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	<title>Yankee Cook &#187; Cheese</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Green Market Quesadilla</title>
		<link>http://www.yankeecook.com/green-market-quesadilla/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=green-market-quesadilla</link>
		<comments>http://www.yankeecook.com/green-market-quesadilla/#comments</comments>
		<pubDate>Thu, 17 Jun 2010 16:16:41 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Appetizers and Dips]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Farmers Market]]></category>
		<category><![CDATA[Greens]]></category>
		<category><![CDATA[Onion Scapes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3853</guid>
		<description><![CDATA[Farmers Market season is back. Thank goodness. This time of year, there is an abundance of greens &#8211; young kale, chard, lettuces and cabbages &#8211; all so fresh and bright, they emit the aromas of spring&#8217;s sun and rain. You can taste the photosynthesis, they&#8217;re that fresh.
There are plenty of wonderful things to make with [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Stuffed Chicken Rolls</title>
		<link>http://www.yankeecook.com/stuffed-chicken-rolls/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=stuffed-chicken-rolls</link>
		<comments>http://www.yankeecook.com/stuffed-chicken-rolls/#comments</comments>
		<pubDate>Wed, 19 May 2010 16:10:29 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=615</guid>
		<description><![CDATA[Boneless skinless chicken breast is known for being a good source of lean protein, which is just great for boneless skinless chicken breast. However, what lies behind this truth is a seedy underbelly: a mean reputation for being bland and dry. [Shriek!] I like to un-enhealthify things with that kind of reputation. It&#8217;s like I&#8217;ve [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Filo Fish Pie</title>
		<link>http://www.yankeecook.com/filo-fish-pie/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=filo-fish-pie</link>
		<comments>http://www.yankeecook.com/filo-fish-pie/#comments</comments>
		<pubDate>Sat, 15 May 2010 03:27:34 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Fish]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1943</guid>
		<description><![CDATA[I eat a lot of fish. In fact, we belong to a Cape Ann Fresh Catch, a community supported fishery. It&#8217;s great and there&#8217;s often a quite a bit left over. I developed this recipe during our winter share, when we had a good amount of excess each week and I wanted to create a [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/filo-fish-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Stuffed Manicotti with Fresh Tomatoes</title>
		<link>http://www.yankeecook.com/stuffed-manicotti-with-fresh-tomatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=stuffed-manicotti-with-fresh-tomatoes</link>
		<comments>http://www.yankeecook.com/stuffed-manicotti-with-fresh-tomatoes/#comments</comments>
		<pubDate>Thu, 22 Apr 2010 00:36:18 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Cheese]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3247</guid>
		<description><![CDATA[I decided this morning that today was as good a day as any to reorganize our cabinets. I like to collect glass jars to use for storage, rather using than plastic containers that seep BPAs and chemical flavors into foods. It&#8217;s also a good way to reuse perfectly good glass jars and keep them from [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
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		<title>Gruyere Strata</title>
		<link>http://www.yankeecook.com/gruyere-strata/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=gruyere-strata</link>
		<comments>http://www.yankeecook.com/gruyere-strata/#comments</comments>
		<pubDate>Sun, 18 Apr 2010 22:34:58 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Gruyere]]></category>
		<category><![CDATA[Strata]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3160</guid>
		<description><![CDATA[Strata is a savory bread pudding, made with eggs, milk and cheese. It also makes good use of yesterday&#8217;s baguette or any other thick-crusted bread that&#8217;s past its prime.
The important thing is to use a good strong bread and not wimpy sandwich bread, which will turn to goo when combined with liquid. Bread with a [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Mushroom Spinach Quiche</title>
		<link>http://www.yankeecook.com/mushroom-spinach-quiche/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=mushroom-spinach-quiche</link>
		<comments>http://www.yankeecook.com/mushroom-spinach-quiche/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 15:20:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Breakfast and Brunch]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Egg]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2968</guid>
		<description><![CDATA[Quiche is the every-meal. The any-time-of-day item that tends to show up in odd places. Brunch buffets, bridal showers, cafeterias, airport lunch counters. And in many cases, it&#8217;s not particularly great. I think the problem is that too often, especially in institutional settings, quiche is served pre-plated and cold, which is just smack in the [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/mushroom-spinach-quiche/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Vegetarian Lasagna</title>
		<link>http://www.yankeecook.com/vegetarian-lasagna/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=vegetarian-lasagna</link>
		<comments>http://www.yankeecook.com/vegetarian-lasagna/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 19:53:40 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2553</guid>
		<description><![CDATA[Making lasagna is like planning a wedding. There are thousands of varying traditions and just as many ways to go about it. Some say location and food are most important, others say music and color scheme. In the end, you just need to decide what&#8217;s most important to you.
Some prefer their lasagna with lots of [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/vegetarian-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>French Onion Soup</title>
		<link>http://www.yankeecook.com/french-onion-soup-3/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=french-onion-soup-3</link>
		<comments>http://www.yankeecook.com/french-onion-soup-3/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 21:59:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2412</guid>
		<description><![CDATA[French onion soup can be either really great or really not so great and it all depends on the quality of ingredients. Imagine how hollow it could be if the stock was made from a bullion cube, the bread was a slice of HFCS laden supermarket &#8220;French bread&#8221; and the whole thing was topped with [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/french-onion-soup-3/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cheese Stuffed Tomatoes</title>
		<link>http://www.yankeecook.com/cheese-stuffed-tomatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=cheese-stuffed-tomatoes</link>
		<comments>http://www.yankeecook.com/cheese-stuffed-tomatoes/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 23:12:55 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1729</guid>
		<description><![CDATA[I was visiting with a friend in New York a few years ago when the subject of dinner came up. We discussed going to a nearby fondue restaurant and, as much as I love cheese, I pointed out that maybe we should opt for something a little healthier with vegetables and protein, etc. My friend, [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/cheese-stuffed-tomatoes/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Broccoli Feta pie</title>
		<link>http://www.yankeecook.com/broccoli-feta-pie/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=broccoli-feta-pie</link>
		<comments>http://www.yankeecook.com/broccoli-feta-pie/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 15:56:57 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=1585</guid>
		<description><![CDATA[There&#8217;s something wonderful about the way broccoli and feta go together. Feta&#8217;s brininess brings out a sweetness in the broccoli that otherwise might go undetected, and the textures work well together too.
This dish is really easy to make, but seems decadent and complicated because of the filo. It&#8217;s also a good dish to make if [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/broccoli-feta-pie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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