Summer’s bounty ... it’s time to embrace courgettes. Photograph: iStock

They’re incredibly versatile – you can eat them raw, grill them, steam them, fry them, bake them, stew them, use them to make soups, salads, and even (...)

Gluten-free goodness from Yotam Ottolenghi, Vanessa Greenwood and Rachel Khoo

Coeliac Awareness Week, which runs all this week, aims to raise awareness about the condition. There are about 12,000 people in Irealnd diagnosed, but(...)

Jamie Oliver’s sticky lamb chops

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(...)

Great British Bake Off: Nadiya Hussain’s cheese scones with chive butter caused a sensation when aired on the TV show that accompanied her book

First things first. There is no such thing as the top 10 cookbooks of 2017, because that choice will be different for every reader. Here, then, are ju(...)

Sweet success: Yotam Ottolenghi has written his new book with his colleague Helen Goh. Photograph: Peden + Munk

If you listen carefully to Yotam Ottolenghi you might detect a slight change to his distinctive voice. A very faint but discernible Irish lilt has cre(...)

A three-layer bar with a shortbread bottom, halva in the middle and a glossy tahini caramel on top. This was a winning combination just waiting to hap(...)

These look splendid when iced – destined for top ranking on any tiered cake stand – but also work uniced, in the cookie tin, for grabbing on a whim. T(...)

This is inspired by – but completely different from! – the “Louise” cake, a hugely popular teatime treat in New Zealand. More of a slice than a cake, (...)

Trekkie brekkie

Regular visitors to this corner of internet real estate will know that it wasn’t a complimentary heads-up I extended to the Ballymaloe crew last we(...)

Sami Tamimi and Yotam Ottolenghi prepare dinner at Ballymaloe on Saturday. Photograph: Clare Keogh

Start stockpiling dried Iranian limes Ottolenghi fans. They are one of the ingredients Israeli chef Yotam Ottolenghi will champion in Plenty More, his(...)

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