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	<title>Special Magic Kitchen &#187; Recommended</title>
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		<title>Book Review: An Edge in the Kitchen</title>
		<link>http://specialmagickitchen.com/archives/2806</link>
		<comments>http://specialmagickitchen.com/archives/2806#comments</comments>
		<pubDate>Tue, 20 Apr 2010 03:18:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Cutlery]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[chad ward]]></category>
		<category><![CDATA[knife sharpening]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2806</guid>
		<description><![CDATA[Last month I read the book An Edge in the Kitchen by Chad Ward. I&#8217;ve heard a lot of good reviews about this book, so I made it one of my first steps in an effort to improve my knife sharpening skills. But how did the book stand up to its high praise?
Well, it is [...]]]></description>
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		<slash:comments>15</slash:comments>
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		<title>Kartio Glasses</title>
		<link>http://specialmagickitchen.com/archives/3116</link>
		<comments>http://specialmagickitchen.com/archives/3116#comments</comments>
		<pubDate>Sun, 28 Mar 2010 17:24:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Decor & Design]]></category>
		<category><![CDATA[Glassware]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[Design]]></category>
		<category><![CDATA[iittala]]></category>
		<category><![CDATA[kartio]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=3116</guid>
		<description><![CDATA[For several years now I have been using Kartio glasses from Iittala as my everyday drinkware, and I can&#8217;t recommend them enough. The design is simple but very solid, and they come in a variety of colors. I have the light blue one pictured to the right.
The glasses were initially designed by the Finnish designer [...]]]></description>
		<wfw:commentRss>http://specialmagickitchen.com/archives/3116/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Pepper Grinder Duel</title>
		<link>http://specialmagickitchen.com/archives/2840</link>
		<comments>http://specialmagickitchen.com/archives/2840#comments</comments>
		<pubDate>Thu, 25 Feb 2010 22:47:35 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
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		<category><![CDATA[Tools & Gadgets]]></category>
		<category><![CDATA[magnum plus]]></category>
		<category><![CDATA[oliver hemming]]></category>
		<category><![CDATA[pepper grinders]]></category>
		<category><![CDATA[unicorn]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2840</guid>
		<description><![CDATA[For a few years I used the Unicorn Magnum Plus Pepper Mill (left), but about five months ago I started using the Oliver Hemming Spice Mill (right). Now that I own both of these grinders, I thought I would have a pepper grinding duel to compare the two products.
I have previously written about the Oliver Hemming [...]]]></description>
		<wfw:commentRss>http://specialmagickitchen.com/archives/2840/feed</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
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		<title>The Fresh Loaf</title>
		<link>http://specialmagickitchen.com/archives/2571</link>
		<comments>http://specialmagickitchen.com/archives/2571#comments</comments>
		<pubDate>Fri, 22 Jan 2010 15:40:55 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Cooking Classes]]></category>
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		<category><![CDATA[Tips & Techniques]]></category>
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		<category><![CDATA[bread]]></category>
		<category><![CDATA[the fresh loaf]]></category>
		<category><![CDATA[website]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2571</guid>
		<description><![CDATA[The Saveur 100 came out recently and I am just now going through it. The Jan/Feb issue consists of 100 tips, ingredients, food, restaurants, cooking tools, books and other related food insight.
From this issue, I am going to cull some of my favorites from the top 100, and the first one is The Fresh Loaf [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Cleaning with E-cloth</title>
		<link>http://specialmagickitchen.com/archives/2413</link>
		<comments>http://specialmagickitchen.com/archives/2413#comments</comments>
		<pubDate>Thu, 31 Dec 2009 16:41:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Cleaning]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[e-cloth]]></category>
		<category><![CDATA[microfiber]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2413</guid>
		<description><![CDATA[About a month ago, I purchased from a kitchen store in Minneapolis a package of E-cloth cleaning rags. The saleslady swore by them enthusiastically, and I was intrigued but also a bit suspicious at the same time.
The cloth is the product of a British designer, Korean scientists, and Swedish innovation. Originally used in Swedish hospitals [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Alinea Wonderland</title>
		<link>http://specialmagickitchen.com/archives/2172</link>
		<comments>http://specialmagickitchen.com/archives/2172#comments</comments>
		<pubDate>Sat, 05 Dec 2009 05:28:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Restaurants]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=2172</guid>
		<description><![CDATA[A few nights ago, I dined at a fabulous restaurant in Chicago called Alinea. I am not going to review the restaurant as it is well known as a great place to eat, and in 2006 Gourmet magazine named it the best restaurant in the country. It is good; very very very good, and I [...]]]></description>
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		<slash:comments>38</slash:comments>
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		<item>
		<title>The Cured Meats of Salumeria Biellese</title>
		<link>http://specialmagickitchen.com/archives/1695</link>
		<comments>http://specialmagickitchen.com/archives/1695#comments</comments>
		<pubDate>Tue, 10 Nov 2009 18:21:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Gifts]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recommended]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1695</guid>
		<description><![CDATA[Recently I wrote about Italian food resources on the web and mentioned Salumeria Biellese&#8217;s cured meats. After reading about the meat maker in Saveur magazine and browsing its site, I ordered the double variety pack, and I must say the meats are excellent. They have two variety packs on offer for a limited time from [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>The Butter Guide</title>
		<link>http://specialmagickitchen.com/archives/1377</link>
		<comments>http://specialmagickitchen.com/archives/1377#comments</comments>
		<pubDate>Sat, 31 Oct 2009 17:36:03 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[Websites]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1377</guid>
		<description><![CDATA[Butter for a long time was maligned, looked down upon, and seen as unhealthy, but it is great to see that it has comeback and its cooking place has been firmly re-established. In the October Bon Appetit, they pose the question &#8220;Is butter better?&#8221; They make the point that butter has less fat than olive [...]]]></description>
		<wfw:commentRss>http://specialmagickitchen.com/archives/1377/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Where to Buy Good Grits</title>
		<link>http://specialmagickitchen.com/archives/1343</link>
		<comments>http://specialmagickitchen.com/archives/1343#comments</comments>
		<pubDate>Thu, 29 Oct 2009 11:32:07 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
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		<category><![CDATA[Recommended]]></category>
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		<category><![CDATA[anson mills]]></category>
		<category><![CDATA[blue corn]]></category>
		<category><![CDATA[charleston grill]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[specialty food]]></category>
		<category><![CDATA[stone-ground]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1343</guid>
		<description><![CDATA[A few years back Food &#38; Wine recommended the stone-ground grits from Charleston Grill ($10 for 2 pounds), and I ordered them. Then I kept on ordering them. Good stone-ground grits can make a fabulous dish, and even as a northerner I loved those Charleston Grill grits. If you want to order them, the restaurant [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Italian Food Resources</title>
		<link>http://specialmagickitchen.com/archives/1283</link>
		<comments>http://specialmagickitchen.com/archives/1283#comments</comments>
		<pubDate>Tue, 27 Oct 2009 20:52:23 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Drinks]]></category>
		<category><![CDATA[Food Media]]></category>
		<category><![CDATA[Grocery & Foods]]></category>
		<category><![CDATA[Recommended]]></category>
		<category><![CDATA[Websites]]></category>

		<guid isPermaLink="false">http://specialmagickitchen.com/?p=1283</guid>
		<description><![CDATA[I&#8217;ve run into enough Italian food resources this last week that I thought I would put them all in one post. I guess October has been Italian month with cooking magazines.
Gourmet in the October 2009 issue recommend in their &#8216;Obsessions&#8217; section the La Famiglia Delgrosso Pasta sauce. Delgrosso has eight different types of jarred pasta [...]]]></description>
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		<slash:comments>0</slash:comments>
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