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We’ve been testing a braised pork and bourbon recipe for a dinner we have coming up in Kentucky this fall. It’s a process we love—talking the recipe through, cooking the dish, fussing over it, adjusting the flavors, the textures, and retesting the dish until we get it just how we want it. We’re getting very close with this one. It’s not a dish we’ll ultimately serve with avocados, but for lunch today, it sure hit the spot.

Stone fruit are in at manoffmarketgardens. Their luscious white peaches have a very short season so we gorge while we can. For lunch today, we paired them with peeled wedges of ripe tomatoes and the sheerest slices of prosciutto di Parma. We are talking all about peaches with Amy Manoff (and playing some cool tunes) tomorrow, Wednesday 4–5 pm, on The Canal House Kitchen Hour. So tune in to See you on the radio!

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