Food Month

138 results

Andrew Cox, from Dublin, is a chef de partie in Lima, Peru

As part of Food Month at The Irish Times, Irish chefs working abroad tell us about their jobs. Andrew Cox, from Dublin, is working at a contemporary P(...)

Catherine Fulvio: The tradition has been passed to my daughter, who takes great pride in this important job

Throughout Food Month people will share with us their most treasured food memory. Christmas is always a special family time here at Ballyknocken and (...)

Food rioting in Dungarvan, Co Waterford

Food rioting is one of the most significant and, outside of Ireland, studied manifestations of purposeful crowd protest. It famously inspire(...)

Healthy balance: Our gut flora, with its tens of trillions of micro-organisms, is the final interior, if not frontier, given the new links to many aspects of health. Photograph: Getty

Space may be the final frontier but back on Earth the human body is still yielding up secrets, some of which may help us to get more balance into our (...)

The Food Hall at the Fallon and Byrne outlet in Rathmines Swan Centre, Dublin. Photograph: Cyril Byrne

In the heart of Rathmines, behind window drapes along the Castlewood Avenue side of the Swan Centre obscuring the work within, there has been a hive o(...)

A Christmas treat: Westbury Hotel festive afternoon tea

Afternoon tea – an overpriced sugar fest, or a chance to relax in comfortable surroundings and catch up with friends and family over a cup of tea and (...)

Brine a chicken this week and I promise you you will be converted

Exactly one month to go to the biggest and most daunting roast dinner of the year. Yes, the time has come, and if it makes you feel just a little unco(...)

Nigel Slater’s Christmas cake

Soaking the fruit: The counsel of perfection states to soak the dried fruit overnight in brandy and fruit juice. To be honest, I don’t bother, simply (...)

These won’t collapse in the carol singer’s mittens
Nigel Slater’s mince pies

Shortcrust, sweetcrust, rough puff or puff? There is no traditional answer, so it becomes a matter of choice. But let us go back a bit. The early pies(...)

Hey Donna: cheap and properly cheerful. Photograph: Dave Meehan

The waiter has made me feel like I’ve won at ordering. His nods and encouraging words suggest I’ve just made the coolest set of menu choices in the hi(...)

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