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- previous post: Canal House Cooks Lunch: chanterelles and sliced garlic braised in butter, a splash of rosé, and s&p served in a tangle of linguine with parsley and grated pecorino.
- next post: 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 wdvrfm.org. 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