Who doesn’t love carrot cake? I sure do, and when I learned there was actually a day devoted to celebrating it, I couldn’t wait to make one in its honor. For the record, food historians suggest modern carrot cake probably descended from carrot puddings popular during the Middle Ages when sugar and other sweeteners…

Mincemeat, a mixture of chopped dried fruits, spices, and spirits, is a favorite holiday ingredient most often found in pies and tarts. It was developed more than 500 years ago as a way of preserving meat without salting or smoking, and gradually cooks sweetened it by adding ingredients like apples, oranges, and…

If you’ve already run out of ideas for what to serve at your holiday drinks party, think “biscuits” — not your average breakfast biscuits, but these yummy bites from Kerrygold. Laden with sage and walnuts, these buttery bites are a sophisticated alternative to crackers and cheese. The recipe suggests cutting them…

I haven’t posted for a few weeks and my Irish guilt is gnawing at me! So it’s back to business as “that time of year,” aka “the holidays,” 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 recipe…

As promised in my last post, here’s another interesting recipe using one of fall’s most popular ingredients---pumpkin. Since most cooks find it more efficient to purchase canned pumpkin rather than to cut and scrape the flesh from a fresh one, this recipe uses pumpkin purée. You’ll find more like these in my newest…