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Food News

Corinna Hardgrave

Gráinne O'Keefe

Paul Flynn

Food Month from around The Irish Times

Frugal Feasts

John Wilson

Lilly Higgins

Shelf Help

Russ Parsons

Aoife Noonan

JP McMahon

Recipes

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If only every neighbourhood restaurant could be like this affordable gem

This is an absolute darling of a place, with the added bonus of being BYOB

By Corinna Hardgrave

The new Early Bird: How to get up to 50% off the cost of a restaurant meal

Early Table offering restaurant reservations with discounts of between 25% and 50% at certain times

By Marie Claire Digby

Cold brew coffee with an alcoholic twist to use in cocktails and desserts

Shelf Help: You can drink it chilled, over ice, or in a cocktail – an espresso martini for example

By Marie Claire Digby

What are we having for dinner? 10 quick meals ready in 30 minutes or less

Tasty and inexpensive weekday meals with healthy options that are easy to make on busy days

By Marie Claire Digby

One-tray crowd pleasers are the perfect dinner for those busy school days

Lilly Higgins: This time of year, I look to dishes that I can easily prepare hours beforehand, or the night before

By Lilly Higgins

Paul Flynn: A chronicle of three very different years in the kitchen

Butter Boy is a collection of the chef’s writing and recipes for The Irish Times between 2019 and 2022

By Paul Flynn

Oak-ageing is considered one of the tools in a wine producer’s armoury

How to Drink Better: A wine maker can be spoilt for choice when selecting a barrel when there are plenty from which to choose

By John Wilson

Three simple meals good enough for ravenous restaurant kitchen staff

Gráinne O’Keefe: These delicious dishes take minimal time and provide maximum flavour

By Gráinne O'Keefe

Four perfect wines to drink with casseroles and stews from around the world

John Wilson: Every country has their own version of warming stew that can be perfectly accompanied by wine

By John Wilson

Two north Italian wines from Marks & Spencer

Weekend wines: Region produces host of less tannic but very good reds and fresh crisp wines

By John Wilson

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