoda once said: &#8220;brush up [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2012/10/butternut-squash-agnolotti-w-brown-butter-sage-pecorino/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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