Long before gluten free was a food phenomenon, a friend gave me this recipe for an unusual, flourless — thus gluten free — cornmeal cake that became my go-to summer dessert. The original recipe suggested a fruity wine syrup topping, but I also love it as an…

It’s strawberry season in Ireland, especially in County Wicklow, where the luscious berries are grown in great number at places like Green’s Berry Farm in Gorey.  Delicious in shortcakes, jams, and quick beads, of course, but for a change of pace toss them in a salad with cheese and…

When friends and families get together these days to (responsibly) celebrate, you might want to add this rich pound cake to the menu. Grand Marnier and citrus are the perfect aromatics to flavor it, and olive oil makes it moist and delicious. It’s a perfect recipe for summer entertaining,…

Imported asparagus are available all year round, but there’s nothing to beat those locally grown in its short spring season: in Ireland, traditionally beginning on April 23 and ending on Midsummer Day.  Although its delicate flavor and seasonality makes it highly desirable in the kitchen,…

Are you missing a classic wedge salad from your favorite restaurant? No worries . . . easy as pie to make at home, especially if you use Ireland’s favorite blue cheese, Cashel Blue, from County Tipperary.

ICEBERG WEDGE WITH BLUE CHEESE-CHIVE…

Social distance. Work from home. Shelter in place. Self-quarantine. The new normal appears to be upon us, whether we like it or not. As much as I would prefer to be out and about, I do find solace in my kitchen, and this new confinement has given me the time to bake some brown soda bread recipes…

By definition, chutney is a relish-like sauce made with fruit, sugar, spices, and vinegar. It was often made to give late summer and autumn fruits a long shelf life and was used to add contrasting flavor to meats, especially poultry and game. It’s also a great — make that fabulous — addition to a…

Nothing warms the heart (and the stomach) in winter more than the mashed potato-topped casserole known as Cottage Pie. In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes, especially this long-time favorite…

I haven’t posted in a month and my Irish guilt is gnawing at me! So it’s back to business this week as “that time of year” is fast approaching. I’ve already started plumping my fruit for the several varieties of fruitcake that I make, but not for this one because the fruit is boiled! I’ve had the…

Actually, they’re already here — and in great abundance I might add — in supermarkets, at farm stands, and on doorsteps everywhere. In the kitchen, their tasty orange flesh is used in all kinds of recipes, from morning muffins to delicious breads and loaves. I personally love to make pumpkin…

Driving around Ireland definitely makes you hungry — and sometimes forgetful — so after a day of touring around West Cork I arrived without a reservation at The Fish Kitchen, a smallish restaurant in Bantry situated, appropriately, above a fish market. Call it the luck of the Irish, but …

Move over hot dogs, hamburgers, and steaks; make room for a whiskey-enhanced grilled lamb and delicious grilled tomatoes to go with it. With tomatoes coming into season in a big way, I think you’ll enjoy these new recipes to add to your grilling agenda for August and beyond.…

Strawberry season has just arrived where I live in the Northeast. The season is over almost as quickly as it arrives, so I grab as many as possible and eat, bake, or freeze them as fast as I can. As the Fourth of July approaches, they’re especially colorful in red, white and blue scones, treats you…

I’m writing this post from Dublin, where I’m finishing up another great visit to Ireland. You know what that means? I’ve had potatoes [nearly] for breakfast, lunch, and dinner in as many shapes and textures as one can imagine: fried potatoes for breakfast, chips to go with fish at lunch, and…

While locally grown berries are not quite in-season yet in most parts of the U.S., their wide availability makes them popular year-round. For a quick and delicious Easter dessert, you might want to serve this easy-to-assemble berries-and-cream dish known as Eton Mess. Despite its rather inelegant…

If it’s March, then it’s time to start thinking of soda bread, one of Ireland’s most iconic foods. It's safe to say that every Irish cook has a recipe for it that's been personalized by families either by name, ingredients, or method of baking. A few decades ago, I judged an Irish cooking contest and…

Leek and potato soup, also known as brotchán foltchep (from the Irish words meaning “broth” and “leeks”), is one of Ireland’s most popular soups. Once thickened with oatmeal, today’s leek broth is thickened with potatoes and then buttermilk or…

Onion soup is a surefire hit on anyone’s winter menu. Instead of using only yellow onions, this soup uses three — yellow, red, and shallots — adds Guinness to flavor the broth, and tops it with hearty, thick-cut croutons with melted blue cheese — Cashel Blue preferred! You can make the croutons…