Donal Skehan

Moving home to Ireland has been like experiencing a series of ice-bucket challenges in quick succession, with no recovery time. There have been the o(...)

“We’re mad about getting more kids eating seafood and Irish produce.” Gareth “Gaz” Smith, chef owner of neighbourhood restaurant Michael’s in Mount Me(...)

The shops have been stripped of every slice of bread, milk is in short supply, and eggs haven’t been this much in demand since a nation was instructed(...)

The “holiday” mood has most definitely passed, and for many of us, the new year will have seen us fill our trolleys with vegetables, pulses and grains(...)

The community of cooks at irishtimes.com are a vegetable, sweet potato and lentil-loving bunch, who share a fondness for Asian and Indian food. But mo(...)

This week, it’s time to turn our thoughts to what desserts to make, to bring Christmas lunch or dinner to a suitably show-stopping conclusion. We’ll (...)

Is there a trick to cooking Christmas dinner in minutes rather than slaving over a chopping board and a hot oven for hours? Order it from a deli or su(...)

Three weeks from today, we will be sitting down to one of the most hotly anticipated meals of the year. For most of us, that means there will be a bir(...)

If you’ve just run 26.2 miles, you can have whatever the hell you want, and most likely you’ll be craving a plateful of carbohydrates today. And they’(...)

It’s National Bread Week, so naturally it’s bread week in the Great British Bake Off tent too, where they’ll be baking up a storm in the hope of impre(...)