All posts from Margaret M. Johnson

In my latest cookbook, Delicious Ireland: Forty Years of Fabulous Food, I wrote about experiencing my first Irish breakfast: “We all treasured Ireland for reasons of our own, but none of us thought much about the food then — except breakfast, perhaps, when we would sit down with total strangers and be fussed over about how we wanted our eggs cooked and whether we wanted a bit of porridge to start or did we need more toast […] Read More

It’s peach season in most places around the country, a time for crisps, cobblers, pies, upside-down cakes, and these delicious baked peaches. No crust or crumble required, just stuff and bake for an easy, elegant dessert. Baked Stuffed Peaches Makes 6 This recipe uses ground almonds and crunchy Italian amaretti cookies to stuff the peaches. Serve them warm with vanilla ice cream or with one of the delicious toppings that follow.  1/2 cup ground almonds […] Read More

Once upon a time in Ireland — at least at the time I made my first trip in 1984, and even a decade later — a salad was not a salad as we know it today: think a few leaves of iceberg and a slice or two of tomato. Perfectly acceptable at the time, but four decades later, you’ll find salads worthy of celebrating. Yes, greens are often dressed with a simple blend of oil […] Read More

Imported asparagus spears are available all year round, but there’s nothing to beat the flavor and texture of those locally grown in its short spring season: in Ireland, traditionally beginning on April 23 and ending on Midsummer Day.  Although its delicate flavor and seasonality make it highly desirable in the kitchen, asparagus is much more than just a pretty vegetable: it’s long been recognized as a good source of dietary fiber and is high in […] Read More

I assume I speak for anyone reading this page that potatoes are your favorite side! I grew up loving potatoes, but when I first visited Ireland in 1984 I was surprised to find not one but possibly two or three types of potatoes offered with my meals. And guess what, I think I ate them all! In my newest cookbook, Delicious Ireland, you’ll find lots of recipes for potato side dishes in the chapter “Mash & […] Read More

It’s a safe bet that you’ll find slices of this cake offered in tea rooms, coffee shops, home kitchens, and take-aways throughout the Emerald Isle. It’s a “standard” to which bakers often add a personal touch — think extra lemon (or orange) zest in the cake or fresh herbs in the drizzle — and it would be a delightful addition to your Easter menu. Nicholas Mosse (Bennettsbridge, County Kilkenny), one of Ireland’s most well-known pottery […] Read More

Nothing warms the heart on St. Patrick’s Day more than the mashed potato-topped casserole known as Shepherd’s Pie. In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes, especially this long-time favorite originally created as an economical way to use leftover lamb. If you’re headed out to a parade, this make-ahead meat and vegetable pie, topped with a crust of mashed […] Read More