SANTA is coming and the excitement has reached fever pitch in this neck of the woods.
With only one-and-a-half weeks to go to Christmas, this week I am devoting my column to edible gifts, there are a zillion delicious suggestions I could make and you too can have fun in the kitchen, so why not decide to have a cooking party with a couple of pals.More
CAN YOU believe it’s 25 years since my A Simply Delicious Christmas was first published, I had brown hair and red glasses and had just done my first Simply Delicious series on television.
Remember mutton? Now in reality an almost forgotten flavour. So what exactly is the definition of mutton?
AVE we Irish got a taste for spices or what! Thirty years ago, when I first started the Ballymaloe Cookery School, garlic was still considered by many to be daring and exotic.More
ONCE a term on the 12-week certificate course, all the students pile into a bus.
MICHAEL KELLY and his merry team of GIYers are definitely ‘ change makers’. Similar to Slow Food, this movement was born out of frustration and indignation.
Guess where I’ve just been, Zionsville, Alabama. I couldn’t have found it on a map up to last week, but I now know it’s close to Indianapolis.
ALMOST every culture around the world marks Halloween, the Day of the Dead or All Souls Day in it’s own magical way, but despite the differences, the basic idea behind all these customs is to honour, remember and appease the dead.
IFEST, the first major celebration of Irish culture and food was held in Boston recently.More
The return to college has produced lots of nightmare stories, as students scramble to find affordable accommodation in a scarce and challenging market.More
THE Scots have spoken loud and clear, they will remain in the union but nothing will ever be quite the same again.More
Every year when Leaving Cert results are released there’s a flurry of excitement and weeks of stress and nail biting until students eventually manage to get onto the courses they have their hearts set on (or their parents have!)More
APPLES apples everywhere, ripening faster than we can cook or eat them. So beautiful that we can’t bear to waste even the windfalls, so what to do?More
I’m just back from the MAD Food Symposium in Copenhagen, one of the craziest and most influential food events on the planet.More
Back to school is a busy and expensive time for so many families around the country and now there’s the challenge of school lunches. This week I’ll concentrate on packed lunches and in future columns I’ll have suggestions for college students.More
THE hottest restaurant ticket this summer wasn’t in Dublin, Cork or even Galway.More
WOW, there’s going to be the biggest crop of blackberries this year, so I am gearing myself up for lots of picking expeditions.More
FOR gardeners who grow vegetables and fruit, this is the time of abundance, a period of joy and frustration in equal measure. At last the opportunity to enjoy the fruits of all that digging and hoeing but often there are not enough meal times to use up every last scrap.More
EVERY year we have a thanksgiving feast in the greenhouses towards the end of July — A Long Table dinner for 100 people in the midst of the tomato vines and scarlet runner beans.More
IT’S a long while since I came across a cook book where I wanted to cook virtually everything in the book and it didn’t even belong to me.More
THE Oxford Food Symposium is a weekend conference that brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history.More