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Review by Debbie Mazo


Although not a national holiday, March 17th is still celebrated in North America in honor of Ireland's patron saint, St. Patrick. With everything from parades to Irish festivals, the traditions of St. Patrick's Day are a welcome embrace to the start of the spring season. Just in time for St. Patrick's Day, introduces you to the rich food heritage originating from the shores of the Emerald Isle.

Fresh and wholesome, Irish food is noted for its heartiness and flavor. Across the country, each town and village has a local specialty, from the breads of the northern regions to the fish and seafood caught in Ireland's numerous coastal rivers and lakes., hosted by Foodnet Ireland, gives you an inside look at the ingredients making up traditional Irish fare. Register for free* at and you can access dozens of nourishing country selections. Love Irish Soda Bread? Then, get out your skillet and try the real McCoy with featured ingredients like bicarbonate of soda and buttermilk. If you're heading over to the fish market, cook up the catch of the day using some of the site's fish offerings ranging from Crab Cakes served with Chili Jam to Fillets of Whiting Wrapped in Bacon. Dessert fans can also sample native choices like Irish Curd Cake (Irish Cheesecake) sweetened with a sugar glaze.

Other highlights of the site include the IrishFood Discussion Board where you can post a message or browse through readers' posts on everything from Irish Potatoes to Shamrock Pie. If you'd like to read up on Irish cooking, there's a link to Irish cooking bestsellers with even more on the cooking heritage of the Irish Isle. With distinctive recipes highlighting the food traditions of Ireland, there's always a pot of gold waiting for you at

*Registration is free but you must register to access recipes.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

Copyright © 2000, Debbie Mazo. All rights reserved.



This page created March 2000