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	<title>The Foodies at Work &#187; cheese</title>
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	<link>http://www.thefoodiesatwork.com</link>
	<description>2 foodies, 2 cubicles, 2 cities, one giant appetite.</description>
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	<item>
		<title>Cheese Dumplings</title>
		<link>http://www.thefoodiesatwork.com/2013/09/11/cheese-dumplings/</link>
		<comments>http://www.thefoodiesatwork.com/2013/09/11/cheese-dumplings/#comments</comments>
		<pubDate>Wed, 11 Sep 2013 10:00:31 +0000</pubDate>
		<dc:creator><![CDATA[Miss Niss]]></dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[dumpling]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=5371</guid>
		<description><![CDATA[The last week of August was Dumpling Week on WBUR.  Miss Niss listened to a dumpling story from a different country each morning on her way to work that week.  From Italian tortellini to Chinese fried dumplings, there&#8217;s a lot of ways to look at dumplings. That same week, I saw a chef prepare pizza [&#8230;]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bridal Shower at Artisanal Cheese Center</title>
		<link>http://www.thefoodiesatwork.com/2013/05/10/bridal-shower-at-artisanal-cheese-center/</link>
		<comments>http://www.thefoodiesatwork.com/2013/05/10/bridal-shower-at-artisanal-cheese-center/#comments</comments>
		<pubDate>Fri, 10 May 2013 11:00:32 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Booze]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[artisanal]]></category>
		<category><![CDATA[bridal shower]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chelsea]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=5234</guid>
		<description><![CDATA[You may have noticed that TFAW are very wedding busy lately &#8212; one of us is getting married and the other is a guest at six weddings this year. Yup. Crazy. Us cheese fiends pick like-minded people for friends. I was excited to celebrate my friend C at her bridal shower wine/cheese tasting class at [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2013/05/10/bridal-shower-at-artisanal-cheese-center/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Product Review: Old Amsterdam Gouda</title>
		<link>http://www.thefoodiesatwork.com/2013/02/15/product-review-old-amsterdam-gouda/</link>
		<comments>http://www.thefoodiesatwork.com/2013/02/15/product-review-old-amsterdam-gouda/#comments</comments>
		<pubDate>Fri, 15 Feb 2013 12:00:14 +0000</pubDate>
		<dc:creator><![CDATA[The Foodies at Work]]></dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[gouda]]></category>
		<category><![CDATA[old amsterdam]]></category>
		<category><![CDATA[review]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=5105</guid>
		<description><![CDATA[Since the beginning, our motto at TFAW has always been &#8220;If we don&#8217;t have something nice to blog, don&#8217;t blog it.&#8221; We&#8217;re no phonies, and share only our honest and candid feedback on products and restaurants we love. All positive energy (for the most part&#8230; unless you really irk us and we very seldom let [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2013/02/15/product-review-old-amsterdam-gouda/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Where to Dine on the Upper East Side</title>
		<link>http://www.thefoodiesatwork.com/2013/02/07/where-to-dine-on-the-upper-east-side/</link>
		<comments>http://www.thefoodiesatwork.com/2013/02/07/where-to-dine-on-the-upper-east-side/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 12:00:15 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Foodie Ramblings]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[Reviews]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[beyoglu]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[earl's]]></category>
		<category><![CDATA[koffeecake corner]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[ues]]></category>
		<category><![CDATA[upper east side]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=5090</guid>
		<description><![CDATA[It&#8217;s an urban legend that you die a slow foodie death when you move from downtown Manhattan to the Upper East Side. A-Tooch convinced herself that the money she would save in rent could be spent on cab fare to travel back downtown to eat. I&#8217;ll admit, I did not give the UES enough credit. [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2013/02/07/where-to-dine-on-the-upper-east-side/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Gougères, again.</title>
		<link>http://www.thefoodiesatwork.com/2013/01/07/gougeres-again/</link>
		<comments>http://www.thefoodiesatwork.com/2013/01/07/gougeres-again/#comments</comments>
		<pubDate>Mon, 07 Jan 2013 12:00:00 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[christmas]]></category>
		<category><![CDATA[featured]]></category>
		<category><![CDATA[gougeres]]></category>
		<category><![CDATA[gruyere]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=5035</guid>
		<description><![CDATA[We've whipped up this recipe for gougères (fancy cheese puffs) over and over again. It never gets old.]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2013/01/07/gougeres-again/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Easy Enchiladas</title>
		<link>http://www.thefoodiesatwork.com/2012/05/15/easy-enchiladas/</link>
		<comments>http://www.thefoodiesatwork.com/2012/05/15/easy-enchiladas/#comments</comments>
		<pubDate>Tue, 15 May 2012 11:00:22 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Latin]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[enchiladas]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[salsa]]></category>
		<category><![CDATA[sour cream]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=4734</guid>
		<description><![CDATA[If A-Tooch had it her way, every night would be Mexican night for dinner. Unfortunately, this leaves no room for pizza, spaghetti or sushi, so I have to limit myself. My old roommate from California used to cook Mexi food quite a bit, so I&#8217;ve picked up some of her tricks along the way. When [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2012/05/15/easy-enchiladas/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cheesy Quinoa Bake for Passover</title>
		<link>http://www.thefoodiesatwork.com/2012/04/11/cheesy-quinoa-bake-for-passover/</link>
		<comments>http://www.thefoodiesatwork.com/2012/04/11/cheesy-quinoa-bake-for-passover/#comments</comments>
		<pubDate>Wed, 11 Apr 2012 10:00:32 +0000</pubDate>
		<dc:creator><![CDATA[Miss Niss]]></dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Passover]]></category>
		<category><![CDATA[quinoa]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=4724</guid>
		<description><![CDATA[Miss Yunks is trying to keep meals interesting during Passover and is using quinoa in ways she&#8217;s never used it before. The thought of cheesy quinoa came to mind as a dish with many servings to make for the week&#8217;s lunches at work. Based on the easy baked mac and cheese recipe I used here, [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2012/04/11/cheesy-quinoa-bake-for-passover/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Tart Flambee, the new version</title>
		<link>http://www.thefoodiesatwork.com/2011/08/24/tart-flambee-the-new-version/</link>
		<comments>http://www.thefoodiesatwork.com/2011/08/24/tart-flambee-the-new-version/#comments</comments>
		<pubDate>Wed, 24 Aug 2011 11:00:24 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cinema cafe]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tart flambee]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=3965</guid>
		<description><![CDATA[It&#8217;s always a good idea to have an extra ball of pizza dough in the freezer for when the mood strikes you. TFAW love to make our own inventive pizzas. I am a big fan of the Tart Flambee at Cinema Cafe in NYC &#8212; prepared in the traditional way with crème fraîche, leeks and [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2011/08/24/tart-flambee-the-new-version/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Eataly &#8211; NYC</title>
		<link>http://www.thefoodiesatwork.com/2011/07/21/eataly-nyc/</link>
		<comments>http://www.thefoodiesatwork.com/2011/07/21/eataly-nyc/#comments</comments>
		<pubDate>Thu, 21 Jul 2011 11:00:34 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Booze]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[eataly]]></category>
		<category><![CDATA[father's day]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[NYC]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pizza]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=3855</guid>
		<description><![CDATA[In her ripe old age, A-Tooch has learned the value of giving a good present &#8212; making sure you can share in the wealth. My dad, J-Tooch, had been wanting to visit Eataly since it opened about a year ago. He kept bringing the idea up on Friday nights or Saturday days. I refused. I [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2011/07/21/eataly-nyc/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Secret Recipe Club: Cheesy Potato Bake</title>
		<link>http://www.thefoodiesatwork.com/2011/07/18/secret-recipe-club-cheesy-potato-bake/</link>
		<comments>http://www.thefoodiesatwork.com/2011/07/18/secret-recipe-club-cheesy-potato-bake/#comments</comments>
		<pubDate>Mon, 18 Jul 2011 11:00:11 +0000</pubDate>
		<dc:creator><![CDATA[A-Tooch]]></dc:creator>
				<category><![CDATA[Blogger Event]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[Secret Recipe Club]]></category>

		<guid isPermaLink="false">http://www.thefoodiesatwork.com/?p=3832</guid>
		<description><![CDATA[When an ingredient or recipe is near and dear to your heart, it&#8217;s hard to take advice from others on how to cook it. In this latest edition of cooking with our native ingredients, resident Irishwoman A-Tooch dabbles with a new potato recipe. After Miss Yunks&#8217; success last month, I was on deck for this [&#8230;]]]></description>
		<wfw:commentRss>http://www.thefoodiesatwork.com/2011/07/18/secret-recipe-club-cheesy-potato-bake/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
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