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	<title>YouCook.ca - bringing recipes into your home.</title>
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	<description>Bringing your favourite restaurant recipes home.</description>
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		<title>#gFoodie session &#8211; Exclusive Google Hangout on the Air with Chef Jason Bangerter</title>
		<link>http://www.youcook.ca/blog/2012/01/gfoodie-gjason/</link>
		<comments>http://www.youcook.ca/blog/2012/01/gfoodie-gjason/#comments</comments>
		<pubDate>Sat, 14 Jan 2012 07:44:16 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Announcement]]></category>
		<category><![CDATA[Jason Bangerter]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3225</guid>
		<description><![CDATA[We&#8217;re very honoured to get the beta feature of Google+ Hangout on the Air in our #gFoodie live session. We&#8217;ll be the first ones to broadcast live around the world a one hour foodie talk and cooking demonstration session from our hometown of Toronto, Ontario, Canada at the Bell Lightbox prestigious and delicious LUMA Kitchen. [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Guestaurant Foodie Session hosted by YouCook.ca!</title>
		<link>http://www.youcook.ca/blog/2012/01/gfoodie-jasonbangerter/</link>
		<comments>http://www.youcook.ca/blog/2012/01/gfoodie-jasonbangerter/#comments</comments>
		<pubDate>Sat, 07 Jan 2012 21:19:06 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3217</guid>
		<description><![CDATA[I&#8217;m so pleased to announce that we&#8217;ll be partnering up with our friends at Guestaurant.com to host an online a LIVE Guestaurant foodie session with our favourite chef, Jason Bangerter next Saturday, January 14 at 9am EST! Now that the holidays are over and you want to keep your promises of cooking more often, cooking [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Banu&#8217;s Shirazi Salad</title>
		<link>http://www.youcook.ca/blog/2011/12/banus-shirazi-salad/</link>
		<comments>http://www.youcook.ca/blog/2011/12/banus-shirazi-salad/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 21:57:52 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3203</guid>
		<description><![CDATA[After all that holiday eating, we figured you&#8217;d enjoy starting the new year with a simple delicious salad of tomato, cucumber and onions. Chef Amir Mohyeddin, owner of the delicious Iranian restaurant in Toronto, Banu, spent some time to show us. Summary Preparation Time: 10 min Total Time: 10 min Servings: 2 Meal type: Appetizer [...]]]></description>
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		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>The first YouCookBook is available online!</title>
		<link>http://www.questforyummy.com</link>
		<comments>http://www.questforyummy.com#comments</comments>
		<pubDate>Wed, 27 Jul 2011 04:34:50 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Announcement]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3195</guid>
		<description><![CDATA[So you might have followed My Quest for Yummy Banh Mi through Vietnam over the past 4 months. It&#8217;s finally here, a brand new website called http://www.questforyummy.com. You can download a PDF copy of the book for $6.99 or wait a few weeks to be able to order a copy of the book to be [...]]]></description>
		<wfw:commentRss>http://www.questforyummy.com/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Trinidadian-style Fried Plantains</title>
		<link>http://www.youcook.ca/blog/2011/07/trinidadian-style-fried-plantains/</link>
		<comments>http://www.youcook.ca/blog/2011/07/trinidadian-style-fried-plantains/#comments</comments>
		<pubDate>Mon, 25 Jul 2011 09:10:09 +0000</pubDate>
		<dc:creator>Irene</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Chef]]></category>
		<category><![CDATA[Cheryl Gonsalves]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Trinidadian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[15 min]]></category>
		<category><![CDATA[cheap meal]]></category>
		<category><![CDATA[deep fried]]></category>
		<category><![CDATA[fried]]></category>
		<category><![CDATA[plantain]]></category>
		<category><![CDATA[trinidadian]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3183</guid>
		<description><![CDATA[This post is long overdue but here goes! Plantains are a fruit that look very much like what most of us refer to as a banana. They are actually in the same family, but plantains generally are more starchy and less sweet than bananas. For that reason, they are generally not eaten raw, but are [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mango Lassi</title>
		<link>http://www.youcook.ca/blog/2011/04/mango-lassi/</link>
		<comments>http://www.youcook.ca/blog/2011/04/mango-lassi/#comments</comments>
		<pubDate>Mon, 11 Apr 2011 15:20:47 +0000</pubDate>
		<dc:creator>Irene</dc:creator>
				<category><![CDATA[Bal Arneson]]></category>
		<category><![CDATA[Chef]]></category>
		<category><![CDATA[Cookbook]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[Ingredient]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[10 min]]></category>
		<category><![CDATA[arneson]]></category>
		<category><![CDATA[Bal]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[Fresh]]></category>
		<category><![CDATA[lassi]]></category>
		<category><![CDATA[mango]]></category>
		<category><![CDATA[yoghurt]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3116</guid>
		<description><![CDATA[Lassi is a popular yogurt-based drink originating in India. There are salty versions that use salt and spices such as cumin and mint and there are sweet versions that use fruits or a combination of sugar and spices such as cardamom or saffron. The popular kind most often served in restaurants here is the fruity [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Turkish Grilled Fish Wrapped in Grape Leaves</title>
		<link>http://www.youcook.ca/blog/2011/04/turkish-grilled-fish-wrapped-in-grape-leaves/</link>
		<comments>http://www.youcook.ca/blog/2011/04/turkish-grilled-fish-wrapped-in-grape-leaves/#comments</comments>
		<pubDate>Mon, 04 Apr 2011 18:06:21 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Main]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[YouCook]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[grape leaf]]></category>
		<category><![CDATA[grape leaves]]></category>
		<category><![CDATA[less than an hour]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=2958</guid>
		<description><![CDATA[We were inspired by a Binnur&#8217;s Turkish Cookbook to make Asma Yapraginda Sardalya. We found a jar of grape leaves at a local Persian supermarket and unfortunately couldn&#8217;t find fresh sardines so we opted for a fresh larger (mackerel sized) fish at the Korean supermarket. I&#8217;ve always been curious as to how to use grape [...]]]></description>
		<wfw:commentRss>http://www.youcook.ca/blog/2011/04/turkish-grilled-fish-wrapped-in-grape-leaves/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>An Update from YouCook</title>
		<link>http://www.youcook.ca/blog/2011/04/youcook-2011/</link>
		<comments>http://www.youcook.ca/blog/2011/04/youcook-2011/#comments</comments>
		<pubDate>Fri, 01 Apr 2011 14:21:12 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Announcement]]></category>
		<category><![CDATA[banh mi]]></category>
		<category><![CDATA[Irene]]></category>
		<category><![CDATA[Ming]]></category>
		<category><![CDATA[questforyummy]]></category>
		<category><![CDATA[Thank you]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3114</guid>
		<description><![CDATA[<img src="http://www.youcook.ca/blog/wp-content/uploads/2011/04/IMG_6186-300x200.jpg" alt="" title="Crazy YouCook Hats" width="400" height="300" class="aligncenter" />

Hi everyone, it's Thu, YouCook's managing editor and I'd like to personally thank you for the energy, support, feedback and encouragement over the past few months as YouCook moved its headquarters to Toronto!  I'm going to fill you in on my new project and also on our new team!
]]></description>
		<wfw:commentRss>http://www.youcook.ca/blog/2011/04/youcook-2011/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Hall&#8217;s Kitchen: Rockin&#8217; Moroccan Stew with Lamb</title>
		<link>http://www.youcook.ca/blog/2011/03/hallskitchen-moroccan/</link>
		<comments>http://www.youcook.ca/blog/2011/03/hallskitchen-moroccan/#comments</comments>
		<pubDate>Wed, 30 Mar 2011 18:21:25 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Katherine Hall]]></category>
		<category><![CDATA[hall's kitchen]]></category>
		<category><![CDATA[Kitt Ritchie]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[quick]]></category>
		<category><![CDATA[stew]]></category>
		<category><![CDATA[under 10 minutes]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3103</guid>
		<description><![CDATA[We met Kitt Ritchie and Katherine Hall, the owners of Hall&#8217;s Kitchen at a Food Forward event and got a jar of Moroccan Stew to bring home! I must admit I didn&#8217;t know what to expect out of instant stew where all you have to do is heat it up to eat. There were signs [...]]]></description>
		<wfw:commentRss>http://www.youcook.ca/blog/2011/03/hallskitchen-moroccan/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>It&#8217;s Saul Good!</title>
		<link>http://www.youcook.ca/blog/2011/03/its-saul-good/</link>
		<comments>http://www.youcook.ca/blog/2011/03/its-saul-good/#comments</comments>
		<pubDate>Thu, 24 Mar 2011 16:30:04 +0000</pubDate>
		<dc:creator>Thu</dc:creator>
				<category><![CDATA[Local Business]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[chocolates]]></category>
		<category><![CDATA[cocoa nymph]]></category>
		<category><![CDATA[Cookbook]]></category>
		<category><![CDATA[corporate gifts]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[saul brown]]></category>
		<category><![CDATA[saul good]]></category>
		<category><![CDATA[shreds]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Vancouver]]></category>
		<category><![CDATA[vancouver gift ideas]]></category>

		<guid isPermaLink="false">http://www.youcook.ca/blog/?p=3025</guid>
		<description><![CDATA[I stumbled upon a table of delicious chocolates at a Yelp Elite party and was offered a sample of the best chocolate I&#8217;d ever tasted &#8211; Cocolico&#8217;s Vanilla Salt Caramels. As I savoured every bite, I was offered more samples of CocoaNymph&#8217;s Sea Nymph which is a dark chocolate bar with fleur de sel and [...]]]></description>
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		<slash:comments>0</slash:comments>
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