20+ hour, 12+ min ago  (748+ words) Try from "0. 25 / day Antonio Garcia from Spain, Patrick Hallinan and Cosimo De Matteis from Italy, help with digging a pond at Togher Community Garden, Clashduv Road. Picture: Larry Cummins A wise man once shared a highly effective communication technique with…...

1+ week, 19+ hour ago  (108+ words) Michelle Darmody: "When making a bundt cake, it is best to fill your tin two-thirds of the way rather than filling it to the top, the batter will rise while baking." The sweetest of treats from our queen of cakes…...

1+ week, 20+ hour ago  (189+ words) Irish Examiner 18 days out that celebrate Irish food and drink, from butter making to tasting absinthe From butter making to cider tasting, there are so many chances to meet the farmers and founders behind Ireland's finest food We all know…...

3+ week, 1+ day ago  (741+ words) Interior designer Sara Cosgrove. Open-plan living has transformed how Irish homes and families function, and kitchen design is evolving with it. Yet we are all guilty of helping ourselves to generous servings of scroll-happy visual inspiration. But rather than pawing…...

1+ mon, 1+ week ago  (1270+ words) A chicken thigh makes a perfect portion, it can be cooked whole, simply roasted with a sprinkle of flaky sea salt. Learn how to cook with Darina's top recipes This'week, three of my favourite ways with chicken thighs and an…...

2+ mon, 5+ day ago  (112+ words) M&S Shakshuka sauce served with poached eggs. picture Chani Anderson After over a week of cold, wet weather, Valentine's Day is as good an excuse as any to cosy up and have breakfast in bed, or brunch in the…...

3+ mon, 2+ day ago  (523+ words) To reduce the chance of microplastics entering your food, don't heat or reheat foods or ingredients in plastic containers. Decant them to a microwave-safe glass or ceramic dish. File picture Research on the impact of micro and nano-plastics on the…...

3+ mon, 2+ week ago  (824+ words) People expect me to do weird and wacky flavours at Christmas but I keep it hardcore traditional. I'm still scarred from that era in the 90s when everyone back in New Zealand was cooking things like apricot chicken in the slow…...