Food Month

252 results

Limerick hurlers: availed of Fitness Food HQ’s services during 2018. Photograph: Ryan Byrne/Inpho/Ryan Byrne

Time is of the essence in the life of a GAA player. Trying to balance collective and individual training sessions, with a full-time job, university co(...)

Shane Smith’s no-egg needed tiramisu dessert.

We’ve all been in that situation where a fast, no-fail dessert is needed and I’m thrilled to report this tiramisu recipe has never let me down. I’ve p(...)

A selection of cans from Whiplash Brewing Company

It’s no secret that beer has undergone a significant makeover in recent years. Far from the pints of plain on which we were raised, the discerning bee(...)

“The avocado became ‘a thing’ as part of the greater and largely nonsensical ‘superfoods’ fad.”

My name is Sean, and I’ve never eaten an avocado. Deal with it.  It was mainly due to indifference, but this turned into resistance when the avo(...)

Crunchy crusted chicken. Photograph: Anne-Marie Carroll

This is cupboard mash-up week – you know, that in-between week after Halloween but before the Christmas luxury comes into play? It is a frugal time wh(...)

Breandán Kearney with Franklin Verdonck of Siphon Brewing. Photograph: Sophie Callewaert

It was a dark winter’s day in West Flanders in 2013 when Breandán Kearney was drowning his sorrows in a train station bar. It had been a month since h(...)

Sprout salad. Photograph: Anne Marie Carroll
Sprout salad

1. Add the sprouts to a large bowl. Add the kimchi, sliced scallions, and sesame seeds on top. 2. To make the dressing, place the sesame oil, honey, (...)

Young Buck scones. Photograph: Anne-Marie Carroll
Young buck scones

1. Preheat the oven to 220 degrees Celsius and lightly grease a baking sheet. 2. In a large bowl mix together the flour, salt and mustard powder. 3(...)

Crunchy crusted chicken. Photograph: Anne-Marie Carroll
Crunchy crusted chicken

1. Preheat oven to 200 degrees Celsius. 2. Season the chicken pieces generously with salt and pepper. 3. Spoon the mustard and the garlic into a sh(...)

Dr Paula Gilvarry: I had the incentive of wanting to be healthier, lessen the risk of a recurrence of the heart arrhythmia, and reduce the amount of medication I was on. Over the course of a year I lost 70 pounds

I have always loved food. From the time I was weaned I would gobble up everything I was given. Mind you, my mum was a very good cook, and in the 1950s(...)

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