With St. Patrick's Day right around the corner, we spoke recently with Irish cookbook author and TV host Rachel Allen about how she likes to spend the holiday. Allen shared her recipe for an Irish Weekend Fry-Up for our St. Patrick's Day coverage this year from her latest book, Rachel's Irish Family Food. Epicurious: How do you like to spend St. Patrick's Day? Rachel Allen: It's always a holiday. No one has school, and most people are off work. It's really a day everyone will get up slowly, I suppose like we would on a Sunday, and then it's definitely a big breakfast...There's always going to be one big meal in the day and it's often--with us and the family--it tends to be a late lunch/early evening meal. We'll probably go to the St. Patrick's Day parade in the city, in Cork where we live, and then home to a big delicious meal. Some friends might pop over, but it's all quite family based. Epicurious: Over here, everyone wears green and claims to be Irish for the day. RA: I love that. Even here, everyone would wear something green. Of course, there are very touristy pubs where all the beer is green and things like that, but not really in most of the places. I don't drink green beer. I draw the line at that. Read on for the cooking advice she received from mom-in-law Darina Allen and three recipes. Epicurious: What do you like to drink with the weekend fry-up? RA: Ireland seems to be a nation of tea drinkers. I'm definitely tea with my fry. Definitely. For me nothing else tastes right. Epicurious: Tell us a little bit about your Porter Cake (shown above). RA: It's a rich but it's not a heavy fruitcake [made with beer]. It's quite light in color. It's got spice in it, mixed spice, nutmeg as well. It's one thing you could make it today for St. Patrick's Day and it will still be really good, and because of all that dried fruit in it and the chopped candied citrus peel, it gets really more moist. I either love it two ways: I love it warm from the oven or weeks, weeks, weeks old. It's never iced, it's always un-iced. Epicurious: What's the best bit of kitchen wisdom you've received from your mother-in-law? RA: Definitely the first piece of cooking advice I got from her was start with really good quality ingredients and then you don't have to be a magician to make something really delicious. And that really is the whole ethos at Ballymaloe. It's all about the produce; it's really letting the produce speak for itself. And in a way, I suppose that's what Irish food is all about as well...everything Darina says is just inspirational. She's amazing, incredibly wise, and passionate-beyond-being-passionate about food. Epicurious: What do you hope people take away from your latest book? RA: This is the kind of food that we really cook at home...Good, wholesome, honest...

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Das Neueste von Rachel Allen (@rachelallen09). Unassuming student by day, Anti-Derivative Girl by night. There's no integral too hard! (Except for those that are. The great state of Texas

With Gourmet Abu Dhabi 2013 now underway, what better time to learn a little more about the participating chefs, in particular the two women who are involved in this year's event: Rachel Allen and Khulood Atiq.

While supplies last, they're offering consumers a download of recipes selected from Rachel Allen's new cookbook, Favorite Food at Home, absolutely FREE. This download includes twenty recipes and photos specially chosen by Kerrygold. Use code-- KGLD-0319-2010-RACB

Rachel Allen, Shanagarry, Ireland. 26.165 „Gefällt mir“-Angaben · 1.367 sprechen darüber.

Das Neueste von Rachel Allen (@rachelallen1). Irish Chef, upcoming Rachel’s Irish Family Food cookbook out from HarperCollins U.S. Feb 19 http://www.rachelallen.co.uk/book.html. Cork

Rachel Allen shares her recipe for Chorizo, or Kabanossi, Sausage Pasta - a super simple, spicy dish for the whole family to enjoy. Watch the video recipe or...

Rachel Allen shares her recipe for Chorizo, or Kabanossi, Sausage Pasta - a super simple, spicy dish for the whole family to enjoy. Watch the video recipe or d…

Meet Rachel Allen, host of Rachel Allen: Bake!, and learn about baking sweet and savory treats from cupcakes to quiches.

Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School in County Cork, Ireland