<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Passport Plate blog</title><link>https://passportplate.com/blog/</link><atom:link href="https://passportplate.com/blog/feed.xml" rel="self" type="application/rss+xml"/><description>Passport Plate collects the classic home cooking of every country, with clear recipes, US and metric measures, and the dish names in their own language.</description><language>en</language><lastBuildDate>Sun, 01 Nov 2026 14:58:40 +0000</lastBuildDate><item><title>Mămăligă in 25 minutes, without lumps</title><link>https://passportplate.com/blog/how-to-cook-mamaliga/</link><guid isPermaLink="true">https://passportplate.com/blog/how-to-cook-mamaliga/</guid><pubDate>Sat, 31 Oct 2026 08:00:00 +0000</pubDate><description>How to get smooth Romanian cornmeal without lumps, and what to serve with it.</description></item><item><title>Why Romanian cooks love sour flavours</title><link>https://passportplate.com/blog/sour-flavours-of-romania/</link><guid isPermaLink="true">https://passportplate.com/blog/sour-flavours-of-romania/</guid><pubDate>Wed, 28 Oct 2026 08:00:00 +0000</pubDate><description>Borș, sour cabbage and vinegar: a short look at the sour backbone of Romanian home cooking.</description></item></channel></rss>
