In my latest cookbook, Delicious Ireland: Forty Years of Fabulous Food, I wrote about experiencing my first Irish breakfast: “We all treasured Ireland for reasons of our own, but none of us thought much about the food then — except breakfast, perhaps, when we would sit down with…

            It’s peach season in most places around the country, a time for crisps, cobblers, pies, upside-down cakes, and these delicious baked peaches. No crust or crumble required, just stuff and bake for an easy, elegant dessert.

Baked…

         Imported asparagus are available all year round, but there’s nothing to beat the flavor and texture of 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 make…

(Clockwise, from top): RUSH, Co. Fingal, Margaret M. Johnson; MINI POTATO CAKES, Sribaz/Dreamstime; TEMPLE BAR MARKET, Dublin, Margaret M. Johnson; MIDLETON FARMERS MARKET, Co. Cork, Margaret M. Johnson; GALWAY FARMERS MARKET, Galway,…

It’s a safe bet that you’ll find slices of this cake offered in tea rooms, coffee shops, home kitchens, and take-aways throughout the Emerald Isle. It’s a “standard” to which bakers often add a personal touch — think extra lemon (or orange) zest in the cake or fresh herbs in the drizzle — and it would be…

            Nothing warms the heart on St. Patrick’s Day more than the mashed potato-topped casserole known as Shepherd’s 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…

Serious tea drinkers and wellness enthusiasts celebrate “National Hot Tea Month” in January. During the month, many extol the virtues of tea drinking for health reasons, while others simply celebrate the culture and history of tea, its diverse…

Love it or hate it, fruitcake is one of Christmastime’s most iconic foods. I make no apologies for being one who loves it, and over the years I’ve amassed quite a collection of recipes from sources near and far. While we might…

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…

From a culinary standpoint, there’s little difference between an apple crisp and an apple crumble, except for the topping: the former is generally made with a flour and brown sugar mix, the latter with an oat-based streusel (nuts are always welcome). The bonus feature of either dessert is that, in…

Tomatoes and basil; potatoes and rosemary; salmon and dill. Perfect partners in summer dishes, of course, so grab as many fresh herbs as you can to pair with the last of summer’s bounty. Herbs are the easiest of all edible plants to grow — whether in a small pot on your windowsill, in a…

I recently spent 10 days visiting “Ireland’s Ancient East,” a touring region tapping 5,000 years of history in the south and eastern area of the country. Described as a touring region rather than a specific route, it was designed to offer a "relaxing, compact journey of…

In some parts of Ireland, the first snowdrops, daffodils and crocuses have already appeared, a sure sign that spring and St. Patrick’s Day are almost here! For tea lovers, it’s time to think about a springtime menu that might include recipes for soda bread (make a loaf or muffins) and for…

If you love a bowl of oatmeal topped with fruit for breakfast, you’ll love this crumble that puts the fruit on the bottom and the oats on top. A warm fruity crumble is always a welcome winter dessert, and this one comes with a little kick from crystallized ginger. Serve…

One of my family’s favorite year-round cookies were my mother’s Molasses Cookies — soft, chewy, sugar-coated treats. When it came time for Christmas though, in went the ginger, cloves and nutmeg; voila, Gingerbread Cookies — soft, chewy,…

As we celebrate Thanksgiving this week, we give thanks, hopefully, for our many blessings, family, and friends. As we gather around the holiday table, with the centerpiece being that luscious big bird, don’t forget the cranberries — sauce,…

With Thanksgiving on the horizon and Christmas right behind, I bet you’ve noticed that panettone is starting to make its annual appearance. Even devoted Irish cooks have discovered this rich Italian Christmas cake that’s sold in…

September 16, 2022: In case you haven’t heard, or simply aren’t counting, let me remind you that there are exactly 100 days until Christmas! Before you start ordering gifts for friends who love to cook (or for those who sinply love Ireland), consider my new cookbook, Festive Flavors of Ireland,…

This cornmeal cake is currently my go-to summer dessert. The original recipe suggested a fruit and wine syrupy topping, but it also works deliciously as an upside-down cake with summer berries on the bottom. Serve it for at teatime with whipped…

Rhubarb makes only a brief appearance each spring, but because of its tart, bitter flavor, it makes a big impression. Rarely eaten on its own, it’s generally paired with a sweet fruit, especially berries, to balance the flavor. Rhubarb wasn’t a popular ingredient until the eighteenth century,…