Technique guides, ingredient deep-dives, and seasonal cooking ideas from our team.
Technique
In a world obsessed with speed, the slow cooker stands as a quiet rebel. Low heat over long hours does something no flash-fry technique can replicate -- it dissolves collagen into gelatin, deepens fla...
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Ingredients
Ireland's cheesemaking renaissance has been quietly underway for four decades, producing some of Europe's most interesting artisan cheeses. From the washed-rind intensity of Durrus to the bu...
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Kitchen
Most spice cabinets are graveyards: half-empty jars of paprika from three years ago, a mystery powder that might be cumin or coriander, and approximately seventeen varieties of something called "...
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Baking
A great sourdough crust is not accidental. It is the result of precise hydration, steam at the right moment, a Dutch oven, and a hot enough oven to cause the dramatic oven spring that produces those d...
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Technique
Fermented foods are having a moment, but kimchi has been having its moment for over a thousand years. Making your own kimchi at home is easier than most people think, takes about an hour of active wor...
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Kitchen
Cast iron gets all the glory, but carbon steel is what professional kitchens actually use. Lighter, more responsive to heat changes, and capable of developing a seasoning just as good as cast iron ove...
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Seasonal
Ireland's autumn table is one of the most abundant in the world. Root vegetables, wild mushrooms, game, shellfish at their peak fat content, and apple varieties you will never find in a supermark...
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Technique
Every recipe tells you to rest your meat for five to ten minutes before cutting. But very few explain why, and even fewer give you the right amount of time for different cuts and cooking methods. Rest...
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Technique
Salt enhances flavor rather than adding its own, which means that when you need to reduce sodium -- for health reasons or simply because you over-salted and need to correct course -- you need strategi...
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