Magazine

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

Six young people share their experiences of TikTok and other social media platforms

In Ireland, the disabled community miss out on the basic ‘coming of age’ experience

I wake up in the horrors in the hotel in Nantes to find the old man gone and an unexpected guest on the way to watch Ireland v Tonga

The pasta is simple and delicious, and the thighs add a succulent, crispy element

Just 10 minutes to prep and 10 to cook with this serving for two

Research from consumer watchdog Which? compared the cost of thousands of hotels and private holiday rentals around the world

One of my favourite dishes to eat, bursting with flavour and also fresh and light

Simple, delicious and would also work in an air fryer

This recipe is all about the memories I had of a truly wonderful bucolic day that I spent with friends. The fish is sublimely fresh and simply cooked. In my view the very essence of perfection

Golden chicken with crusty tasty rice

What I Do: Erica Lee and Grace Doyle make DIY music at home together

Carefully sourced, quality produce makes for good eating at this spot

Sushi and sashimi prepared by a Japanese sushi artist with a charming and delightful service

Conor Pope on the tricky issue of flight refunds when there’s a medical issue involved

Shelf Help: Nuts, fruit or chocolate? Whatever your snack food preference, this company will deliver to your door

Game Changers: The vast majority of wetsuits are made from neoprene, a synthetic rubber created from petroleum

Deirdre McQuillan: From socks and scarves to handknits and gloves, Stable have a fresh approach to traditional design

Lilly Higgins: Here, the ham sits and simmers until it can be easily shredded with two forks

A fiery sweet twist on the family favourite

With return of the school run, there are more and more cargo bikes on the streets. Are they worth the often jaw-dropping price?

The Punjabi chef behind Dublin restaurants Pickle and Street, and Tiffin in Greystones, on keeping it real in his adopted land

So many products or services make a claim for how environmentally responsible they are. Occasionally, those claims may even be true

How to Drink Better: In an ideal world we would all have an underground cellar, but a cool, dark space can work too

Ask Roe: ‘I’m wondering what type of friend you’re expecting your wife to be and what kind of friend you are’

As I wandered at my whim, I had many conversations with strangers. They all had to do with different kinds of loss

No, there’s no such thing as butter-free butter chicken

The three versions here are plain, chilli and cumin, and garlic and coriander

The perfect way to use excess cooked fish and any variety will work well

Gráinne O’Keefe: Menus now change from light and colourful to a little heavier and more warming

Author reflects on her family being ‘a happy whirl of halves and steps and other familial approximations which have no real words’

John Wilson: Most Bordeaux is made from merlot, cabernet sauvignon or a blend of the two

New Late Late Show host reflects on taking seat previously occupied by Gay Byrne, Kenny and Tubridy amid the RTÉ drama

Beware of the online rush to pathologise and categorise. ‘If you had a swelling, you wouldn’t go: Oh I have lump, I better check TikTok!’

I’ve honestly never seen the old man look so crushed

Gráinne O'Keefe: Onions are beautiful at this time of year, and work great as the star of a dish

I would describe celeriac as a mixture of cauliflower and turnip, flavour wise

Roosters have the best flavour, in my opinion

At this cafe, the sandwiches will set you up for the day and the pastéis de nata are first-rate

Laura Kennedy: It’s chilly season, and lip masks are much more effective than a lip balm