Colcannon remains widely known throughout Ireland and is a big part of traditional Irish cooking. Serve it as a side dish, or atop your Guinness stew. Atop any stew, really.
I have made several versions of Beef & Guinness, and this Casserole dish by Rita Meade of Berry Lodge & Cookery School is among my favorites. Slainte
Cabbage, Swiss chard, spinach, lemon & pine nut come together to create a fresh summer vegetable soup (soup is pureed in Ireland) that is beautiful to look at and delectable to eat.
This is by far the simplest, yet most delicious, pasta dish I make. I call it “Sweetheart Pasta” because it became our favorite date weekend, make-at-home treat while Jack and I were dating in 1999. It seems so simple now, but back then, we enjoyed making this, while sharing a bottle of Jordan Cabernet Sauvignon, and […]
This hearty lasagna will please your meat lovers, and is more delicious warmed up on Christmas Day evening, when no one wants to do any more cooking. I make my Bolognese sauce December 22nd, and the bechamel December 23rd. Here’s what you’ll need for everything.
I like to have a vegetarian offering, and this winter greens recipe has been the most popular of my attempts. Even my family and friends who are not Swiss chard and kale fans often end up choosing this over my hearty beef bolognese lasagna.