<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><atom:link href="http://cbs13.com/food/resources_rss.xml" rel="self" type="application/rss+xml"/><title>CBS13/CW31: Sacramento's Source For Breaking News, Weather and Traffic</title><link>http://cbs13.com/food</link><description><![CDATA[CBS13/CW31: Sacramento's Source For Breaking News, Weather and Traffic]]></description><language>en-US</language><copyright><![CDATA[(c)  MMIX Sacramento Television Stations Inc. All rights reserved.]]></copyright><pubDate>Sun, 08 Nov 2009 06:10:40 GMT</pubDate><ttl>5</ttl><item><title><![CDATA[Tony Tantillo: Spring Mix]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1277217.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1277217.html</link><description><![CDATA[Today's tip of the week is going to be with SPRING MIX. Did you
know at one time spring mix was hard to find? That's right, specialty
stores only and $10 a pound. Now no matter where you go, you're going
to find spring mix.
]]></description><pubDate>Wed, 28 Oct 2009 22:47:15 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Pomegranates]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1264543.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1264543.html</link><description><![CDATA[Today's tip of the week is going to be with POMEGRANATES. It's pomegranate season and they're going to be around two or three months and then they're going to go away until next year.
]]></description><pubDate>Thu, 22 Oct 2009 16:44:55 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Green Onions]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1250952.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1250952.html</link><description><![CDATA[Today's tip of the week is going to be with green onions. On the East
coast they're called scallions, but for all intents and purposes, to me
they're green onions. You know what? These are great in so
many different recipes, and they're used in many different recipes. As
a matter of fact, chef's use green onions, onions (regular onions, bulb
onions,) celery, and parsley, because they create an aroma that's hard
to replace, but you need to select and store them right or otherwise
the properties they have to enhance that recipe will be gone.
]]></description><pubDate>Thu, 15 Oct 2009 20:37:49 GMT</pubDate></item><item><title><![CDATA[Local Restaurant Expanding To Manhattan]]></title><guid>http://cbs13.com/food/local.template.2.1239656.html</guid><link>http://cbs13.com/food/local.template.2.1239656.html</link><description><![CDATA[A local family-run restaurant in Winters is Big Apple-bound. Buckhorn is opening up a new restaurant in Manhattan and it's going to be a very popular address -- 30 Rockefeller Plaza.
]]></description><pubDate>Sat, 10 Oct 2009 02:35:42 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Honey Seckel Pears]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1236747.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1236747.html</link><description><![CDATA[Today's tip of the week is going to be with one my favorite pears for
this time of year. You know it's fall, and it's apple and pear time
with citrus coming around pretty soon, but the pears this time of year
are the best, the peak of the season, and the honey Seckel&#151;these little
tiny pears&#151;are packed, loaded with flavor. These pears are small but
big in flavor; I've always wanted to say that.
]]></description><pubDate>Thu, 08 Oct 2009 22:20:57 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Locally Grown Apples]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1221581.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1221581.html</link><description><![CDATA[Today's tip of the week is going to be with LOCALLY GROWN APPLES coming into the market from all over the country. A lot of local growers with the small orchards, even large orchards,
are growing apples like the Honeycrisp apples and other varieties;
heirloom names and colors, ah&#133;I love this apple.
]]></description><pubDate>Thu, 01 Oct 2009 19:34:55 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Red Globe Grapes]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Red.2.1205691.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Red.2.1205691.html</link><description><![CDATA[Today's tip of the week is going to be with RED GLOBE GRAPES; in the fall grapes shine. As
a matter of fact, it's the peak of the season for late variety grapes,
and the red globe grape is a fresh crop grape, a late variety grape
into the market that's one of my favorites. They kinda look like grapes
on steroids, they're big, hence the name. Red globe grapes, you know,
"globe" means big; you get my drift.
]]></description><pubDate>Thu, 24 Sep 2009 16:56:43 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Nectarines]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1191100.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1191100.html</link><description><![CDATA[Today's tip of the week is going to be with NECTARINES. OK,
it's the fall and let's face it, it's October and nectarines are a
summer fruit. They're still out there and some late crops coming in in
different varieties, but some nectarines this time of year may not
taste any good. As a matter of fact, you cut one open and inside it'll
be like cotton and you don't want that, so this is not the time to
compromise at all with the selection and storage of nectarines, or
forget it, you're going to throw away your money, the flavor, and the
nutritional value. Let's talk about selection.
]]></description><pubDate>Thu, 17 Sep 2009 21:12:07 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Dandelion Greens]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1162544.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1162544.html</link><description><![CDATA[Well, this week's tip is going to be with DANDELION GREENS.&nbsp; I
love dandelion greens. They're bitter, but the flavor to me is
something very special when you prepare it right, and you dress it
right. The first thing you have to do is select it right, so let's talk
about selection shall we?
]]></description><pubDate>Thu, 03 Sep 2009 20:01:10 GMT</pubDate></item><item><title><![CDATA[Tony Tantillo: Garlic]]></title><guid>http://cbs13.com/food/Tony.Tantillo.Food.2.1175853.html</guid><link>http://cbs13.com/food/Tony.Tantillo.Food.2.1175853.html</link><description><![CDATA[Today's tip of the week is going to be with garlic, and as far as I'm
concerned there's not a dish with too much garlic and you can never
have enough garlic around the house, but you need to select it and
store it right to get all that flavor garlic has; ah&#133;garlic!
]]></description><pubDate>Thu, 10 Sep 2009 19:50:56 GMT</pubDate></item></channel></rss>