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  • August 15, 2018

Canal House Cooks Lunch: Sliced yellow peaches and tiny golden cherry tomatoes tossed with thinly sliced red onion, salt and pepper, and some buttery extra-virgin olive oil. This is our kind of sweet and savory combination. Speaking of olive oil, please tune into The Canal House Kitchen Hour today from 4pm to 5pm (EDT) on We’ll be speaking all about olive oil with our friend and colleague, Peggy Knickerbocker. She wrote the definitive book on the subject “Olive Oil: From Tree to Table”—still in print 21 years later! @knickerbocker_fisher #oliveoil

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  • July 24, 2018

Canal House Cooks Lunch: shucked English peas; baby white turnips (sweet as candy); small, firm yellow squash and zucchini (plus two pinky-size zucchini); spring onions; a not-quite-dead-ripe tomato (peeled, of course); zucchini flowers; and a handful of foraged chanterelles. We let the vegetables sing their own song, doing nothing more than blanching or stewing them with fresh tarragon, bathing them in lots of salted butter, adding a splash of extra-virgin olive oil, and seasoning them with a crushed pepperoncini, salt, and pepper.

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  • May 2, 2018

Canal House Cooks Lunch: Every spring, a friend of ours reminds us to hold off mowing our lawns until Memorial Day. God forbid we’d cut down the dandelions and violets! She’s right, not only are they beautiful speckling the yard like fireflies in the night, they are edible, too, of course. It’s a glorious spring day, and the yard called us outside to gather tiny bitter dandelion leaves and a handful of light purple violets to top our tuna, bacon, and (hothouse) tomato sandwiches. All that work made us thirsty, so we washed down our lunch with tall glasses of rosé. @meadowsandmore

  • March 21, 2018

Canal House Cooks Lunch: We were all set to begin a more-salads-for-lunch regime, considering yesterday was the first full day of spring and we have some winter weight to shed. Then today in rolls “foureaster” storm, Toby, dumping about 12-inches of heavy, wet snow. So we cooked a potful of pasta and sauced it with meaty ragu. There’s a lot of shoveling to do and we girls do need our strength. When the sun comes out again and the snow melts away, we’ll give that no-carb regime a try.

  • February 26, 2018

Canal House Cooks Lunch: 5-Minute Hummus from Michael Solomonov’s upcoming book, Israeli Soul (Houghton Mifflin Harcourt, 2018). It lived up to its big brother, Zahav’s Hummus Tehina. We could just sit with two spoons and the delicious purée and have at it. But we decided to be civilized, put it on two plates, and add some trimmings: cherry bomb tomatoes, a few chickpeas, scallions, fresh cilantro and dill, lemon, and a good drizzle of extra-virgin olive oil. Happy Monday, dear friends. @michaelsolomonov @dkalins @zahavrestaurant

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