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	<title>Hunter Angler Gardener Cook &#187; Cooking Basics</title>
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	<link>http://honest-food.net</link>
	<description>Finding the Forgotten Feast</description>
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		<title>Eating Everything But the Quack</title>
		<link>http://honest-food.net/2012/01/15/wild-ducks-eating-everything-but-the-quack/</link>
		<comments>http://honest-food.net/2012/01/15/wild-ducks-eating-everything-but-the-quack/#comments</comments>
		<pubDate>Sun, 15 Jan 2012 15:55:26 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[nose to tail]]></category>
		<category><![CDATA[processing game]]></category>

		<guid isPermaLink="false">http://www.honest-food.net/?p=510</guid>
		<description><![CDATA[Duck season is winding down, and we're in our groove: Hunting, plucking, dressing and cooking the waterfowl we bring home. Over the years I've found uses for every part of the bird.]]></description>
		<wfw:commentRss>http://honest-food.net/2012/01/15/wild-ducks-eating-everything-but-the-quack/feed/</wfw:commentRss>
		<slash:comments>32</slash:comments>
		</item>
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		<title>How to Make Smoked Duck</title>
		<link>http://honest-food.net/2011/12/27/how-to-make-smoked-duck/</link>
		<comments>http://honest-food.net/2011/12/27/how-to-make-smoked-duck/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 03:50:27 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Ducks and Geese]]></category>
		<category><![CDATA[Northern European]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[ducks]]></category>
		<category><![CDATA[geese]]></category>
		<category><![CDATA[smoked foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=10502</guid>
		<description><![CDATA[If you have never smoked a duck before you really ought to. Duck and goose lend themselves to the caresses of smoke: They're rich, fatty and are wonderful as leftovers in sandwiches.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/12/27/how-to-make-smoked-duck/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
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		<title>Grilled Venison Loin</title>
		<link>http://honest-food.net/2011/08/31/grilled-venison-loin/</link>
		<comments>http://honest-food.net/2011/08/31/grilled-venison-loin/#comments</comments>
		<pubDate>Wed, 31 Aug 2011 22:37:51 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[venison]]></category>
		<category><![CDATA[venison recipes]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9650</guid>
		<description><![CDATA[Grilling a whole piece of venison backstrap, basting all the while with your favorite BBQ sauce, may not be high-end cooking, but it sure is good...]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/31/grilled-venison-loin/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
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		<title>Pheasant Piccata</title>
		<link>http://honest-food.net/2011/08/24/pheasant-piccata/</link>
		<comments>http://honest-food.net/2011/08/24/pheasant-piccata/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 22:39:42 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pheasant, Grouse, Quail]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[pheasant]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9590</guid>
		<description><![CDATA[Chicken or veal piccata, simple cutlets of meat served with a zingy lemon-butter-caper sauce, is a dish that speaks to my childhood -- memories that all came flooding back when I made it again recently.]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Simple Grilled Fish with Basil</title>
		<link>http://honest-food.net/2011/08/07/simple-grilled-fish-with-basil/</link>
		<comments>http://honest-food.net/2011/08/07/simple-grilled-fish-with-basil/#comments</comments>
		<pubDate>Sun, 07 Aug 2011 19:26:32 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[grilling]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9384</guid>
		<description><![CDATA[One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here's how.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/07/simple-grilled-fish-with-basil/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>How to Make Elderberry Syrup</title>
		<link>http://honest-food.net/2011/08/04/how-to-make-elderberry-syrup/</link>
		<comments>http://honest-food.net/2011/08/04/how-to-make-elderberry-syrup/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 21:15:58 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Berries and Fruits]]></category>
		<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[berries and fruits]]></category>
		<category><![CDATA[elderberries]]></category>
		<category><![CDATA[fruit recipes]]></category>
		<category><![CDATA[syrups]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9395</guid>
		<description><![CDATA[It's elderberry season, and making elderberry syrup is the first thing I do once the berries turn ripe every year. After all these years running this blog, I thought I'd finally write down the recipe.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/04/how-to-make-elderberry-syrup/feed/</wfw:commentRss>
		<slash:comments>28</slash:comments>
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		<title>How to Make Verjus</title>
		<link>http://honest-food.net/2011/08/02/how-to-make-verjus/</link>
		<comments>http://honest-food.net/2011/08/02/how-to-make-verjus/#comments</comments>
		<pubDate>Tue, 02 Aug 2011 21:05:11 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Berries and Fruits]]></category>
		<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[Wine]]></category>
		<category><![CDATA[berries and fruits]]></category>
		<category><![CDATA[French Recipes]]></category>
		<category><![CDATA[fruit recipes]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=9280</guid>
		<description><![CDATA[Verjus, or verjuice, is the juice of unripe grapes. It is a classic French alternative to vinegar, and it is pretty easy to make. Here's how. ]]></description>
		<wfw:commentRss>http://honest-food.net/2011/08/02/how-to-make-verjus/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>What to Do with All that Zucchini</title>
		<link>http://honest-food.net/2011/07/12/what-to-do-with-all-that-zucchini/</link>
		<comments>http://honest-food.net/2011/07/12/what-to-do-with-all-that-zucchini/#comments</comments>
		<pubDate>Tue, 12 Jul 2011 10:58:58 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[cooking tips]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[preserved foods]]></category>
		<category><![CDATA[veggies]]></category>

		<guid isPermaLink="false">http://www.honest-food.net/?p=2237</guid>
		<description><![CDATA[This is my favorite way to use a surfeit of zucchini: It's an old Sicilian method where you dry the zukes and then saute them with oil, chile and mint.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/07/12/what-to-do-with-all-that-zucchini/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Venison Chili</title>
		<link>http://honest-food.net/2011/05/10/venison-chili/</link>
		<comments>http://honest-food.net/2011/05/10/venison-chili/#comments</comments>
		<pubDate>Tue, 10 May 2011 14:45:26 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Cooking Basics]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Venison]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[classic recipes]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[stews]]></category>
		<category><![CDATA[venison]]></category>
		<category><![CDATA[venison recipes]]></category>

		<guid isPermaLink="false">http://www.honest-food.net/2008/01/31/venison-chili/</guid>
		<description><![CDATA[Venison chili. What's not to love? Everyone has his own version, and I'm no exception. I'll wager you've never seen a chile recipe quite like this one: It's taken me many years to perfect it.]]></description>
		<wfw:commentRss>http://honest-food.net/2011/05/10/venison-chili/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
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