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		<title>Lasagna a la Uncle Scooter</title>
		<link>http://swfoodworks.com/2010/09/13/lasagna-a-la-uncle-scooter/</link>
		<comments>http://swfoodworks.com/2010/09/13/lasagna-a-la-uncle-scooter/#comments</comments>
		<pubDate>Mon, 13 Sep 2010 18:40:14 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1390</guid>
		<description><![CDATA[Welcome back, gentle readers!  I&#8217;ve been away from the computer (and the kitchen) for a little while as I&#8217;ve been settling into my new role as the gm for Firefly, a landmark neighborhood institution here in San Francisco.  Now that I&#8217;m fully plugged in, I wanted to get back to feeding you, too. Lasagna, for [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1390&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>The Lovely and Versatile Almond Biscotti (at home)</title>
		<link>http://swfoodworks.com/2010/04/14/the-lovely-and-versitile-almond-biscotti-at-home/</link>
		<comments>http://swfoodworks.com/2010/04/14/the-lovely-and-versitile-almond-biscotti-at-home/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 17:52:08 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Biscotti]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1388</guid>
		<description><![CDATA[If you find yourself paying $2.75 for a biscotti every time you step into your local coffee haunt, calm yourself.  Help is at hand.  Not only are biscotti fairly easy to make at home, but they keep forever, and (over time) you may be able to recuperate the cash you&#8217;ve been throwing at someone else&#8217;s [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1388&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<item>
		<title>Baked Rigatoni with Three Cheeses</title>
		<link>http://swfoodworks.com/2010/03/01/baked-rigatoni-with-three-cheeses/</link>
		<comments>http://swfoodworks.com/2010/03/01/baked-rigatoni-with-three-cheeses/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 20:26:56 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1318</guid>
		<description><![CDATA[&#8220;Like cheese and macaroni&#8221; is an Italian idiomatic expression used when two things work together harmoniously, naturally, and effortlessly.  I would add deliciously to that list.  Cheese and noodles are really satisfying together, but you already know that, don&#8217;t you?    I&#8217;m a big fan of baked or broiled noodle dishes.  This last step adds [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1318&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Braised Duck with Tagliatelle</title>
		<link>http://swfoodworks.com/2010/02/11/braised-duck-with-tagliatelle/</link>
		<comments>http://swfoodworks.com/2010/02/11/braised-duck-with-tagliatelle/#comments</comments>
		<pubDate>Thu, 11 Feb 2010 03:42:52 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Braise]]></category>
		<category><![CDATA[Duck]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Leftovers]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1009</guid>
		<description><![CDATA[I can&#8217;t stop braising.  It may be an illness.  I&#8217;m not really looking for the cure right now, I&#8217;ve gotta tell you.  Freakin&#8217; loving it.  And here&#8217;s another set in the braising parade; duck legs.  If you don&#8217;t or can&#8217;t find duck legs, chicken (heck, even turkey) legs are fine substitutions.  Another point of interest [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1009&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://swfoodworks.com/2010/02/11/braised-duck-with-tagliatelle/feed/</wfw:commentRss>
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		<item>
		<title>Steak and Two Bean Chili Soup</title>
		<link>http://swfoodworks.com/2010/02/10/steak-and-two-bean-chili-soup/</link>
		<comments>http://swfoodworks.com/2010/02/10/steak-and-two-bean-chili-soup/#comments</comments>
		<pubDate>Wed, 10 Feb 2010 04:32:54 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1255</guid>
		<description><![CDATA[There will be no recipe for this chili.  Sorry, recipe lovers!  I will however try to break up this pretty simple recipe in to little sections that make sense.  If you have a family favorite recipe, there might be some ideas in here to spice it up a little!  I like to think of chili [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1255&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://swfoodworks.com/2010/02/10/steak-and-two-bean-chili-soup/feed/</wfw:commentRss>
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		<item>
		<title>Twiced Baked Goat Cheese Souffle</title>
		<link>http://swfoodworks.com/2010/01/31/twiced-baked-goat-cheese-souffle/</link>
		<comments>http://swfoodworks.com/2010/01/31/twiced-baked-goat-cheese-souffle/#comments</comments>
		<pubDate>Sun, 31 Jan 2010 20:56:52 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Souffle]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1167</guid>
		<description><![CDATA[Souffles seem to be shrouded in mystery and admonishments; &#8220;Don&#8217;t walk near the oven while baking&#8221;, &#8220;Speak in hushed whispers, if at all&#8221;, &#8220;Never, ever, open the oven door while baking!&#8221;, and so on.  The following recipe and technique will help you call &#8216;bullshit&#8217; on those ideas, and allow you to continue blaring your Kings [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1167&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://swfoodworks.com/2010/01/31/twiced-baked-goat-cheese-souffle/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<item>
		<title>Striped Bass with Beet Green Ravioli and Citrus Beurre Blanc</title>
		<link>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/</link>
		<comments>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 04:11:26 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Career]]></category>
		<category><![CDATA[Coaching]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[San Francisco]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=1073</guid>
		<description><![CDATA[This post is a beast.  There&#8217;s a lot of information to chew on, but why not?    That&#8217;s how much I love you.  We&#8217;ll look at three major components, and break them into digestible literary servings.  Part one; the ravioli.  And away we go! Beet greens are sometimes discarded in the kitchen.  However, if you [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1073&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://swfoodworks.com/2010/01/18/striped-bass-with-beet-green-ravioli-and-citrus-beurre-blanc/feed/</wfw:commentRss>
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		<title>Tuscan Tomato and Bread Soup</title>
		<link>http://swfoodworks.com/2010/01/11/tuscan-tomato-and-bread-soup/</link>
		<comments>http://swfoodworks.com/2010/01/11/tuscan-tomato-and-bread-soup/#comments</comments>
		<pubDate>Mon, 11 Jan 2010 19:42:32 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Vegetarian]]></category>

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		<description><![CDATA[I&#8217;ve just recently accepted a client who wants me to make one soup per week for him.  For the whole year.  This offering is a great start for our relationship.  It&#8217;s easy to make, it utilizes some items your might have kicking around anyway, and it only gets better as the week progresses.  When I [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=1037&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Bacon Rosemary Biscuits</title>
		<link>http://swfoodworks.com/2009/12/29/bacon-rosemary-biscuits/</link>
		<comments>http://swfoodworks.com/2009/12/29/bacon-rosemary-biscuits/#comments</comments>
		<pubDate>Tue, 29 Dec 2009 03:47:19 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food Anthropology]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Biscuits]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Research]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=913</guid>
		<description><![CDATA[Biscuits can be glorious, right?  Flaky, buttery, soft and crisp at the same time.  Essentially; biscuits are little gifts every time you make them.  For my holiday festivities this year, I opted for a slam-dunk combination.  Great biscuit + rosemary + bacon = ridiculous biscuits. I always look to Fannie Farmer for my homey baked [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=913&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Merguez and Olive Braised Lamb</title>
		<link>http://swfoodworks.com/2009/12/17/merguez-and-olive-braised-lamb/</link>
		<comments>http://swfoodworks.com/2009/12/17/merguez-and-olive-braised-lamb/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 07:33:05 +0000</pubDate>
		<dc:creator>swfoodworks</dc:creator>
				<category><![CDATA[At Home in the Kitchen]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Braise]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Vocabulary]]></category>
		<category><![CDATA[Lamb]]></category>

		<guid isPermaLink="false">http://swfoodworks.com/?p=777</guid>
		<description><![CDATA[When the season gets cold enough, I love to serve braised beasts.  There is no easier (or tastier) way to turn a tougher cut of meat into a juicy, yielding morsel.  And it&#8217;s pretty easy.  If you follow the steps for braising, you can apply the technique to any protein and even some vegetables.  It [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=swfoodworks.com&amp;blog=8818117&amp;post=777&amp;subd=swfoodworks&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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