<?xml version="1.0" encoding="UTF-8"?>
<?xml-stylesheet type="text/xsl" media="screen" href="/~d/styles/rss2full.xsl"?><?xml-stylesheet type="text/css" media="screen" href="http://feeds.cookinglight.com/~d/styles/itemcontent.css"?><rss xmlns:feedburner="http://rssnamespace.org/feedburner/ext/1.0" version="2.0">
  <channel>
    <title>Cooking Light: Entertaining</title>
    <link>http://www.cookinglight.com/entertaining/</link>
    <description><![CDATA[Entertaining - Cooking Light]]></description>
    <pubDate>Mon, Aug 27 2012 17:09:42 -04:00</pubDate>
    <image>
      <title>Cooking Light Entertaining Channel Image</title>
      <url>http://img4.cookinglight.com/static/sitemap/i/logo.gif</url>
      <link>http://www.cookinglight.com/</link></image>
    <atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="self" type="application/rss+xml" href="http://feeds.cookinglight.com/CookingLight/Entertaining" /><feedburner:info uri="cookinglight/entertaining" /><atom10:link xmlns:atom10="http://www.w3.org/2005/Atom" rel="hub" href="http://pubsubhubbub.appspot.com/" /><item>
      <title>Tailgating Menus</title>
      <description>Feed a hungry group of fans with these four menus.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/uoD_knxl7Bs" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/uoD_knxl7Bs/</link>
      <pubDate>Wed, Jan 02 2013 16:29:03 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2002/09/0209p18-tailgating-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2002/09/0209p18-tailgating-t.jpg?75:75" />
        <media:title>Feed the Crowd</media:title>
        <media:description><![CDATA[Football season is here again, and with it comes one of our favorite food experiences: tailgating. We've put together four great menus to satisfy any hungry group of sports (or grill) fans. All the salads and desserts can be made a day or two ahead, and everything else will cook right on the grill, whether it's in a stadium parking lot or your own backyard. Make a full menu, or mix and match; either way you'll be well fed and ready to root for your team.]]></media:description>
        <media:keywords>tailgating</media:keywords>
        <media:credit role="photographer">Kate Powers</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/entertaining/menus-for-entertaining/tailgating-menus-00400000026715/</feedburner:origLink></item>
    <item>
      <title>10-Minute Wine &amp; Beer Pairing: Blackened Chicken with Dirty Rice</title>
      <description>What to pair with smoky-spicy chicken breast and dirty rice?&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/UMFYGTrXUbw" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/UMFYGTrXUbw/</link>
      <pubDate>Thu, Nov 01 2012 02:30:00 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/04/1204p23-blackened-chicken-dirty-rice-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/04/1204p23-blackened-chicken-dirty-rice-t.jpg?75:75" />
        <media:title>Blackened Chicken with Dirty Rice</media:title>
        <media:description />
        <media:keywords>Wine &amp; Beer Matchmaker: Blackened Chicken with Dirty Rice Recipe</media:keywords>
        <media:credit role="photographer">Photo: John Autry</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/entertaining/wine/wine-matchmaker-blackened-chicken-dirty-rice-00412000074771/</feedburner:origLink></item>
    <item>
      <title>Radically Simple: Cheap Suppers</title>
      <description>Create restaurant-worthy meals from everyday ingredients. By Rozanne Gold&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/nyedra3Q9b0" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/nyedra3Q9b0/</link>
      <pubDate>Fri, Apr 12 2013 12:20:51 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/09/1209p134-roasted-cauliflower-fettuccine-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/09/1209p134-roasted-cauliflower-fettuccine-t.jpg?75:75" />
        <media:title>Roasted Cauliflower Fettuccine</media:title>
        <media:description />
        <media:keywords>Roasted Cauliflower Fettuccine</media:keywords>
        <media:credit role="photographer">Johnny Autry</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/simple-cheap-suppers-00412000077196/</feedburner:origLink></item>
    <item>
      <title>31 Expert Grilling Tips</title>
      <description>With tips and techniques from grill master Steven Raichlen, you can delight a few friends or a crowd with perfect versions of healthy chicken, fish, veggies, and more.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/IH9WI1k6sGg" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/IH9WI1k6sGg/</link>
      <pubDate>Wed, Oct 24 2012 11:10:41 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/07/1207p91-grilled-chicken-thighs-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/07/1207p91-grilled-chicken-thighs-t.jpg?75:75" />
        <media:title>31 Grilling Tips</media:title>
        <media:description><![CDATA[Tips from renowned guru of the grill  Steven Raichlen  will guarantee a smashing success at your next backyard cookout. All the recipes can be doubled or tripled for a party.  Grilled Chicken Thighs  1.  Go with thighs,  which have deeper, richer chicken flavor than breast meat. They can withstand the dry heat of the grill and stay moist. 2.  Dark meat is fattier than white,  so to cut your sat fat intake, take the skin off. But, leave the bone in. 3.  Coat the chicken  with a bold spice rub to amp up flavor. 4.  Grill the chicken over indirect heat.  Putting the meat over the cooler side of the grill cooks it slowly, gently, and evenly and ensures the glaze won't scorch. 5.  Finish it for five minutes  over direct heat to add delicious light charring and caramelize the glaze.  View Recipe: Grilled Chicken Thighs with Ancho-Tequila Glaze  ]]></media:description>
        <media:keywords>31 Grilling Tips, Grilling Tips, Summer Grilling, Summer Party Grilling, Party Grilling, Grilling</media:keywords>
        <media:credit role="photographer">Photo: Johnny Autry</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/cooking-101/techniques/grilling-tips-steven-raichlen-00412000076329/</feedburner:origLink></item>
    <item>
      <title>10-Minute Wine Pairing: Seared Scallops and Herb Butter Sauce</title>
      <description>This month's matchmaking finds three wine strategies for seared scallops and buttery herb sauce.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/6QvA0hwLqlU" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/6QvA0hwLqlU/</link>
      <pubDate>Thu, Feb 07 2013 16:49:34 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/06/1206p68-seared-scallops-herb-butter-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/06/1206p68-seared-scallops-herb-butter-t.jpg?75:75" />
        <media:title>The Best Wine for Seared Scallops and Herb Butter Sauce</media:title>
        <media:description><![CDATA[We have three different wine strategies to suit seared scallops and buttery herb sauce perfectly, no matter what you're looking for. View Recipe: Seared Scallops and Herb Butter Sauce]]></media:description>
        <media:keywords>The Best Wine for Seared Scallops and Herb Butter Sauce Recipe</media:keywords>
        <media:credit role="photographer">Photo: Johnny Autry</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/entertaining/wine/wine-with-scallops-00412000075662/</feedburner:origLink></item>
    <item>
      <title>1-Cooler, 1-Weekend Getaway</title>
      <description>We’ve got five easy meals that are perfect for a weekend getaway.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/awGwY0K2uKg" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/awGwY0K2uKg/</link>
      <pubDate>Mon, Apr 01 2013 02:00:00 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2010/08/1008p160-large-cooler-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2010/08/1008p160-large-cooler-t.jpg?75:75" />
        <media:title>Cooler Packing 101</media:title>
        <media:description><![CDATA[We’ve got a plan that will give you an entire weekend of meals with one cooler. If you’re following our plan to the letter, download our  Cooler Packing List  that outlines specifically what you’ll need to pack. For general cooler packing, here are a few tips. Pack raw meats, fish, and produce sealed in plastic bags on the bottom. Next layer in produce, dairy, eggs, and perishable condiments. Save space by packing just what you think you’ll need for the weekend. And remember to fill the cooler all the way up; the ice will melt faster if it’s full of room-temperature air. If you store your cooler in a hot garage, bring it inside the night before so you can start with a cooled-off vessel. Use solid ice or reusable gel-filled ice packs on the bottom, pack food, then fill in the gaps with bags of cubed ice. Once it’s packed and ready, stow in the trunk, away from light, and put a blanket or sleeping bag around it for extra insulation. ]]></media:description>
        <media:keywords />
        <media:credit role="photographer">Photos: Charles Masters &amp; Randy Mayor</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/entertaining/menus-for-entertaining/healthy-vacation-cooking-00412000068066/</feedburner:origLink></item>
    <item>
      <title>100 Healthy Dessert Ideas</title>
      <description>If you're searching for something sweet, you've met your match.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/GC595hkFU6c" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/GC595hkFU6c/</link>
      <pubDate>Fri, Apr 19 2013 04:00:00 -04:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/SE/1110se-tr-chocolate-mint-bars-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/SE/1110se-tr-chocolate-mint-bars-t.jpg?75:75" />
        <media:title>Chocolate-Mint Bars</media:title>
        <media:description><![CDATA[You'll love these Chocolate-Mint Bars if you're a big fan of the thin chocolate-mint Girl Scout cookies or Andes candies. Refrigerating the bars allows the mint layer and glaze to set properly. For a more grown-up taste, you can substitute dark chocolate chips for some or all of the semisweet chocolate chips in the glaze.  View Recipe: Chocolate-Mint Bars  ]]></media:description>
        <media:keywords>Chocolate-Mint BArs</media:keywords>
        <media:credit role="photographer" /></media:group><feedburner:origLink>http://www.cookinglight.com/food/recipe-finder/healthy-dessert-ideas-00412000076052/</feedburner:origLink></item>
    <item>
      <title>Party Appetizers</title>
      <description>Whether it's a quiet night with friends or a big crowd to watch the game, these hors d'oeuvres are perfect.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/jifIwkskgpY" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/jifIwkskgpY/</link>
      <pubDate>Fri, Jan 25 2013 11:34:46 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2011/SE/1110se-tr-mini-corn-bread-crab-cakes-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2011/SE/1110se-tr-mini-corn-bread-crab-cakes-t.jpg?75:75" />
        <media:title>Mini Corn Bread Crab Cakes with Lemon-Caper Sauce</media:title>
        <media:description><![CDATA[These little gems are easy to make ahead and are sure to impress, as they did at  hoboshome 's party. "A huge hit at a holiday potluck! The sauce was an excellent complement to the crab cakes. This will be my go-to recipe for crab cakes. They make such a luxurious appetizer."  View Recipe: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce  ]]></media:description>
        <media:keywords>Mini Corn Bread Crab Cakes with Lemon-Caper Sauce</media:keywords>
        <media:credit role="photographer">Becky Luigart-Stayner</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/entertaining/menus-for-entertaining/five-star-party-appetizers-00400000039522/</feedburner:origLink></item>
    <item>
      <title>Dinner Tonight</title>
      <description>One of these simple dinner menus can be on your table in well under an hour.&lt;img src="http://feeds.feedburner.com/~r/CookingLight/Entertaining/~4/DJPcBUEw_AM" height="1" width="1"/&gt;</description>
      <link>http://feeds.cookinglight.com/~r/CookingLight/Entertaining/~3/DJPcBUEw_AM/</link>
      <pubDate>Wed, Jan 23 2013 11:03:12 -05:00</pubDate>
      <media:group xmlns:media="http://search.yahoo.com/mrss/">
        <media:content type="image/jpeg" url="http://img4.cookinglight.com/i/2012/11/1211p106-spanish-spaghetti-olives-s.jpg?150:150" />
        <media:thumbnail type="image/jpeg" url="http://img4.cookinglight.com/i/2012/11/1211p106-spanish-spaghetti-olives-t.jpg?75:75" />
        <media:title>Spanish Spaghetti with Olives</media:title>
        <media:description><![CDATA[READER FAVORITE!       Time:  30 minutes  Kid Pleaser:  Sub chicken broth for sherry, and either omit the olives or change to milder black ones.  Serve with Pear, Date, and Manchego Salad:  Arrange 1 cup gourmet salad greens on each of 4 plates. Finely chop 2 ripe Bosc pears; toss with 2 teaspoons lemon juice. Divide pears, 6 finely chopped dates, and 2 tablespoons chopped walnuts evenlyh among salads. Combine 1 ½ tablespoons extra-virgin olive oil, 2 teaspoons sherry vinegar, ¼ teaspoon salt, and 1/8 teaspoon black pepper; stirk with a whisk. Drizzle evenly over salads. Top each salad with ½ ounce shaved Manchego cheese.  View Recipe: Spanish Spaghetti with Olives   Watch Video Demo]]></media:description>
        <media:keywords>dinner tonight, dinner recipes, dinner menu, dinner menus</media:keywords>
        <media:credit role="photographer">Becky Luigart-Stayner</media:credit></media:group><feedburner:origLink>http://www.cookinglight.com/food/everyday-menus/dinner-tonight-quick-easy-meals-00400000057114/</feedburner:origLink></item></channel></rss>
