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      <title><![CDATA[Transcript: Food]]></title>
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      <ttl>15</ttl>
      <item>
         <title><![CDATA[Kitchen Comfort: Finicky for finger foods]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23272102/finicky-finger-foods?source=rss]]></link>
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         <description><![CDATA[Saturday May 18, 2013    Somewhere between eating baby food and transitioning to table food, our son clamped his teeth shut and refused to eat anything except chicken nuggets.



The baby who had willingly eaten pureed green beans, carrots, squash, peas and beets no longer would touch a vegetable or fruit.]]></description>
         <dc:creator>By Margaret R. Button, North Adams Transcript</dc:creator>
         <pubDate><![CDATA[Sat, 18 May 2013 14:34:38 EDT]]></pubDate>
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      <item>
         <title><![CDATA[A shrimp dish steamed on the grill]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23272095/shrimp-dish-steamed-grill?source=rss]]></link>
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         <description><![CDATA[Saturday May 18, 2013    The folks at Cooking Light magazine have come up with a simple way to enjoy a delicious steamed dinner without the fuss (or heat) of indoor cooking.



The trick is using heavy duty foil to create a packet in which to cook the food on the grill.



Grilled Fiesta Shrimp



Start to finish: 20 minutes



Servings: 6



2 pounds raw peeled large]]></description>
         <dc:creator>By The Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 18 May 2013 14:32:04 EDT]]></pubDate>
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         <title><![CDATA[A lighter, foolproof take: Barbecued chicken]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23272078/lighter-foolproof-take-barbecued-chicken?source=rss]]></link>
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         <description><![CDATA[Saturday May 18, 2013   



Barbecue chicken is one of my favorite summertime dishes. I like every part of it -- the tomato-based sauce (the spicier the better), the crispy skin, even the bones.



And taste aside, it's also relatively healthy, at least as compared to such sundry first cousins as grilled and/or smoked ribs, brisket or pulled pork.]]></description>
         <dc:creator>By Sara Moulton, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 18 May 2013 14:22:07 EDT]]></pubDate>
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      <item>
         <title><![CDATA[Less is more when making a great burger]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23221694/grilling-season-is-here-less-is-more-when?source=rss]]></link>
         <guid><![CDATA[http://www.thetranscript.com/food/ci_23221694/grilling-season-is-here-less-is-more-when?source=rss]]></guid>
         <description><![CDATA[When the weather turns warm, I find myself craving the smell and taste of a great homemade burger off the grill.
So what makes a great burger? There are a few simple rules. But if you remember just one of them, it should be that less really is more.]]></description>
         <dc:creator>By Elizabeth Karmel, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 11 May 2013 16:55:59 EDT]]></pubDate>
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      <item>
         <title><![CDATA[Kitchen Comfort: Spirits abound]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23221690/spirits-abound?source=rss]]></link>
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         <description><![CDATA[Last weekend, my life revolved around spirits -- and I don't mean of the supernatural kind.
One of the good things about having a best friend with the same birthday is you always have someone to commiserate with about being another year older -- and you always have someone to celebrate with.]]></description>
         <dc:creator>By Margaret Button, North Adams Transcript</dc:creator>
         <pubDate><![CDATA[Sat, 11 May 2013 16:18:58 EDT]]></pubDate>
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      <item>
         <title><![CDATA[A tapas-style take on a Mother's Day brunch]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23170119/mother-rsquo-s-day-brunch?source=rss]]></link>
         <guid><![CDATA[http://www.thetranscript.com/food/ci_23170119/mother-rsquo-s-day-brunch?source=rss]]></guid>
         <description><![CDATA[Saturday May 4, 2013  



A tapas-style meal made up of a variety of small, appetizer-like bites is something we tend to associate with evenings and cocktails. But we thought the same idea of small plates would lend itself perfectly to a Mother's Day brunch. So we came up with a variety of tapas ideas suitable for Mom's big day.]]></description>
         <dc:creator>By Alison Ladman, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 4 May 2013 13:27:06 EDT]]></pubDate>
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         <title><![CDATA[Easy blend of eggs, veggies for Mom]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23170120/easy-blend-eggs-veggies-mom?source=rss]]></link>
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         <description><![CDATA[Saturday May 4, 2013    



Mom always said to eat your vegetables, so this Mother's Day serve her breakfast in bed inspired by a walk through the garden.



We began with the idea of egg-in-a-hat -- sometimes called egg-in-a-basket or a Popeye -- in which an egg is cracked into a hole cut in the center of a slice of bread.]]></description>
         <dc:creator>By Alison Ladman, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 4 May 2013 13:24:03 EDT]]></pubDate>
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      <item>
         <title><![CDATA[Kitchen Comfort: Fighting a losing battle]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23170134/fighting-losing-battle?source=rss]]></link>
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         <description><![CDATA[Saturday May 4, 2013    



For those of you who were wondering, that loud, shrill noise Thursday at 6:19 a.m. wasn't the city's emergency warning siren -- it was me screaming after I ventured onto the bathroom scale, something I normally avoid.



So why the sudden courage Thursday morning?]]></description>
         <dc:creator>By Margaret Button, North Adams Transcript</dc:creator>
         <pubDate><![CDATA[Sat, 4 May 2013 09:07:11 EDT]]></pubDate>
      </item>
      <item>
         <title><![CDATA[A fresh, mainstream look      Vegetarian cooking]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23119623/fresh-mainstream-look-vegetarian-cooking?source=rss]]></link>
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         <description><![CDATA[Saturday April 27, 2013    Associated Press



Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.



There still are plenty of all three in the meatless movement, but a growing number of Americans are finding they can have cauliflower and kale at the center of the plate without a side of ideology.]]></description>
         <dc:creator>By Michele Kayal</dc:creator>
         <pubDate><![CDATA[Sat, 27 Apr 2013 00:24:05 EDT]]></pubDate>
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         <title><![CDATA[Not-so-secret love affair]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23119621/not-so-secret-love-affair?source=rss]]></link>
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         <description><![CDATA[Saturday April 27, 2013    North Adams Transcript



True confession: I cheated on every boyfriend I ever had, including my husband. The beauty of it is they never had a clue -- and sometimes even aided me in my secret affair.



In high school, I fell madly in love with the handsomest man I&rsquo;ve ever seen.]]></description>
         <dc:creator>By Margaret R. Button</dc:creator>
         <pubDate><![CDATA[Sat, 27 Apr 2013 00:24:03 EDT]]></pubDate>
      </item>
      <item>
         <title><![CDATA[Kitchen Comfort: My kingdom for a gadget!]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23067688/my-kingdom-gadget?source=rss]]></link>
         <guid><![CDATA[http://www.thetranscript.com/food/ci_23067688/my-kingdom-gadget?source=rss]]></guid>
         <description><![CDATA[Saturday April 20, 2013    



I confess -- I'm addicted to kitchen gadgets. I have a large stoneware crock on the counter next to the stove filled with all types of spoons, spatulas, tongs, whisks and microplanes.



The gadgets and gizmos that are too short to stick out of the top of the crock rest in a rather wide drawer around the corner from the stove.]]></description>
         <dc:creator>By Margaret Button, North Adams Transcript</dc:creator>
         <pubDate><![CDATA[Sat, 20 Apr 2013 13:55:56 EDT]]></pubDate>
      </item>
      <item>
         <title><![CDATA[Strawberry-apricot tart heralds spring]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23067677/strawberry-apricot-tart-heralds-spring?source=rss]]></link>
         <guid><![CDATA[http://www.thetranscript.com/food/ci_23067677/strawberry-apricot-tart-heralds-spring?source=rss]]></guid>
         <description><![CDATA[Saturday April 20, 2013    

Like the traditional French tarte tatin, this spring pastry has caramelized fruit cooked on the stove. It then is topped with a pastry, baked and flipped out of the pan.



The typical tarte tatin is made with apples, but our spring version opts for strawberries and dried apricots.]]></description>
         <dc:creator>By Alison Ladman, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 20 Apr 2013 13:31:10 EDT]]></pubDate>
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         <title><![CDATA[Two-step method      Moist roasted chicken]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23067683/two-step-method-moist-roasted-chicken?source=rss]]></link>
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         <description><![CDATA[Saturday April 20, 2013    Associated Press



The curse of roasted chicken -- especially when you are working with parts rather than a whole bird -- is how easily is dries out. A few too many minutes in the oven can be all it takes to go from juicy to chewy.



So we decided to create a roasted chicken recipe that all but guarantees moist, tender results, even if we get distracted a bit]]></description>
         <dc:creator>By Alison Ladman</dc:creator>
         <pubDate><![CDATA[Sat, 20 Apr 2013 00:58:11 EDT]]></pubDate>
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      <item>
         <title><![CDATA[Kitchen Comfort: Not a clue]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_23017036/not-clue?source=rss]]></link>
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         <description><![CDATA[Saturday April 13, 2013    



Late last fall, our son text messaged me he had registered for his spring classes, one of which was a history class on the 1960s. David was excited about it -- he had taken a similar class in high school and enjoyed it. Plus, he had been inundated by the music of the &lsquo;60s since birth, thanks to his parents.]]></description>
         <dc:creator>By Margaret Button, North Adams Transcript</dc:creator>
         <pubDate><![CDATA[Sat, 13 Apr 2013 13:25:42 EDT]]></pubDate>
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      <item>
         <title><![CDATA[A sweet start to spring -- fruit punch cupcakes]]></title>
         <link><![CDATA[http://www.thetranscript.com/food/ci_22968033/sweet-start-spring-fruit-punch-cupcakes?source=rss]]></link>
         <guid><![CDATA[http://www.thetranscript.com/food/ci_22968033/sweet-start-spring-fruit-punch-cupcakes?source=rss]]></guid>
         <description><![CDATA[Saturday April 6, 2013    

Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries.



These cupcakes have it all and are a perfect way to welcome spring. We start with a moist white chocolate cake recipe, but infuse it with lemon and lime zest so the flavor pops that much more.]]></description>
         <dc:creator>By Alison Ladman, Associated Press</dc:creator>
         <pubDate><![CDATA[Sat, 6 Apr 2013 10:44:35 EDT]]></pubDate>
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