<![CDATA[washingtonpost.com - Food]]>en-us120washingtonpost.com14020http://www.washingtonpost.com?nav=rsshttp://media3.washingtonpost.com/wp-srv/hp/image/wp_web.gif <![CDATA[ Slow Food At Full Speed: They Ate It Up ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200604.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200604.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTJane Black <![CDATA[ At the Dinner Table, A Comedy of Manners ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200563.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200563.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPhyllis Richman <![CDATA[ A Perfect Melon Awaits ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200585.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200585.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTStephanie Witt Sedgwick <![CDATA[ CSA Chronicles: Week 8 ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200579.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200579.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDT ]]>Stephanie Witt Sedgwick <![CDATA[ A Wicked Way With Words ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200567.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200567.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Readers' Top 5 Recipe Picks ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200645.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200645.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Chat Plus: One Pot ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200566.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200566.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ To Do ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200564.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200564.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDT ]]>Post <![CDATA[ There's a Deal Every Day at Spider Kelly's ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200650.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200650.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTTom Sietsema <![CDATA[ Grounded Coffee Shop in Alexandria ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200649.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200649.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Dish ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200646.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200646.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Simple Recipes to Savor With Friends, All Year Round ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200614.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200614.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDT ]]>Bonnie S. Benwick <![CDATA[ About Charring Peppers ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200602.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200602.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Claiming a Seat at the Slow Food Bar ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200573.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200573.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTJason Wilson <![CDATA[ Chardonnay, Back From the Brink ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200555.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200555.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTKaren Page and Andrew Dornenburg <![CDATA[ Pairing Foods with Chardonnay ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200565.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200565.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDT ]]>Post <![CDATA[ Top Tastes at the Pavilions ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200596.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200596.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost <![CDATA[ Storing Salmon ]]>http://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200653.html?nav=rss_print/foodhttp://www.washingtonpost.com/wp-dyn/content/article/2008/09/02/AR2008090200653.html?nav=rss_print/food Wed, 03 Sep 2008 00:00:00 EDTPost