A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
About Darina Allen
Darina Allen is the owner of the famed Ballymaloe cooking school in County Cork, Ireland, which she founded with her husband in 1983. She's known as "the Julia Child of Ireland" and was named IACP's Cooking Teacher of the Year in 2005. A proponent of the slow food movement and a campaigner for local produce, Allen founded the first farmers markets in Ireland. She's also authored nearly a dozen cookbooks, including Forgotten Skills of Cooking.
Parmesan and Gruyère Cheese Soufflé
Apr 06, 2010 by
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
- Quick Glance
- 15 M
- 45 M
- 3
Spaghetti with Wild Garlic and Herbs
Mar 17, 2010 by
This dish, filled with wild garlic (a real flavor booster) and herbs, including basil mint, and parsley, adds up to a simple and elegant weeknight dinner.
- Quick Glance
- 20 M
- 20 M
- 1
Raspberry Fool
Mar 16, 2010 by
We’ve no idea where this name came from, as there’s nothing foolish about conjuring a conversation-stopping dessert from just three ingredients. Nothing foolish at all.
- Quick Glance
- 10 M
- 10 M
- 3
Spotted Dog
Mar 16, 2010 by
Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.
- Quick Glance
- 15 M
- 55 M
- 3
Gravlax with Dill Mayonnaise
Dec 28, 2009 by
Gravadlax, also known as gravlax, is thinly sliced salmon infused with dill. And there’s no better way to ensure it’s just how you like it than curing your own.
- Quick Glance
- 20 M
- 20 M
- 0
Pacific Oysters with Asian Vinaigrette
Nov 01, 2006 by
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
- Quick Glance
- 25 M
- 25 M
- 0