Simple recipe for traditional Irish soup. What a belly warmer! This has to be the perfect comfort food. Because isn't life harder when it's cold outside? And so easy! Leeks, onions, some herbs..
Parlor game to be played next time you are consuming Irish desserts and just can't stand the hypocrisy anymore. Ideal for Patrick's festivities, or any other Irish apple cake-eating occasion. May turn you into a food fascist.
This traditional recipe is a true classic, yet so easy to make! Cinnamon and Lemon Zest combine to bring a harmonious, yet distinctly dual, soft sweetness and citrus zing.
Onions meant a lot to Europe's poor, in the past. This traditional recipe is testament to those (not too) distant days. Irish dishes don’t come simpler, or cheaper.
The first in a series of articles exploring all aspects of the Irish love affair with potatoes. Discover in Part I how the potato came to Ireland in the first place. And how initially it was only meant for animal consumption.
It's hard to put your finger on what's Irish, but that thing, that 'down to earthedness', is surely part of it. And the deeper you delve into Irish dishes, the more you see a connection between the best of Ireland and the best Irish food. Both share that hard to define Irish character...
This recipe shows the flexible nature of traditional Irish dishes. We may be shot for saying so, but Coddle is a kind of a 'makey-uppey' one-pot dish, aimed at using up whatever is on hand. The mainstays are: potatoes, sausages, bacon, and onions.
The potato farm is at the core of the Irish people. Oppressed and poor, growing Irish potatoes was not a matter of choice but one of survival. This fourth part in the Irish Potatoes series depicts conditions on the typical potato farm in the lead-up to the Great Irish Famine.
Part III of the series Irish Potatoes: The Spud in Irish Food Traditions. Taking a longer historical perspective, this part examines the power dynamic embedded in Irish potatoes. Because not so long ago, potatoes in Ireland meant power over human destinies...
There was a once-upon-a-time when cooking liver was the done thing. But we're not talking back in the days of St. Patrick here. Beef liver, lamb liver, pork liver, even goat liver were up until recently all highly desirable foods...