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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
As the cooler weather appoaches and, in most parts of the world, the barbeque grill is retired for the season, it’s time to think of heartier fare, and rich bread puddings are ideal. The idea of combining leftover bread with a mixture of eggs and milk is certainly not a new one, but some of the additions are. In the next few weeks I’ll feature recipes for bread puddings that you can serve as a starter, a main course, and of course, as a dessert.