In Ireland, barmbrack (often simply called brack) is a beloved tea bread traditionally enjoyed with a generous spread of butter and a hot cup of strong tea. The loaf is gently sweet, scented with nutmeg, and studded with raisins that have been soaked overnight in black tea — a simple technique that gives the fruit...Read More

This Guinness chocolate cake uses pastry-chef techniques — reducing the stout, blooming cocoa, and brushing the cake with Guinness syrup — for deep chocolate flavor and a moist crumb.Read More

Colcannon is one of Ireland’s most beloved comfort foods — a simple but deeply satisfying dish made from creamy mashed potatoes folded together with tender cabbage or kale and sautéed onions or leeks. Traditionally served in Irish homes during the cooler months and especially on St. Patrick’s Day, colcannon celebrates humble ingredients prepared with care....Read More

This traditional Irish apple cake is a rustic farmhouse dessert—simple, comforting, and built around the natural sweetness of apples. Unlike American apple cakes that lean heavily on spices or frosting, this version lets the fruit shine inside a tender, lightly spiced crumb. The cake itself is only mildly sweet, which is exactly why it is...Read More

St. Patrick’s Day is the perfect time to gather around the table and celebrate the comforting flavors of Irish cooking. From soda bread to barmbrack and a hearty pot of corned beef, these traditional dishes have become beloved staples of the holiday — simple, satisfying foods meant to be shared. At the center of many...Read More

Granola has come a long way from its early “health food” reputation. Today it’s a breakfast staple—layered into yogurt parfaits, sprinkled over fruit, or enjoyed by the handful as a snack. Making granola at home is surprisingly simple and allows you to control both flavor and sweetness. This Honey Almond Butter Granola bakes into crisp...Read More

Broccolini’s natural sweetness pairs beautifully with miso — that savory, complex paste that brings depth without heaviness. In this preparation, the broccolini is briefly blanched to preserve its vibrant color and tenderness, then roasted at high heat until lightly caramelized. A simple ginger-miso glaze adds warmth and umami, while toasted sesame seeds provide a nutty...Read More

Tender broccolini is one of those vegetables that barely needs encouragement. A quick blanch, a hot pan, good olive oil — and suddenly you have something vibrant and deeply satisfying. In this simple preparation, broccolini is tossed with fragrant pesto, lightly toasted pine nuts, and just enough fresh chilli to wake up the plate. It’s...Read More

At the Borba Family Farms booth at the Aptos and Monterey Farmers Markets, broccolini often disappears quickly. Long, graceful stems topped with delicate florets spill across the table — vibrant green and impossibly fresh. It looks familiar, but it’s something entirely its own. First things first: broccolini is not baby broccoli. Broccolini is actually a...Read More

There is something deeply satisfying about pulling a beet from the earth. Still dusted with soil, greens waving like banners, they feel ancient and grounding — a vegetable that connects us directly to the soil beneath our feet. At the farmers markets in April, beets arrive in jewel tones: ruby red, sunset gold, candy-striped pink....Read More