Black sole is what the Irish call Dover sole--for why would the Irish append an English name to this superlative fish, found amply in Iri...

A necessity for making this dish correctly is a fish poacher or deep elongated baking dish (with a cover) large enough to hold the salmon...

Use only white-fleshed saltwater fish for this stock.

Serve with cold poached salmon, Dublin Bay prawns, and other fish and shellfish.

Several years ago, two prominent West Cork food personalities—writer and TV host Clodagh McKenna and her friend the culinary historian Re...

Substitute duck or rabbit bones for chicken bones, if you like. (Rabbit makes a particularly flavorful stock.)

For speed and convenience, many cooks like to peel and quarter their potatoes and boil them in salted water when making mashed potatoes (...

A properly cooked roasting chicken is one of the great monuments of honest home cooking, Irish or otherwise. Make sure you buy a roaster,...

An old-fashioned condiment, this was once considered an essential accompaniment to roast turkey or game birds.

In speaking of this most celebrated of Irish potato dishes, musician Mick Bolgerwhose Denver-based contemporary Celtic band is called Co...

Goose is so firmly associated with Michaelmas, September 29, in Ireland that the old Irish name for the holiday was Fómhar no nGéanna, “t...

This classic accompaniment to roast pork, pork chops, black pudding, or roast goose is very easy to make and tastes infinitely better tha...

This recipe comes from Barbara Workman of Gray Abbey, County Down (grandmother of food writer Caroline Workman, now of East Cork). I firs...

I’ve eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty example...

This classic presentation of one of Ireland’s most emblematic meats is served by Kay Harte at her indispensible Farmgate Café, overlookin...

An old verse says “Boxty on the griddle, / Boxty in the pan, / If you can’t make boxty, / You’ll never get a man.” Boxty, occasionally sp...

There’s some confusion about the correct name for this fruit-filled tea bread. The undisputed part of the name, “brack,” comes from the I...

Like Colcannon, Champ is a perfect partner for almost any kind of meat or poultry. See following for a recipe for Pea Champ.

This is one of the many Irish variations on fruitcake, moistened not with the usual whiskey, rum, or brandy, but with rich brown stout. T...