Articles

A sort of Irish ‘Julie & Julia’, the aim of this new collection of recipes from the late Theodora FitzGibbon’s many books is to introduce the Irish grande dame of cookery writing in the 1970s and ‘80s to a new generation. And this it should achieve very well, thanks to the choice of one of Ireland’s most popular young TV cooks and writers, the charismatic Donal Skehan, to perform the introduction.
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One of the new the season's first crops, spring cabbage was a favourite vegetable before the days of all-year everything as it was such a welcome change after the heavy winter vegetables.
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This month Lucy Madden says it will be a sad day when Mother Nature is not enough, and a place must be theme-parked to attract visitors. A perfect day. They so rarely occur, but imagine sitting under a cloudless sky, sharing a picnic with loved ones, perched on a hillside and watching the little fishing boats as they chug around Strangford Lough and the lazy trawl of the ferry as it makes its way, to and fro
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What makes the best of our young fishmongers stand out from the crowd? Marilyn Bright talks to Arnaud Lepricey at Wrights of`Howth, and finds that - while he may have arrived in this Howth fish shop by a roundabout route - fishmongering is truly the expert niche for him
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Established in 1925 and now run by siblings Eoin, Natalie and Norma, who take pride in continuing the family tradition, McCambridge’s is first port of call for many food lovers visiting Galway.
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The world's longest coastal touring route has just been unveiled – and it’s right on our doorstep. Pól Ó Conghaile maps the Wild Atlantic Way. Thundering surf. Epic cliffs. Cosy pubs, cracking crab claws and coastal walks that'll blow off the cobwebs and leave your Facebook friends drooling. The Wild Atlantic Way is the world's newest coastal touring route, and it’s right on our doorstep.
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A light, buttery fruit cake with a double dose of home-made almond paste for your Easter table. Out come the tins again for the Easter baking. When I was growing up, a Simnel cake always featured on our Easter table. My grandmother was so addicted to almonds that she would split the Simnel cake in half and add an extra layer of almond paste. Perhaps there should be an Almond Addicts Anonymous?
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Why not push out the boat this year and indulge in some Irish spring lamb for a special Easter meal? Although I generally prefer to wait until the roasting joints are bigger, more flavoursome (and better value) later in the year, a very late Easter brings more choice of local foods as the season is more advanced - and, while very wet, the mild winter and early spring has allowed good growth recently and there may also be more early vegetables than usual to enjoy.
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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
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Rachel Gaffney, the famous foodie who’s flying the flag for Ireland in Texas, is turning her attention to other aspects of Irish culture - especially our historic buildings
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