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	<title>Elizabeth&#039;s Blog &#187; Food and Wine</title>
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	<link>http://www.elizabethnew.com</link>
	<description>French Affaires Weekly</description>
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		<title>Sip Code&#8211;A Guide to the French Cafe Experience</title>
		<link>http://www.elizabethnew.com/2011/07/31/sip-code-a-guide-to-the-french-cafe-experience/</link>
		<comments>http://www.elizabethnew.com/2011/07/31/sip-code-a-guide-to-the-french-cafe-experience/#comments</comments>
		<pubDate>Sun, 31 Jul 2011 22:51:40 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Travel in France]]></category>
		<category><![CDATA[aperitifs]]></category>
		<category><![CDATA[Cafe de Flore]]></category>
		<category><![CDATA[Coffee]]></category>
		<category><![CDATA[French cafes]]></category>
		<category><![CDATA[La Palette]]></category>
		<category><![CDATA[Les Deux Magots]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=1298</guid>
		<description><![CDATA[French cafés are not just a place, they’re a way of life. You can drink, eat, converse, read, watch the world go by, even make it your home away from home. For the price of a cup of coffee or a glass of wine, your café table and the accompanying cultural panorama belong to you [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Sparkling Paris</title>
		<link>http://www.elizabethnew.com/2011/07/01/sparkling-paris/</link>
		<comments>http://www.elizabethnew.com/2011/07/01/sparkling-paris/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 14:13:45 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Christmas in France]]></category>
		<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[Holidays in France]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Travel in France]]></category>
		<category><![CDATA[Christmas in Paris]]></category>
		<category><![CDATA[France at the holidays]]></category>
		<category><![CDATA[Sparkling Paris]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=1229</guid>
		<description><![CDATA[The air is crisp and cool. The sky is clear. The tourists are long gone. Transatlantic airfares are super low. And Paris is dressed up in her holiday best.
Christmas-time is a feast for the senses everywhere in France but especially in Paris. The whole city sparkles with dazzling Christmas lights, fabulous window displays, marvelous gifts, endless champagne, to-die-for [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>L&#8217;Art du livre &#8211; New French Books for Your Summer Reading List</title>
		<link>http://www.elizabethnew.com/2011/06/16/lart-du-livre-new-french-books-for-your-summer-reading-list/</link>
		<comments>http://www.elizabethnew.com/2011/06/16/lart-du-livre-new-french-books-for-your-summer-reading-list/#comments</comments>
		<pubDate>Thu, 16 Jun 2011 15:20:39 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[French Book Club]]></category>
		<category><![CDATA[French Books]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[As Always Julia]]></category>
		<category><![CDATA[La Seduction]]></category>
		<category><![CDATA[New French books]]></category>
		<category><![CDATA[Paris to the Past]]></category>
		<category><![CDATA[Paris Under Water]]></category>
		<category><![CDATA[Parisian Chic]]></category>
		<category><![CDATA[Stuff Parisians Like]]></category>
		<category><![CDATA[summer French reading list]]></category>
		<category><![CDATA[The Greater Journey]]></category>
		<category><![CDATA[The Paris Wife]]></category>
		<category><![CDATA[The Provencal Cookbook]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=1170</guid>
		<description><![CDATA[Summer is here and with it a host of new books starring France. From style to fashion to novels to murder mystery to history to social commentary to gardens to things culinary, there are plenty of offerings to add to your summer reading pleasure. Check out these latest additions to the French book scene—and bonne lecture (happy reading)!
“You [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Strawberry Tart Season in Paris</title>
		<link>http://www.elizabethnew.com/2011/05/18/the-ultimate-strawberry-tart-in-paris/</link>
		<comments>http://www.elizabethnew.com/2011/05/18/the-ultimate-strawberry-tart-in-paris/#comments</comments>
		<pubDate>Wed, 18 May 2011 16:01:24 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Fauchon]]></category>
		<category><![CDATA[Gerard Mulot]]></category>
		<category><![CDATA[May in Paris]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[strawberry tarts]]></category>
		<category><![CDATA[Test des Meilleures tartes aux fraises]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=1126</guid>
		<description><![CDATA[
To celebrate the arrival of this year’s warm weather, the French newspaper Le Figaro just published the results of its &#8220;Test des Meilleures Tartes aux Fraises&#8221; (the best Strawberry Tart competition) in Paris. Why strawberry tarts one might ask? Well, the paper hailed the return of individual strawberry tarts in pastry shop windows as ‘one [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>&#8220;Cooking School Provence&#8221; &#8211; French Cuisine &amp; Culture Workshop</title>
		<link>http://www.elizabethnew.com/2011/05/08/cooking-school-provence-french-cuisine-culture-workshop/</link>
		<comments>http://www.elizabethnew.com/2011/05/08/cooking-school-provence-french-cuisine-culture-workshop/#comments</comments>
		<pubDate>Sun, 08 May 2011 21:33:16 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Central Market Cooking School Dallas]]></category>
		<category><![CDATA[Cooking School Provence]]></category>
		<category><![CDATA[Paper & Chocolate]]></category>
		<category><![CDATA[Provence cuisine]]></category>
		<category><![CDATA[SMU]]></category>
		<category><![CDATA[The Provencal Cookbook]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=1065</guid>
		<description><![CDATA[Provence is a stunning region of France and its cuisine is in a class all its own. Using the wonderful cookbook The Provençal Cookbook as our guide, we’ll tour Provence through its signature flavors and foods. In our first class session on the SMU campus, we’ll immerse ourselves in the best of Provençal culinary traditions, [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The French Love Affair With White</title>
		<link>http://www.elizabethnew.com/2011/03/03/the-french-love-affair-with-white/</link>
		<comments>http://www.elizabethnew.com/2011/03/03/the-french-love-affair-with-white/#comments</comments>
		<pubDate>Thu, 03 Mar 2011 15:38:00 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[southwest France]]></category>
		<category><![CDATA[Apilco]]></category>
		<category><![CDATA[Curnonsky]]></category>
		<category><![CDATA[Vendays-Montalivet]]></category>
		<category><![CDATA[white French porcelain]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=902</guid>
		<description><![CDATA[Celebrated French gourmand and food writer Curnonsky&#8212;also good friend of Julia Child—was the arbiter of French taste in the first part of the 20th century. He was a food journalist par excellence and wrote numerous books and articles on French cuisine. He had two favorite sayings:
« Et surtout, faites simple! » (And above all, keep it [...]]]></description>
		<wfw:commentRss>http://www.elizabethnew.com/2011/03/03/the-french-love-affair-with-white/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>The Best Soufflés in the Universe</title>
		<link>http://www.elizabethnew.com/2011/02/09/the-best-souffles-in-the-universe/</link>
		<comments>http://www.elizabethnew.com/2011/02/09/the-best-souffles-in-the-universe/#comments</comments>
		<pubDate>Thu, 10 Feb 2011 03:35:13 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[French Cuisine]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Apilco]]></category>
		<category><![CDATA[Le Souffle restaurant]]></category>
		<category><![CDATA[Souffles]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=870</guid>
		<description><![CDATA[In the popular film Something&#8217;s Gotta Give starring Diane Keaton and Jack Nicholson, Keaton categorically declares that the Paris bistrot Le Grand Colbert has the &#8220;best roast chicken in the universe.&#8221; That got me thinking recently about Paris restaurants and French culinary classics&#8211;who has the best île flottante (floating island)? who has the best mousse au chocolat? [...]]]></description>
		<wfw:commentRss>http://www.elizabethnew.com/2011/02/09/the-best-souffles-in-the-universe/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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		<title>Scenes from the French Vinaigrette Workshop!</title>
		<link>http://www.elizabethnew.com/2011/02/09/scenes-from-the-french-vinaigrette-workshop/</link>
		<comments>http://www.elizabethnew.com/2011/02/09/scenes-from-the-french-vinaigrette-workshop/#comments</comments>
		<pubDate>Wed, 09 Feb 2011 23:32:27 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[France in the U.S.]]></category>
		<category><![CDATA[Cuisine & Culture Workshop]]></category>
		<category><![CDATA[French vinaigrettes]]></category>
		<category><![CDATA[salad dressing]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=860</guid>
		<description><![CDATA[A few hardy souls ventured out the Dallas snow and ice last weekend for the French Cuisine &#38; Culture workshop on French vinaigrettes. Here are some photos of our hands-on culinary adventure using dijon mustards, vinegars and oils to create outstanding French salad dressings. And then we enjoyed our various salad creations with homemade quiche lorraine  followed [...]]]></description>
		<wfw:commentRss>http://www.elizabethnew.com/2011/02/09/scenes-from-the-french-vinaigrette-workshop/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>To Market, to Market</title>
		<link>http://www.elizabethnew.com/2011/01/24/to-market-to-market/</link>
		<comments>http://www.elizabethnew.com/2011/01/24/to-market-to-market/#comments</comments>
		<pubDate>Mon, 24 Jan 2011 17:07:51 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[French Markets]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Paris food experience]]></category>
		<category><![CDATA[Rungis]]></category>
		<category><![CDATA[seasons]]></category>
		<category><![CDATA[Tour de France Lecture Series]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=793</guid>
		<description><![CDATA[One thing I love about many French cookbooks—and I mean cookbooks about French cooking in French or in English—is that they often include two things:  les menus (suites of dishes that go well together in one meal) and les produits de la saison (lists of seasonal fruits, vegetables, cheeses, meat and fish&#8211;yes, cheeses have seasons too!). [...]]]></description>
		<wfw:commentRss>http://www.elizabethnew.com/2011/01/24/to-market-to-market/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking in Paris (aka Meeting the French)</title>
		<link>http://www.elizabethnew.com/2011/01/10/cooking-in-paris-aka-meeting-the-french/</link>
		<comments>http://www.elizabethnew.com/2011/01/10/cooking-in-paris-aka-meeting-the-french/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 16:15:22 +0000</pubDate>
		<dc:creator>Elizabeth</dc:creator>
				<category><![CDATA[Food and Wine]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[Cooking class]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Meet the French]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.elizabethnew.com/?p=760</guid>
		<description><![CDATA[The trick about traveling is how to go deeper. How to go beyond the guidebook. How to visit but not be a tourist. How to not only see but also really SEE.
In my quarter century of going deeper into France, I have found one of the most rewarding ways to connect with the country is [...]]]></description>
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