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The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)
Author: Jeanne Quigley
JEANNE QUIGLEY reviews The Goat’s Cheese, A cookery book inspired by the good people and great food of Skerries by Fergus Gannon, Danny Ward and Pete Radzwion (The Goat’s Cheese, paperback, 122pp, €25)

VEGAN Recipes from the Middle East, Parvin Razavi, published by Grub Street, London
Author: Darina Allen
Recently, I’ve had requests for vegan recipes as the interest in a vegan life style gathers momentum. The increase in numbers continues to confound the sceptics. There are a variety of reasons why people decide to embrace a vegan diet. For many, it’s a combination of concern for the environmental impact of many of our food producing systems and animal welfare issues.

GIY Pears
Author: Michael Kelly
I was about 5 hours in to my monster 8-hour ‘pickle-athon’ and up to my neck in diced fruit, veg and vinegar syrups. I had just peeled, cored and chopped 2kg of pears (I didn’t count how many pears that is, but it’s a lot), and a pan of boiling, sugary stickiness had just overflowed on the stove. The kitchen looked like a bomb had hit it. I was tired, cranky, sweaty and hungry (ironic, given that I was surrounded by mounds of food).

Henry Stone - Sha Roe Bistro
Author: Georgina Campbell
'Quietly excellent', that’s Henry and Stephanie Stone's small but beautifully appointed and atmospheric restaurant in the pretty riverside village of Clonegal on the borders of Wexford, Carlow and Wicklow.

Carmel Somers - Good Things at Dillon's Corner
Author: Just Ask
A philosophy of creating an experience for diners rather than just serving good food is at the core of Carmel Somers's renowned West Cork restaurant and cookery school. The original Good Things Cafe opened in Durrus in 2003 and the move to beautiful two-storey premises in the centre of Skibbereen, 18 months ago, has given this gifted and very determined food heroine a magical setting to develop her national reputation as a leader in the local food revolution.

Author: Anthony O'Toole
Last June Anthony O'Toole was one of a group appointed as the new Fáilte Ireland Food Champions. So, one year later, what have they been up to?

Blue Cheese Tart
Author: Georgina Campbell
National Cheese Week took place earlier this month and, with it, came The National Dairy Council's announcement of the six finalists in their Cheese up your Life recipe competition.

Author: Aoife Carrigy
Aoife Carrigy shares some of the highlights and recurring themes of this year's Ballymaloe Litfest

Velvet Cloud
Author: Georgina Campbell
There is only one sheep’s milk yogurt produced in Ireland and it is made by Aisling and Michael Flanagan on the Flanagan farm in Co Mayo, where the family have been farming the land for generations.

Assassination Custard
Author: Dee Laffan
Love them or loathe them we are all influenced by trends, whether it’s fashion or food. They trickle down until they find their way into our wardrobes or onto our plates; the popularity of avocados being one notable global food trend recently...
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