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	<title>Writing with my mouth full: New York City restaurant reviews, international recipes, travel stories &#187; Pickles + Preserves</title>
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		<title>Sichuan Dry-Fried String Beans</title>
		<link>http://www.writingwithmymouthfull.com/2009/03/13/sichuan-dry-fried-string-beans-ground-pork-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2009/03/13/sichuan-dry-fried-string-beans-ground-pork-recipe/#comments</comments>
		<pubDate>Fri, 13 Mar 2009 17:44:35 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>
		<category><![CDATA[Vegetables + Salads]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=1651</guid>
		<description><![CDATA[I picked up a copy of Fuchsia Dunlop&#8217;s Land of Plenty from the library last week. I skimmed through it before I checked it out because I wanted to see if the recipes were easy to do at home. I&#8217;m obsessed with this dry-fried string beans dish I always order when I&#8217;m eating at Grand&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2009/03/13/sichuan-dry-fried-string-beans-ground-pork-recipe/' addthis:title='Sichuan Dry-Fried String Beans'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Tomato Preserve</title>
		<link>http://www.writingwithmymouthfull.com/2008/09/15/tomato-preserve-jam-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/09/15/tomato-preserve-jam-recipe/#comments</comments>
		<pubDate>Mon, 15 Sep 2008 04:43:50 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/?p=1125</guid>
		<description><![CDATA[I couldn&#8217;t ignore the beautiful photograph that accompanied Amanda Hesser&#8217;s recreation of a 1948 tomato preserve recipe in The New York Times Magazine last month. I cut the recipe short and marinated the tomatoes in sugar for only a few hours instead of overnight. I didn&#8217;t seed the tomatoes either, nor did I remove the&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/09/15/tomato-preserve-jam-recipe/' addthis:title='Tomato Preserve'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Watermelon Rind Pickles</title>
		<link>http://www.writingwithmymouthfull.com/2008/06/30/watermelon-rind-pickles-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/06/30/watermelon-rind-pickles-recipe/#comments</comments>
		<pubDate>Mon, 30 Jun 2008 16:36:05 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2008/06/30/watermelon-rind-pickles-recipe/</guid>
		<description><![CDATA[Watermelon rind pickles are apparently a Southern thing. But I first had them at Fatty Crab, a Zak Pelaccio restaurant here in New York City devoted to Southeast Asian cuisine. I&#8217;ve been wanting to recreate their dish served with crispy pork belly at home, and the opportunity finally came when Cameron and I started planning&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/06/30/watermelon-rind-pickles-recipe/' addthis:title='Watermelon Rind Pickles'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pickled Ramps</title>
		<link>http://www.writingwithmymouthfull.com/2008/04/28/pickled-ramps-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/04/28/pickled-ramps-recipe/#comments</comments>
		<pubDate>Mon, 28 Apr 2008 04:03:18 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2008/04/28/pickled-ramps-recipe/</guid>
		<description><![CDATA[In a week&#8217;s time, New York City has gone from spring to summer. Temperature was up 76 last week and I wore shorts to work. Good thing the produce at the farmers&#8217; market was still in spring mode because I couldn&#8217;t have celebrated the warm weather without having my first ramps of the season. I&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/04/28/pickled-ramps-recipe/' addthis:title='Pickled Ramps'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Soppressatta With Herbs</title>
		<link>http://www.writingwithmymouthfull.com/2008/01/23/soppressatta-herbs-preserve-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2008/01/23/soppressatta-herbs-preserve-recipe/#comments</comments>
		<pubDate>Wed, 23 Jan 2008 05:01:49 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2008/01/23/soppressatta-herbs-preserve-recipe/</guid>
		<description><![CDATA[It really can&#8217;t get more decadent than this: one of my favorite sausages happily marinating in the finest olive oil and fresh herbs. Well, okay, add foie gras and you&#8217;re really set. But this is so easy; requires only a week of preserving and you have yourself about two weeks&#8217; worth of appetizers. .flickr-photo {&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2008/01/23/soppressatta-herbs-preserve-recipe/' addthis:title='Soppressatta With Herbs'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Marinated Cucumber with Orange Zest</title>
		<link>http://www.writingwithmymouthfull.com/2007/12/05/marinated-cucumber-orange-zest-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/12/05/marinated-cucumber-orange-zest-recipe/#comments</comments>
		<pubDate>Wed, 05 Dec 2007 22:32:28 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/12/05/marinated-cucumber-orange-zest-recipe/</guid>
		<description><![CDATA[I&#8217;ve changed the name of this dish from Jean-Georges&#8217; original recipe, Cucumber Marinated with Orange Peel, because I only used the orange zest to sprinkle on the dish before serving. What I kept was the marinating juice, Chinese-style. This was a great appetizer to another Jean-Georges recipe using fish. .flickr-photo { border: solid 1px #CCCCCC;&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/12/05/marinated-cucumber-orange-zest-recipe/' addthis:title='Marinated Cucumber with Orange Zest'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/12/05/marinated-cucumber-orange-zest-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Preserved Spiced Pears</title>
		<link>http://www.writingwithmymouthfull.com/2007/10/29/preserved-spiced-seckel-pears-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/10/29/preserved-spiced-seckel-pears-recipe/#comments</comments>
		<pubDate>Tue, 30 Oct 2007 03:10:55 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/10/29/preserved-spiced-seckel-pears-recipe/</guid>
		<description><![CDATA[My mother doesn&#8217;t like the smell of cloves nor anise. When I use them, she never fails to tell me that they remind her of the dentist office. I&#8217;m not exactly sure what smell she&#8217;s referring to, but to me, the combination of cloves, anise and cinnamon, smell like the forest after a good amount&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/10/29/preserved-spiced-seckel-pears-recipe/' addthis:title='Preserved Spiced Pears'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/10/29/preserved-spiced-seckel-pears-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Preserved Figs and Fris&#233;e Walnut Salad</title>
		<link>http://www.writingwithmymouthfull.com/2007/10/15/preserved-figs-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/10/15/preserved-figs-recipe/#comments</comments>
		<pubDate>Mon, 15 Oct 2007 21:41:24 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/10/15/preserved-figs-recipe/</guid>
		<description><![CDATA[I can always count on Cameron to introduce me to something simple, yet presentable, in the kitchen. I&#8217;ve had figs before, of course, but their taste never jumped off my plate. At least until she served a mixed salad with them one night when I came over for dinner. It was a bright appetizer that&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/10/15/preserved-figs-recipe/' addthis:title='Preserved Figs and Fris&#233;e Walnut Salad'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cucumber Pickles</title>
		<link>http://www.writingwithmymouthfull.com/2007/09/10/cucumber-dill-pickle-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/09/10/cucumber-dill-pickle-recipe/#comments</comments>
		<pubDate>Mon, 10 Sep 2007 04:01:30 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/09/10/cucumber-dill-pickle-recipe/</guid>
		<description><![CDATA[I&#8217;m going to be away for two weeks, so I thought I&#8217;d pickle again so that it&#8217;s ready when I return. At Fairway, they had some fresh Israeli cucumbers for sale. They were small enough to fit an old pickling jar I kept, so I picked up nine pieces with some dill and mustard seeds.&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/09/10/cucumber-dill-pickle-recipe/' addthis:title='Cucumber Pickles'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
		<wfw:commentRss>http://www.writingwithmymouthfull.com/2007/09/10/cucumber-dill-pickle-recipe/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Chops with Fresh Cherry Chutney</title>
		<link>http://www.writingwithmymouthfull.com/2007/06/26/pork-chops-with-fresh-cherry-chutney-recipe/</link>
		<comments>http://www.writingwithmymouthfull.com/2007/06/26/pork-chops-with-fresh-cherry-chutney-recipe/#comments</comments>
		<pubDate>Tue, 26 Jun 2007 14:15:37 +0000</pubDate>
		<dc:creator>cia</dc:creator>
				<category><![CDATA[Pickles + Preserves]]></category>
		<category><![CDATA[Pork]]></category>

		<guid isPermaLink="false">http://www.writingwithmymouthfull.com/2007/06/26/pork-chops-with-fresh-cherry-chutney-recipe/</guid>
		<description><![CDATA[What to do with eight pounds of cherries? After our trip to Dutchess County, I wanted to use some of the cherries we picked from Barton Orchard in some kind of sauce. There&#8217;s no avoiding using cherry preserve in this recipe&#8211;it helped make the fresh cherries a little more sweet than tart. The allspice and&#8230;<div class="addthis_toolbox addthis_default_style " addthis:url='http://www.writingwithmymouthfull.com/2007/06/26/pork-chops-with-fresh-cherry-chutney-recipe/' addthis:title='Pork Chops with Fresh Cherry Chutney'  ><a class="addthis_button_facebook_like" fb:like:layout="button_count"></a><a class="addthis_button_tweet"></a><a class="addthis_counter addthis_pill_style"></a></div>]]></description>
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		<slash:comments>6</slash:comments>
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