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	<title>Yankee Cook &#187; Potatoes</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>Creamy Potato Salad</title>
		<link>http://www.yankeecook.com/potato-salad/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=potato-salad</link>
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		<pubDate>Mon, 24 May 2010 00:54:49 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Potatoes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=3666</guid>
		<description><![CDATA[Potato salad is the obvious side for a barbecue. Sure you can buy a tub at the market, but it&#8217;s really not difficult to make at home. This recipe comes out thick and creamy. Red and green onions add color and flavor, and dill mellows out the mix.
It&#8217;s also a pretty fast recipe. The potatoes [...]]]></description>
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		<title>Twice-Cooked Mashed Potatoes</title>
		<link>http://www.yankeecook.com/twice-cooked-mashed-potatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=twice-cooked-mashed-potatoes</link>
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		<pubDate>Sun, 07 Mar 2010 15:29:47 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[mashed potatoes]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Potatoes]]></category>
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		<guid isPermaLink="false">http://www.yankeecook.com/?p=2683</guid>
		<description><![CDATA[There are hundreds of ways to make mashed potatoes. Skin on, skin off, simply boiled and mashed, butter added, cream added, garlic added, etc. There are as many variations as their are cooks and deciding which route really depends on your personal preference and what you&#8217;re serving it with.
I came by the technique of double-cooking [...]]]></description>
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		<title>Winter Vegetable and Chorizo Medley</title>
		<link>http://www.yankeecook.com/winter-vegetable-chorizo-medley/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=winter-vegetable-chorizo-medley</link>
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		<pubDate>Tue, 15 Dec 2009 03:02:59 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Side Dishes and Vegetables]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Beets]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Chorizo]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Sausage]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=972</guid>
		<description><![CDATA[A good nutritional rule of thumb is to try to have at least one serving of fruit or vegetable from each color of the rainbow every day. Red, orange, yellow, green, blue, violet. White? I guess potatoes get the shaft in this scenario. Either way, this dish covers two of the six &#8211; or three [...]]]></description>
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		<title>Spice-Rubbed Boneless Country Ribs with Dill Buttered Fingerling Potatoes</title>
		<link>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes</link>
		<comments>http://www.yankeecook.com/spice-rubbed-boneless-country-ribs-dill-buttered-fingerling-potatoes/#comments</comments>
		<pubDate>Fri, 20 Nov 2009 01:55:19 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Fresh Herbs]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Slow-Cooking]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=613</guid>
		<description><![CDATA[This is a good dinner to make if you don&#8217;t have a lot of time or energy for prep-work. A few minutes in the kitchen and then you&#8217;re free as a little bird while the meat slow-cooks in the oven. Slow-cooking is great for tough cuts of meat because it gives the connective tissue a [...]]]></description>
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