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	<title>Hunter Angler Gardener Cook</title>
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	<link>http://honest-food.net</link>
	<description>Finding the Forgotten Feast</description>
	<lastBuildDate>Mon, 17 Jun 2013 10:28:09 +0000</lastBuildDate>
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		<title>German Fish Balls with Green Sauce</title>
		<link>http://honest-food.net/2013/06/17/fish-balls-recipe-grune-soss/</link>
		<comments>http://honest-food.net/2013/06/17/fish-balls-recipe-grune-soss/#comments</comments>
		<pubDate>Mon, 17 Jun 2013 10:28:09 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Northern European]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[German and Scandinavian Recipes]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[meatball recipes]]></category>
		<category><![CDATA[trout]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15145</guid>
		<description><![CDATA[Fish meatballs! What's not to love? This is a German version, doable with pretty much any fish that swims, and it's served with a bright, herby green sauce that is traditional in Hesse. Remember the Hessians from the War of Independence? That's them. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/06/17/fish-balls-recipe-grune-soss/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Chinese Plum Sauce with Wild Plums</title>
		<link>http://honest-food.net/2013/06/14/plum-sauce-recipe-chinese/</link>
		<comments>http://honest-food.net/2013/06/14/plum-sauce-recipe-chinese/#comments</comments>
		<pubDate>Fri, 14 Jun 2013 15:34:27 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Berries and Fruits]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[canning]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[plums]]></category>
		<category><![CDATA[preserved foods]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15148</guid>
		<description><![CDATA[A Chinese style plum sauce made with wild plums. This stuff kicks the crap out of store-bought, and is even better on Peking Duck than the more common hoisin sauce. But hell, this stuff is so good it'd be awesome on an old tire. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/06/14/plum-sauce-recipe-chinese/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Barbecued Quail with Arizona Sauce</title>
		<link>http://honest-food.net/2013/06/10/bbq-quail-southwest-style-recipe/</link>
		<comments>http://honest-food.net/2013/06/10/bbq-quail-southwest-style-recipe/#comments</comments>
		<pubDate>Mon, 10 Jun 2013 10:02:40 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Pheasant, Grouse, Quail]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[chiles]]></category>
		<category><![CDATA[Mexican recipes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=11705</guid>
		<description><![CDATA[Quail barbecued slow and low with Arizona sauce. What is Arizona sauce, you say? All that is good about the wild foods of the Southwest: mesquite honey, tequila, and wild chiltepin chiles. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/06/10/bbq-quail-southwest-style-recipe/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Chinese Red Cooked Bear</title>
		<link>http://honest-food.net/2013/06/06/red-cooked-pork-bear-recipe/</link>
		<comments>http://honest-food.net/2013/06/06/red-cooked-pork-bear-recipe/#comments</comments>
		<pubDate>Thu, 06 Jun 2013 10:00:28 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Wild Game]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[bear]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[stews]]></category>
		<category><![CDATA[wild boar]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15129</guid>
		<description><![CDATA[Few dishes speak to the heart of Hunan province in China as does red-cooked pork. It is a masterfully slow-cooked stew of pork belly, and in this case either wild boar or black bear belly, gently transformed into melting magic. It's one of the best Chinese dishes on this site. I guarantee it. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/06/06/red-cooked-pork-bear-recipe/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Reflections on French Food and Wine</title>
		<link>http://honest-food.net/2013/06/04/reflections-on-french-food/</link>
		<comments>http://honest-food.net/2013/06/04/reflections-on-french-food/#comments</comments>
		<pubDate>Tue, 04 Jun 2013 16:35:37 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Out & About]]></category>
		<category><![CDATA[essays]]></category>
		<category><![CDATA[French Recipes]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15114</guid>
		<description><![CDATA[My first trip to France was a mixed bag, culinarily speaking. In nine days of binge eating and drinking, nothing I ate could best the best I've eaten in America. But make no mistake: The French know how to eat, and eat well. They can teach us a few things even yet.]]></description>
		<wfw:commentRss>http://honest-food.net/2013/06/04/reflections-on-french-food/feed/</wfw:commentRss>
		<slash:comments>24</slash:comments>
		</item>
		<item>
		<title>Ricotta Gnudi with Ramps and Porcini</title>
		<link>http://honest-food.net/2013/05/30/ricotta-gnudi-ramps-porcini/</link>
		<comments>http://honest-food.net/2013/05/30/ricotta-gnudi-ramps-porcini/#comments</comments>
		<pubDate>Thu, 30 May 2013 11:13:23 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pasta, Risotto, Gnocchi]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pasta recipes]]></category>
		<category><![CDATA[porcini]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15029</guid>
		<description><![CDATA[I had Chef April Bloomfield's ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.]]></description>
		<wfw:commentRss>http://honest-food.net/2013/05/30/ricotta-gnudi-ramps-porcini/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Trout with Orange-Saffron Sauce</title>
		<link>http://honest-food.net/2013/05/27/trout-recipe-orange-saffron-sauce/</link>
		<comments>http://honest-food.net/2013/05/27/trout-recipe-orange-saffron-sauce/#comments</comments>
		<pubDate>Mon, 27 May 2013 10:55:19 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salmon and Trout]]></category>
		<category><![CDATA[easy recipes]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[sauces]]></category>
		<category><![CDATA[trout]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15031</guid>
		<description><![CDATA[Every spring I create a dish that celebrates spring's colors, which for me are green and gold. Here is this year's edition, a trout dish that is as simple as it is pretty. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/05/27/trout-recipe-orange-saffron-sauce/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Ramp Pasta with Morels</title>
		<link>http://honest-food.net/2013/05/23/ramp-pasta-morels-recipe/</link>
		<comments>http://honest-food.net/2013/05/23/ramp-pasta-morels-recipe/#comments</comments>
		<pubDate>Thu, 23 May 2013 10:18:13 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Pasta, Risotto, Gnocchi]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[italian recipes]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[pasta recipes]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[wild food]]></category>
		<category><![CDATA[wild greens]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15027</guid>
		<description><![CDATA[This might be the prettiest - and best-tasting - dish I've made this spring. You can really taste the ramps in the pasta, and the morels, cooked simply with ramps, butter and a little stock, compliment the pasta like sunshine on a pretty girl's eyes. ]]></description>
		<wfw:commentRss>http://honest-food.net/2013/05/23/ramp-pasta-morels-recipe/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Pickled Mustard Greens</title>
		<link>http://honest-food.net/2013/05/20/pickled-mustard-greens-recipe/</link>
		<comments>http://honest-food.net/2013/05/20/pickled-mustard-greens-recipe/#comments</comments>
		<pubDate>Mon, 20 May 2013 10:01:13 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[pickles]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[asian recipes]]></category>
		<category><![CDATA[Chinese recipes]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[preserved foods]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15009</guid>
		<description><![CDATA[Ever since I began studying Chinese food a few years ago, I noticed how much fermented and pickled foods factor into their cooking. Most of us know about Korean kimchi and many have had Japanese pickles before, but Chinese pickles are still relatively rare here in America. One of my favorites &#8212; and one that [...]]]></description>
		<wfw:commentRss>http://honest-food.net/2013/05/20/pickled-mustard-greens-recipe/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Trout with Morels and Wild Onions</title>
		<link>http://honest-food.net/2013/05/17/trout-morels-ramps-recipe/</link>
		<comments>http://honest-food.net/2013/05/17/trout-morels-ramps-recipe/#comments</comments>
		<pubDate>Fri, 17 May 2013 10:46:45 +0000</pubDate>
		<dc:creator>Hank Shaw</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Foraging]]></category>
		<category><![CDATA[Mushrooms]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Salmon and Trout]]></category>
		<category><![CDATA[fiddleheads]]></category>
		<category><![CDATA[fish recipes]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[trout]]></category>
		<category><![CDATA[wild food]]></category>

		<guid isPermaLink="false">http://honest-food.net/?p=15005</guid>
		<description><![CDATA[Trout with morels, ramps and fiddleheads is a classic combination - all are in season at the same time, and in the same place. Even in the High Sierra, we have our own rendition, with bracken fiddleheads and Sierra wild onions. I call this dish Sierra Spring.]]></description>
		<wfw:commentRss>http://honest-food.net/2013/05/17/trout-morels-ramps-recipe/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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