Diana Henry

18 results

Roast aubergine purée with goat’s curd, smoked almonds, chilli and rosemary

Here’s a picture of what I was cooking when I had friends over for dinner in the late 1980s. Warm fish terrine – a layer of scallops set in a soft fis(...)

A Christmas cauliflower

December for me is all about spices. In the Tannery kitchen you could tell Christmas is approaching even if you were blindfolded. The air is heady wit(...)

Gerry Godley, at home with his cookbooks, in Rialto, Dublin. ‘In a world full of fads, blow-ins and opportunists, my fondness for Rick Stein remains undimmed.’ Photograph: Dara Mac Dónaill

Gerry Godley is the principal of Leeds College of Music. He was previously a chef and has also been a broadcaster, a saxophonist and concert producer.(...)

Food Month at The Irish Times begins on Friday and will continue throughout November. To launch the initiative, our Winter Food & Drink (...)

A few lamb chops, smoky from the grill, will take you from Ireland to Beirut in a heartbeat

Last March I went to Beirut – a stunning place to be at that time of year. There are green almonds and broad beans everywhere you look, as well as a v(...)

Everything is better served with a condiment. My sous chef, Hannah, predicts that romesco is going to be the new hummus, and I think she might be righ(...)

Chocolate red wine cake with strawberries

Last week I shared my beef Stroganoff recipe, perfect for Valentine’s Day or any laid back, special dinner. Since we’re approaching Valentine’s weeken(...)

Holly White and Ed Cooney, executive head chef at the Merrion Hotel

Merrion’s plant-based January Plant-based eating comes to the Garden Room restaurant at Dublin’s Merrion hotel this month when executive head chef Ed(...)

Home Economics for Life, by Neven Maguire (Gill Books, €22.99).

It has been a good year for Irish cookbook publishing, with some exceptional titles arriving on shelves, and some UK-published gems written by authors(...)

Chefs Andy McFadden (left) and JP McMahon at the launch of Food on the Edge 2018 in Dublin on Monday. Photograph: Robbie Reynolds

The theme of Food On The Edge, the international chefs’ symposium that returns to Galway on October 22nd-23rd, has been revealed as “Conversations”. L(...)

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