Joe McNamee brings you the latest news from the Irish food world.MORE
This week I’m chatting about pre and post workout nutrition. It’s a question I get asked a lot! For my recipes, it’s my blueberry protein pancakes and red lentil dahl, both perfect for fuelling your busy life.
In January I swing like a pendulum between my perceived new, healthier self and the more usual me. The me who wants to sit on the couch, eat comfort food, with a pile of books and films at my side, and wait for the evenings to brighten up before facing the world.MORE
Suffering from January blues? Here’s the cure — a big pot of bubbling stew and even if you never cooked a thing in your life you can do this.
THE magical curative properties of Jewish penicillin — chicken soup — is the stuff of legend — and of Jewish jokes. And if we believe it, perhaps it works. There’s no doubt that a steaming mug of hot, tasty liquid, served with TLC makesus feel better, writes Roz Crowley.MORE
A diet that allows carbs and chocolate? We’re loving it already. Carolyn Moore talks to a doctor turned nutritionist about how to drop weight and keep it off in 2018.MORE
This week I’m chatting about the tsunami of diet advice that is coming your way in January.MORE
With every January comes the desire, for many, to undo all of the excesses of the Christmas season.MORE
Do, please, come in and sit down, 2018! Extend your palm thusly, that Mystic Menu might divine your path over the coming 12 months. As always, this Al-Menu-nac for the year ahead begins with a brief look at predictions delivered in January last year, the hits and the misses.MORE
January is a time to look ahead in hope and my main hope for 2018 is that independent, quality wine shops can stay in business.MORE
The Ballymaloe House ‘sweet trolley’ is legendary indeed. For over 50 years it has been wheeled around the dining rooms at Ballymaloe House piled high with tempting desserts to tantalise guests at the end of their meal.MORE
Rugby star Claire Molloy must be one of the very few who is trying not to lose weight in January, writes Clodagh Finn.
Every city needs an iconic cafe, the kind of place that appears in guide books but is also frequented by locals, rich and poor alike, writes Joe McNamee.
I just love that the tradition of celebrating Little Christmas or Nollaig na mBan, as it was known, has once again become super cool. Why wouldn’t it?MORE
This week I’m sharing my take on the good, the bad and the ugly of 2017.MORE
Welcome to Part II of The Munchies 2017, in which The Menu salutes some of the heroes and achievements of the culinary calendar.MORE
I find that this a lazy, hazy week where time goes slow and nobody is quite sure what day it is. It is the perfect time to bake something beautiful for the last and hopefully most fun party of the year.MORE
New Year is just a day away so this week we are talking fizz with a focus on Champagne. Making Champagne or fine sparkling wine is not cheap given the complexity of the production process. Certainly a few euro is added for prestige purposes but this also happens with the best Californian fizz and with Cava, writes Leslie Williams.MORE
An international campaign is encouraging people to go vegan in January. But is it healthy to cut out all animal-based foods, asks Sharon Ní Chonchúir.MORE
Coconut has trended well for the last few years. It’s an odd one as it is rich in saturated fats, often considered the undesirable fats.MORE
This week I’m sharing a partner workout perfect for getting everyone up, moving and having a bit of fun over Christmas.
Welcome to Part I of The Munchies 2017, in which The Menu salutes some of the heroes and achievements of the culinary calendar. (Next week, Part II.)MORE
If you have time for baking this weekend it could be handy to bake some bread. A nice loaf is a great way to use up leftovers.MORE
ALL set for Christmas? I hope so but if you’re not, let me cheer you up… neither am I and despite all my good advice, I’m still whizzing around gathering up bits and pieces and trying to wrap some last minute pressies.MORE
READY, steady… stop. Before you hit the accelerator pedal and go full speed ahead into the festive season, take a word of advice from food writer Caitriona Redmond. “Christmas is a marathon, not a sprint,” she says.MORE
The recipe included here, for chocolate and roasted hazelnut spread, is a healthy enough version, writes Michelle Darmody.MORE
BAKERS are on top form this year with the best mince pies ever to suit many tastes. Given the high standard this year, we had to leave out quite a few from supermarkets whose pastry was a bit claggy due to the use of ingredients added for longer shelf life, writes Roz Crowley.MORE
None of us want surprises at the Christmas dinner table – it’s all about tradition. From turkey to ham, spiced beef to Brussels sprouts, Darina Allen shares her perfect festive menuMORE
Want to serve up a stress-free Christmas dinner? Neven Maguire helps you get readyMORE
From the main course to the pudding, wine columnist Leslie Williams has the perfect drinks list for the festive seasonMORE
Joe McNamee has travelled the country reviewing restaurants for his Weekend column. Here, he pays tribute to the very best in his annual food awardsMORE
Brother and sister Rory O’Connell and Darina Allen recall their childhood Christmas memories with Marjorie BrennanMORE
As Paul Flynn marks 20 years of the Tannery, he shares his ideal Christmas menu with Vickie MayeMORE
Our baking columnist Michelle Darmody whips up some delicious dessert options for Christmas Day, from mince pies to ginger chocolate starsMORE
You don’t have to pile on the pounds over the festive season – Derval O’Rourke has some healthy alternativesMORE
Looking for gift ideas for food lovers? Strap yourselves in for a Christmas shopping spree with The Menu.MORE
Leslie Williams pays a visit to Michaels restaurant, 57 Deerpark Road, Mount Merrion, Co DublinMORE
Party season is upon us and today’s recipes are all designed to help you impress any visitors. Sausage rolls and smoked salmon both remind me of Christmases gone by. Both were always in our house at this time of year.MORE
IT MAY be the tail end of November but Christmas is about to arrive in Midleton, the town abuzz as crowds gather for the official lighting of the town’s yuletide illuminations.MORE
Valerie O’Connor says sneaking a few ferments onto the Christmas dinner table will provide some probiotic food.MORE