Don’t be a victim of the sad leaf saladI’m trying to think of winter salads that will bring a bit of warmth or at least fill us up moreSat Dec 08 2018 - 06:00
JP McMahon: It is impossible to describe how much I love TiramisuFood’s relationship with sex has a long history, from the erotic aspects of oysters to the supposed aphrodisiac qualities of chocolateSat Dec 01 2018 - 06:00
Reducing food waste by embracing leftoversIn past generations a chicken carcass was another meal, not just bones to be disposed ofSat Nov 24 2018 - 06:00
In praise of versatile venisonJP McMahon: Try this wonderful meat – it’s the time of year for itSat Nov 17 2018 - 06:00
JP McMahon: Why aren’t we eating more goat meat in Ireland?Anything you do with lamb, you can do with goat: stew, fry, braise, roast and curry. So get out there and find yourself someSat Nov 10 2018 - 06:00
Fruit for thoughtNow that autumn is over, it’s time to use up what’s left of its bountySat Nov 03 2018 - 06:00
JP McMahon: The Irish farmhouse cheese revolutionHow these cheese makers turned the tide on a commodity culture of cheese strings and spuriously named cheddar is beyond meSat Oct 27 2018 - 06:00
Best use for fallen apples? Make warm autumnal pies with themJP McMahon: As long as apples have not begun to rot, they can be used for bakingSat Oct 20 2018 - 06:00
JP McMahon: Our long-standing relationship with garlicOnce considered the poor man’s choice, it is now a transformative staple for most of usSat Oct 13 2018 - 06:00
How did the ugly monkfish become a Celtic Tiger delicacy?Curried monkfish took nation by storm in the 1990s, leading to a brief abandonment of codSat Oct 06 2018 - 06:00
Why do so many of us ignore mackerel?The right slaughtering can really help with freshnessSat Sept 29 2018 - 06:00
JP McMahon: How to make the most of blackberry seasonWe should teach our children what a blackberry looks like, tastes like, and how to cook itSat Sept 22 2018 - 06:00
How can we get more seaweed in our daily diet?JP McMahon: This ancient food is rich in all the stuff that could help ward off diseaseSat Sept 15 2018 - 06:00
Oyster season a good time to go nativeMany Irish people don’t like oysters – native or Pacific – and that is a tragedySat Sept 08 2018 - 06:00
Learn to love fish – and not just salmon and codJP McMahon: In Ireland we’re obsessed with beef, but fish is the futureMon Sept 03 2018 - 06:00
Picking porcini: explore the wild side of mushroomsFresh porcini are harder to come across than dried ones, but it’s worth seeking them outSat Aug 25 2018 - 06:00
JP McMahon: ‘We are all guilty of cultural appropriation with food’Food has always followed people, and this is perhaps its beautyThu Aug 23 2018 - 10:30
How ginger spiced up Irish foodGinger is now less used here for baking and more for cooking curries, ramen and bone brothsSat Aug 18 2018 - 06:00
JP McMahon: The role of spices in authentic Irish cookingSpices have been a part of Irish cooking since the Vikings, and their influence lives on todaySat Aug 11 2018 - 06:00
JP McMahon: Make the most of our traditional river fishLike our forebears we can still enjoy wild salmon, brown trout and (now sadly neglected) eel dishesSat Aug 11 2018 - 06:00
JP McMahon: Give your next barbecue some musselIt can’t always be steak and sausages – barbecued mussels, clams, oysters, prawns and lobster taste amazingMon Aug 06 2018 - 06:00
JP McMahon: Why is it illegal to hand-dive for scallops?Instead, in Ireland, we can only dredge, which does serious damage to the seabedSat Jul 28 2018 - 06:00
JP McMahon: Preserve that precious soft fruitIt’s a feast or famine with berries, currants and cherries but making them last longer is easySat Jul 21 2018 - 06:00
JP McMahon: Countless things to do with courgettesEnjoy the courgette season with a little stir-frying, flame-grilling, slicing and dicingSat Jul 14 2018 - 06:00
JP McMahon: Here’s why you should give peas a chancePeas work wonderfully with white fish but a classic alternative is ham hockSat Jul 07 2018 - 06:00
The magic of Irish musselsWe could still learn a lot from Anthony Bourdain’s moules marinièreSat Jun 30 2018 - 06:00
Oyster ice cream: if it’s good enough for Tom Sawyer ...Oysters and seaweed should be our national food – saline ice cream is strange but superbSat Jun 23 2018 - 06:00
How do you make bacon and cabbage sexy?I love ham hock and cabbage. But not the kind your grandmother cooked. Not the noxious typeSat Jun 16 2018 - 06:00
Bananas in a salad? That’s bananasGive me a chicken salad any day – but not the sad Caesar kind with mircowaved chicken you find everywhereSat Jun 02 2018 - 06:00
A simple dressing to lift any summer saladNothing says summer quite like a dish of baby vegetables in a fresh dressingSat May 26 2018 - 06:00
Asparagus: the taste of summerMay is the month for this edible grass, a totem of brighter and hotter daysSat May 19 2018 - 06:00
JP McMahon: Many men do not like flowers with their foodBut I love them in everything from salads to ice cream, and for making vinegarSat May 12 2018 - 06:00
The schnitzel has been making a comeback – and about time tooEveryone from Jamie Oliver to René Redzepi and Thorsten Schmidt is serving a version of this Austrian classicSat May 05 2018 - 06:00
Tapas time: JP McMahon’s six simple recipesCava Bodega in Galway celebrates 10 years in business. The chef shares his top tapasSat Apr 28 2018 - 06:00
The morel of the story? It’s time to start foraging Irish mushroomsMorels, with their unique honeycomb-like appearance, are one of nature’s true beautiesSat Apr 28 2018 - 06:00
JP McMahon: The wonders of woodruffRegarded as a weed by some, this plant makes a lovely tea or pairs well with asparagusSat Apr 21 2018 - 06:00
Why wild garlic is the gateway drug for the novice forager‘Foraging now is extremely hip and sexy – as opposed to being a necessity’Sat Apr 14 2018 - 06:00
Probing your food historyThe cross on the bun signified the Crucifixion while the spices in the bun pointed to the embalming of ChristSat Apr 07 2018 - 06:00
JP McMahon: There’s always a better option than the ready mealNearly all food bought during the storm was processed with ready meals and bread most popularSat Mar 24 2018 - 06:00
In praise of the food producers, who work hail rain and snowWe forget that each time we eat, we owe our lives to the many who grow foodSat Mar 17 2018 - 06:00
Seaweed is Ireland’s great untapped resourceGo to the shore and forage for this natural wonder – then get cookingSun Mar 11 2018 - 06:00
The best thing to do with wild leeks? Pickle themJP McMahon: It’s been a long winter of root vegetablesSat Mar 03 2018 - 06:00
Everyone should learn to cook. Start with easy tomato sauceChildren love cooking and the tactile mess that evolves from combining ingredientsSat Feb 24 2018 - 06:00
In cooking, three really is the magic numberTake inspiration from the simple genius of Danish chef Bo BechSat Feb 17 2018 - 06:00
In Ireland, a potato is never just a potatoIf we are condemned to be a country of potatoes and beer then we need to make sure we produce the best potatoes and best beer in the worldSat Feb 10 2018 - 06:00
We should all eat more fish – just lay off the salmon and codFebruary is a wonderful time for eating fish, but be aware of where it comes fromSat Feb 03 2018 - 06:00
Do Irish vegetarians understand how quinoa and avocado damage human lives?JP McMahon: I quit vegetarianism after seven years. It’s a diet with ethical issues of its ownSat Jan 27 2018 - 06:00
Paul Bocuse: the chef who moulded Kevin Thornton and inspired JP McMahonBocuse, one of the masters of French gastronomy, has died at the age of 91. Thornton reminisces about working with him and McMahon charts his influence on global cuisineMon Jan 22 2018 - 17:20
