JP McMahon: These Dublin Bay prawns with stout are delicious and simple to make

My recipe for langoustines with stout and malt extract is inspired by the old city’s fisherwomen

Back to brack: Just add whiskey for an easy Halloween bake

Soak the fruit in whiskey and tea for the best result and add ginger for a spicy kick

JP McMahon: Irish food was never just one thing

To try and define Irish food for a new generation was my ultimate aim in writing The Irish Cook Book

To cook your goose, first find a sod of turf

Long before turkey, goose was the traditional meat in an Irish Christmas dinner

Rediscovering the wonderful writings of Theodora Fitzgibbon

The cookery writer helped to put Irish produce and food culture on the map

Myrtle Allen’s method: ‘Don’t cook for critics’

The Ballymaloe founder’s family and colleages share stories of the cook and campaigner

The only way to recreate the taste of an Irish Christmas in America is to make it myself

My mother's Christmas cake was baked every year using a Theodora Fitzgibbon recipe cut from The Irish Times

Nettle soup

Mixed with leek and potatoes, these young nettle leaves bring spring greens with bite

'Marriage was a licence for sex': Ireland and women in 100 quotes

The Women’s Podcast celebrates its 100th episode with 100 quotes by and about women in Ireland

St Patrick’s Day recipes from The Irish Times Archive

Wherever you are in the world there are traditional Irish recipes to be made easily

Laoise Casey: ‘No one who cooks, cooks alone’

Through food writing and cookbooks, we are never cooking in solitude, even though we may be in an empty kitchen

A bit of blue heaven in Greystones for €1.15m

This country-style three-bedroom period cottage in the Burnaby has many original features and offers all the comfort and warmth of modern living

Donal Skehan: Cooking all over the world

Food writer Donal Skehan will soon take ‘Irish Times’ readers on a global food journey from his new base in Los Angeles. But before heading west, he talks about his plans

A taste of Theodora FitzGibbon’s life