Russ Parsons

The first time I saw Savoy cabbage here, it was a thrill. And pointy cabbages might as well have come from another planet

Like great wine, oysters distil and amplify the essence of the place they come from

This Cork specialty is made by ‘corning’ beef in a salt and spice brine. Butcher Tom Durcan shares his secrets

Autumn and the holiday season are the busiest times of year for the bakery. The barmbrack is definitely the star of the show

Russ Parsons: Irish Gourmet Butter has quickly become a favourite among bakers and chefs

Russ Parsons: There are few things more comforting than the perfume of a freshly made, warm corn tortilla

Cooleeney Farm outside Thurles produced one of the first Irish farmhouse cheeses to achieve international favour. They are building on that success

New artisan bakeries in the southeast are looking locally for ingredients and inspiration

Russ Parsons: Duncannon Smokehouse ships smoked salmon and trout to great restaurants in Ireland and beyond

In the first of a new monthly series featuring Irish food producers, Russ Parsons meets Willie Drohan of Comeragh Mountain Lamb

Russ Parsons: Seeing Stubb’s Bar-B-Q sauce in my local SuperValu reminded of one of the most talented cooks I ever met

Russ Parsons: At this time of year, the vegetables at the grocery seem to be a study in beige, but it’s a poor craftsman who blames his materials

The precise origin remains unclear - despite the best efforts of Californian amateur detectives - but there’s no doubt this simple sauce is loved by young and old

Chef-proprietor of Quo Vadis, on his book Cooking, a tribute to the home kitchen and a beautifully written throwback to cookbooks’ golden days

Russ Parsons: We’ve been in Ireland nearly three years already, but when it comes to the country’s food, there’s still so much more to explore