<?xml version="1.0"?>
<rss version="2.0">

<channel>
	
<title>Classic Flavors - Relish</title>
<description></description>
<link>http://www.relishmag.com</link>

<item>
<title><![CDATA[New Fried Rice]]></title>
<description><![CDATA[English food has been the butt of more culinary jokes than perhaps any other cuisine in the world. ]]></description>
<link>http://www.relishmag.com/article/26486.html</link>
<pubDate>Thu, 01 May 2008 00:00:00 -0500</pubDate>
</item>	
<item>
<title><![CDATA[The Big Cheese]]></title>
<description><![CDATA[Opera, shoes, cars-the Italian style is unsurpassable. But Italy's biggest claim to fame may be the venerable Parmigiano-Reggiano cheese.]]></description>
<link>http://www.relishmag.com/article/93.html</link>
<pubDate>Sat, 01 Apr 2006 00:00:00 -0600</pubDate>
</item>	
<item>
<title><![CDATA[A New Mac and Cheese]]></title>
<description><![CDATA[Once you have tasted true Parmigiana-Reggiano, you'll want to use it in place of other cheeses in many of your own recipes.]]></description>
<link>http://www.relishmag.com/article/96.html</link>
<pubDate>Sat, 01 Apr 2006 00:00:00 -0600</pubDate>
</item>	
<item>
<title><![CDATA[Alfresco: Cooking with Mama Rosa Musi]]></title>
<description><![CDATA[We were there to learn about the rich cuisine of Parma from a master cook, Rosa Musi, known to friends and family alike as Mama Rosa.]]></description>
<link>http://www.relishmag.com/article/97.html</link>
<pubDate>Sat, 01 Apr 2006 00:00:00 -0600</pubDate>
</item>	
<item>
<title><![CDATA[The King of Cheese: Unlocking the Secrets of Parmigiano-Reggiano]]></title>
<description><![CDATA[Those with romantic notions of ancient copper cauldrons, weathered stucco and milk-stained terra cotta are inevitably disappointed: the dairies that create Parmigiano Reggiano are thoroughly modern.]]></description>
<link>http://www.relishmag.com/article/98.html</link>
<pubDate>Sat, 01 Apr 2006 00:00:00 -0600</pubDate>
</item>	
	
</channel>

</rss>	