Found 32 matches, showing 1 -
This month Darina shares some of the culinary highlights from Lucknow, a place that turned out to be full of surprises on a recent visit to India
This month Darina reminds us of the importance of the small shops that we so often value only when it is too late - and her favourite new recipes include a variation on the classic scone and a delicious way to cook that much maligned vegetable, the Brussels sprout.
This month Darina Allen comments on the food trends that are sweeping the world.
IT’S a hugely exciting time to be in food. Farmers are more optimistic about the future than they have been in years and a high percentage of start-up businesses are food related. more...
This month Darina takes a very long journey to the far north of Sweden - and it's rewarded with a very big treat
Christmas Recipes and Tips - and Good News about Real Butter! The shops are brimming with tempting trinkets and baubles and canny shoppers are taking advantage of pre-Christmas bargains, and ticking off their lists. How good it feels to be organised, but more and more it’s a challenge for so many who are trying to balance both time and budget.
This month Darina writes about an aspect of 'cheap' food production that is rarely discussed - the human cost. And says it is time to ask questions. I was totally shocked by an article by George Arbuthnott in the Sunday Times Magazine recently on the human cost of our food...
Darina reflects on what the 12 Week Certificate Course means to the students who complete it - and proudly announces that both she and her brother Rory O’Connell have finally moved into the 21st century and have (very active) Facebook pages!
In the US something very interesting is happening, it’s virtually a grass roots revolution. However, it’s not just in the US, in cities all over the world people seem to feel a deep need to produce food locally once again. It would seem to be an international phenomenon – an eerie almost primeval reaction as if deep down people sense that there may be a shortage of food before too long.
When I heard of Honor Moore’s recent passing I was deeply saddened. Somehow one felt that this doyenne of Irish food writers would always be with us. I didn’t know Honor very well but remember her support, when I started the Ballymaloe Cookery School and her encyclopaedic knowledge of traditional Irish food.
This month Darina gives (and gets) some unusual advice on effortless entertaining. I’ve just learned the secret of how to give a totally stress free dinner party! So here’s how it’s done. On a recent trip to San Francisco Mary Risley invited eleven mutual friends around in my honour. It was to be an early dinner.