Did you know that January is celebrated as “National Hot Tea Month”? I didn’t! As a member of a tea-loving Facebook group, I discover all sorts of information that only passionate tea-lovers know and share. And as the author of Teatime in Ireland, I do know that tea plays…

For obvious reasons, Christmas 2020 will be scaled back a bit, so for many the “big Christmas cake” won’t happen this year. Not to worry: for those like me who still love holiday baking, these mini fruitcakes will fill the bill. Same great flavor, same great taste, just sized down to fit the “new…

Cranberries take center stage this month in both sweet and savory dishes. One of my favorites is this quick bread, sweet enough for dessert but not-too-sweet for breakfast or afternoon tea. The versatile little berry is widely available in markets this month and next, so buy a few…

While pumpkins are not native to Ireland, they are in great demand during the autumn, from Halloween straight through to Christmas. In the U.S., we use pumpkins and other winter squash varieties in many sweet and savory dishes, always enticed by the look of a supermarket display or a roadside…

Fresh or dried, figs are it! While not native to Ireland, they’re no longer considered “exotic” and are widely available to use in dishes ranging from teatime sandwiches to appetizers and. Christmas bakers have probably already started to stockpile dried ones for holidays sweets, but, in…

As August comes to a close, the fruits of summer show no signs of slowing down — lots of peaches, blackberries, plums, and nectarines available for snacking and baking. This tart recipe starts with a shortbread-like crust and is then filled with peaches and blackberries. (You can substitute…

A fruit “fool” – the word supposedly derives from the French fouler, meaning “to crush”—calls for combining puréed fruit with beaten eggs and sugar, whipped cream, sour cream, or yogurt for a virtually “foolproof” dessert. This recipe, which pays homage to the fraughan (also known as…

What could be sweeter (and easier) than a big bowl of fresh berries for a summer dessert? A trifle, perhaps? A cobbler? A summer pudding? A bit more effort, I agree, but the rewards are greater too. You'll find recipes for other delicious summer recipes in my new cookbook Teatime in…

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.…