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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
Some of the simplest meals to prepare are those that use poultry—chicken, duck, turkey, or Cornish hens—as the centerpiece. A whole bird, stuffed, is a long standing Sunday lunch or weekday supper dish, but smaller pieces, especially the breast, are open to wide interpretation with simple sauces to accompany. Here are three with a twist..