This spicy wake-up call for the ladies-who-lunch crowd is a riff on the classic that includes a little unexpected yet balanced heat.
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. @darina_allen
Slow Cooked Lamb and Cannellini Beans
A comforting lamb and bean stew to tide you over in the depths of winter with a splash of verve from gremolata.
Pan Boxty ~ Irish Potato Pancake
An Irish classic for a darn good reason. Actually, three reasons—it’s shamelessly simple, flagrantly frugal, and undeniably delicious. Lovers of colcannon, rösti, latkes, and hash browns will find comfort here.
Parmesan and Gruyère Cheese Soufflé
Airy and oh so rich, these stunning souffles take stiffly beaten eggs, Parmesan, and Gruyère to lofty new heights.
Raspberry Fool
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.
Maple Parsnip Cake
Though not quite as sweet as everyone’s beloved carrot cake, this unpretentious parsnip version never fails to wow.
Gravlax with Dill Mayonnaise
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.