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	<title>Brazen Kitchen</title>
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	<link>http://brazenkitchen.com</link>
	<description>&#124; Food Porn. Food Policy. All in One.</description>
	<lastBuildDate>Tue, 14 May 2013 18:10:40 +0000</lastBuildDate>
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		<title>How to be a Locavore Lush</title>
		<link>http://brazenkitchen.com/2013/05/14/how-to-be-a-locavore-lush/</link>
		<comments>http://brazenkitchen.com/2013/05/14/how-to-be-a-locavore-lush/#comments</comments>
		<pubDate>Tue, 14 May 2013 18:10:40 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktails]]></category>
		<category><![CDATA[locavore]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1811</guid>
		<description><![CDATA[&#160; It was 1:00 p.m. on a Tuesday, and I needed a designated driver. One of the benefits hazards of my job is that indulging shamelessly is a midday necessity from time to time. This week, I had an appointment with my friend, Elizabeth Gilgunn, chef and author at Slow Cooked Pittsburgh. Gilgunn is currently giving a series of Quickie Cocktail Classes at the Pittsburgh Public Market that teaches the art of making amazing, DIY cocktails. I was her happy guinea pig. We drank sustainably. We drank local. And we drank well. I was ecstatic to learn that Gilgunn uses local ingredients in her cocktails. This makes so much sense, especially since we have amazing local distillers such as Boyd &#38; Blair and Wigle Whiskey in the mix. “My favorite drinks are “fresh,” says Gilgunn. “No matter what bottled ingredients I’m using, I always like to add something from the garden. My absolute favorite drinks are strictly local – sourcing everything from the alcohol, to the sweeteners, to the flavors from local growers and producers.” Locavore lush. Sure, I can live with that. Gilgunn started to get passionate about making her own craft cocktails after careful inspection of an impulse purchase of “honey liqueur” showed [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>The Brazen Kitchen on POPCity</title>
		<link>http://brazenkitchen.com/2013/05/06/the-brazen-kitchen-on-popcity/</link>
		<comments>http://brazenkitchen.com/2013/05/06/the-brazen-kitchen-on-popcity/#comments</comments>
		<pubDate>Mon, 06 May 2013 16:08:10 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Ramblings]]></category>
		<category><![CDATA[POP City]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1802</guid>
		<description><![CDATA[POP City Media featured The Brazen Kitchen last week. I&#8217;m honored and proud to talk about all the wonderful things this community is doing toward healthier eating. Again, thank you for the support and sharing all the goodness with me! Read the article on POP City. &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Roasted Asparagus and Ramps, Ramp Crepes, Ramp Macadamia Nut Pesto</title>
		<link>http://brazenkitchen.com/2013/05/02/roasted-asparagus-and-ramps-ramp-crepes-ramp-macadamia-nut-pesto/</link>
		<comments>http://brazenkitchen.com/2013/05/02/roasted-asparagus-and-ramps-ramp-crepes-ramp-macadamia-nut-pesto/#comments</comments>
		<pubDate>Thu, 02 May 2013 04:32:29 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[gluten-free vegan brownies]]></category>
		<category><![CDATA[ramps]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1795</guid>
		<description><![CDATA[I will not write about ramps. I will not write about ramps. I will not write about ramps! No, no, no. I resist the urge to jump on the bandwagon that the 1,000,000 food blogs and food magazines and food radio shows and Instagrammers are on. …….. Okay fine. I give up.  I’ll write about it. It’s too hard not to. In fact, I’ll write about it and use it three different ways in a recipe. If I’m going to give in, I’m giving in BIG TIME. All the way, baby! Ramps (or wild leeks) are perennials whose flavor is the best “2-in-1” of the sauté world: garlic and onion together. How can one resist that magic coupling? Ramps grow early in the spring for a brief period of time and their appearance has every food-obsessed person &#8212; armed with a camera phone and social media &#8212; hunting for them and posting their find posthaste. And as soon as they do, multiple, almost-instantaneous and simultaneous “where did you find its” arrive in their comments box, Twitter responses and Instagram notes. For good reason because ramps are actually not easy to find. I learned from my friend and forager, Melissa Sokulski [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Why I Am Not Going to &#8220;Live Below The Line&#8221; {The BK on GOOD Magazine}</title>
		<link>http://brazenkitchen.com/2013/04/30/why-i-am-not-going-to-live-below-the-line/</link>
		<comments>http://brazenkitchen.com/2013/04/30/why-i-am-not-going-to-live-below-the-line/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 14:44:16 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Ramblings]]></category>
		<category><![CDATA[live below the line]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1783</guid>
		<description><![CDATA[This week, more than 20,000 people are expected to participate in the campaign to raise money and awareness for global poverty by “living below the line.” That is, they will take on the challenge of spending no more than $1.50 day on food –- the amount that the World Bank identifies as the extreme poverty line. 1.4 billion people in the world live in extreme poverty. In the United States, over 1.2 million households &#8212; over 3.8 million people &#8212; live on less than what we spend on a latte. Ben Affleck and Josh Groban are doing it. My friend and colleague, Jayda Siggers is doing it. She asked me to do it with her. I said no. I’m not going to live below the line. I’m not going to take on the challenge. I choose not to. I choose not to because I have a 7-month old who is exclusively breastfed. As I talked this through with Jayda – a nutritionist – she cautioned that the radical drop in calories overnight will cause enough stress to decrease milk production. It will also compromise the fatty acid profile in the milk that my son needs to grow. I have this [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>How to Make Avocado Sandwiches (Thug Kitchen-Approved!)</title>
		<link>http://brazenkitchen.com/2013/04/29/how-to-make-avocado-sandwiches-thug-kitchen-approved/</link>
		<comments>http://brazenkitchen.com/2013/04/29/how-to-make-avocado-sandwiches-thug-kitchen-approved/#comments</comments>
		<pubDate>Mon, 29 Apr 2013 19:34:13 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1776</guid>
		<description><![CDATA[Its not every week that I swoon over a tweet. But last week I did. Thug Kitchen tweeted me. You know it. I favorited and retweeted that thing quick. And its all because of these avocado sandwiches. &#8220;Those avocado combos look fucking legit.&#8221; If Thug Kitchen approves, you must try it. See the post on Pittsburgh Magazine. &#160; &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>{From the Archives} Garlic Mustard and Stinging Nettle Pesto</title>
		<link>http://brazenkitchen.com/2013/04/23/from-the-archives-garlic-mustard-and-stinging-nettle-pesto/</link>
		<comments>http://brazenkitchen.com/2013/04/23/from-the-archives-garlic-mustard-and-stinging-nettle-pesto/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 15:31:10 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1766</guid>
		<description><![CDATA[I can&#8217;t believe The Brazen Kitchen is two years old and The Brazen Kitchen ON Pittsburgh Magazine is a year old! Yes, I will say it. Time flies! Every Tuesday, I will be posting archive recipes from the blog or the magazine! I know I sometimes need a refresh on favorites I have forgotten in my kitchen! I hope you find it useful! One of my favorite posts ever is the maiden post on Pittsburgh Magazine &#8211; Garlic Mustard and Stinging Nettle Pesto. Aside from using surprising ingredients (weeds!) for a beloved staple, this recipe spawned a hit NPR Weekend Edition story and a Garden Fork TV episode. Garlic Mustard and Stinging Nettle Pesto with Roasted Walnuts Yield: About 1 1/2-2 cups My motto with greens is “when in doubt, pesto.” I think its one of the best ways to prepare a newly encountered green to appreciate its full flavor. And this combination did not disappoint. I used roasted walnuts to round out and deepen the flavor even more and lemons provided a beautiful counterbalancing brightness. 2-3 cups garlic mustard leaves 1 cup packed blanched stinging nettle leaves* 3/4 cup roasted walnuts 4 cloves garlic 1 cup extra virgin olive oil [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black-eyed Pea Fritters with Bayou Marinara</title>
		<link>http://brazenkitchen.com/2013/04/16/black-eyed-pea-fritters-with-bayou-marinara/</link>
		<comments>http://brazenkitchen.com/2013/04/16/black-eyed-pea-fritters-with-bayou-marinara/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 03:08:52 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1753</guid>
		<description><![CDATA[Finally! The recipes for the vegan entree at last week&#8217;s Bar Marco No Menu Monday! The plate included: Black-Eyed Pea Fritters with Bayou Marinara, Mackin&#8217; Cheese and Southern-Style Collard Greens topped with Picked Tomatoes. BOO YAH! For the Black-eyed Pea Fritters and the Collard Greens, head on over to The BK on Pittsburgh Magazine. For the Mac and Cheese, check out the first ever post on The Brazen Kitchen! And the recipe for Bayou Marinara is below. ENJOY! BAYOU MARINARA Based on Bryant Terry&#8217;s Hot Pepper Sauce Yields 1 cup 1/4 c. olive oil 1 small red onion, diced 1 t. cumin 1/4 t. cayenne sea salt 3 cloves garlic, minced 1/4 c. tomato paste 3/4 c. chopped tomatoes or strained tomatoes pepper 1. In a small saucepan, warm the oil and saute the onions. When soft, add cumin, cayenne, salt. 2. Add garlic and saute for 2 minutes more. Add the rest of the ingredients and simmer until it starts to thicken. 3. Transfer the ingredients to a blender, add pepper and puree.]]></description>
		<wfw:commentRss>http://brazenkitchen.com/2013/04/16/black-eyed-pea-fritters-with-bayou-marinara/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Chef-for-a-Night to Raise Funds for Food Revolution!</title>
		<link>http://brazenkitchen.com/2013/04/16/chef-for-a-night-to-raise-funds-for-food-revolution/</link>
		<comments>http://brazenkitchen.com/2013/04/16/chef-for-a-night-to-raise-funds-for-food-revolution/#comments</comments>
		<pubDate>Wed, 17 Apr 2013 02:39:17 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1746</guid>
		<description><![CDATA[Last week, I played restaurant at Bar Marco to raise funds for the Obama High School Cooking Club &#8212; a Food Revolution Pittsburgh project. Working in the restaurant kitchen was one of the best times I&#8217;ve ever had. Read all about it on Pittsburgh Magazine! &#160;]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Kale and Pineapple Stew with Peanut Sauce in THE HOUSE SPECIAL with Kate Stoltzfus</title>
		<link>http://brazenkitchen.com/2013/04/01/kale-and-pineapple-stew-with-peanut-sauce-in-the-house-special-with-kate-stoltzfus/</link>
		<comments>http://brazenkitchen.com/2013/04/01/kale-and-pineapple-stew-with-peanut-sauce-in-the-house-special-with-kate-stoltzfus/#comments</comments>
		<pubDate>Mon, 01 Apr 2013 14:08:33 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[how to make kale stew]]></category>
		<category><![CDATA[kale pineapple stew]]></category>
		<category><![CDATA[kate stoltzfus]]></category>
		<category><![CDATA[the house special]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[video]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1731</guid>
		<description><![CDATA[I would say the first seeds of this video project were planted 15 years ago during my first summer in Brooklyn. I had a mile walk from the subway to my apartment and I looked forward to it every evening. I walked a long stretch under the canopy of trees, on streets lined with brownstones. In the purple-gold hue of the late sunset, from the sidewalk, I could see people in their kitchens, busy with dinner preparations. And it was always so interesting. Slices of life. A mom with a phone clutched between her shoulder and ear, talking while darting from one end of the kitchen to the other; a man with a sharpening steel prepping his knife for some serious chopping; a woman getting a box from the freezer; a couple talking and drinking wine while sharing dinner right in the kitchen. I had just moved to this big city and these scenes, accompanied by my own internal narratives, somehow helped make the anonymous city more personal. Kitchens are personal. And I guess that’s why kitchens often become the center of the home. When we have dinner parties, the living room is only second to the kitchen in terms [...]]]></description>
		<wfw:commentRss>http://brazenkitchen.com/2013/04/01/kale-and-pineapple-stew-with-peanut-sauce-in-the-house-special-with-kate-stoltzfus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>A Berry Good Smoothie</title>
		<link>http://brazenkitchen.com/2013/03/18/a-berry-good-smoothie/</link>
		<comments>http://brazenkitchen.com/2013/03/18/a-berry-good-smoothie/#comments</comments>
		<pubDate>Mon, 18 Mar 2013 15:08:43 +0000</pubDate>
		<dc:creator>Leah</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[berry smoothie]]></category>
		<category><![CDATA[cleanse]]></category>
		<category><![CDATA[farm to table conference]]></category>
		<category><![CDATA[pittsburgh magazine]]></category>

		<guid isPermaLink="false">http://brazenkitchen.com/?p=1725</guid>
		<description><![CDATA[&#160; &#8220;Winter fashion&#8221; may be an oxymoron but this &#8220;healthy treat&#8221; is not! Head on over to Pittsburgh Magazine to get the skinny on spring cleaning (not with a broom &#8211; with The Clean Plate Cleanse) and FREE tickets to the Farm to Table Conference on March 22 and 23. I am speaking on Saturday March 23 at 1:00 PM &#8212; hope to see you there! Hurry, the contest ends tomorrow! &#160;]]></description>
		<wfw:commentRss>http://brazenkitchen.com/2013/03/18/a-berry-good-smoothie/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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