The Paris restaurant scene has sprung back into life. That may sound like a bizarre observation considering its reputation as the gastronomic capital of the world.

This week I’m sharing a full body kettlebell workout. For my recipe it’s my magic mocha balls and some delicious lime, chocolate and oat cookies.

Wild foods have never been so much in vogue, they are all over restaurant menus and we love it, writes Darina Allen

Ask any of my Certificate Course students where they would like to work when they finish their stint at the Ballymaloe Cookery School — at least a quarter will sigh wistfully and mention Ottolenghi and indeed many of my past students have worked there and loved their experience.

THIS week I’m chatting about ‘meal prep’ which is how the world of social media describes being organised with your food. I’m sharing two recipes that are a great example of how to meal prep well.

We are a few weeks into the college year now and for many, it’s been a shock to the system, a moment of realisation when the penny drops that you are absolutely on your own — to get up on time, feed yourself, do your washing and the gizillion other little things we’ve become accustomed to others doing for us.

Every now and then there’s a moment, a milestone which can indicate the end of an era. For me a recent experience in a West Cork village was just that.

It was one of the biggest television controversies in recent years, decried and probed by politicians, slammed by the press and ditched by 75% of its on-screen talent.

This week I’m sharing my top tips for an efficient shop. The tricks I use help to keep it as cost effective as possible and to make eating well for the rest of the week child’s play.

Three times a year we offer a tapas course, it’s always oversubscribed as is the canapé class. We all love little bites of something tasty and delicious - such a lovely way of eating.

APRICOTS have a luscious perfumed smell that can evoke the far away warm climates of their origin.

I have included the recipe for lemon slices in this column before, but decided to add it again, says Michelle Darmody.

Cookbooks are often passed from generation to generation within families, mapping out stories that can be traced through time, says Michelle Darmody.

Takashi Miyazaki tells Joe McNamee how his little Japanese takeaway in Cork became one of the country’s most celebrated eateries.

There is no such thing as bad weather, just bad clothing — and when it comes to Ireland it couldn’t be truer, says Derval O’Rourke.

We are coming into the most super exciting time of the year for both cooks and gardeners. The summer produce is ready to harvest at last, says Darina Allen.

Jeff Gordinier has lunch with Massimo Bottura, the man voted the number one chef in the world.

Vegans, look away now!

A hottie herb used to make pesto has become a household favourite. Valerie O’Connor offers mouth-watering tips on how to grow this taste-osterone fuelled Italian.

Valerie O’Connor shares her family recipe for home-made croquettes — the perfect Christmas gravy-train.

Limerick may no longer be Ireland’s city of culture but there is one culture shock doing the rounds that deserves a reward.

The maker of Cadbury Creme Eggs has defended the controversial change of recipe after losing millions in sales last year.

Drop is tapping into the potential of the digital kitchen with its weighing scale and recipe app, writes Trish Dromey.

Food blogger Roz Crowley takes us into her kitchen and shares her recipe for baking chocolate mousse cake.