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Irish Cuisine, Renewed and Reshaped

By Bonny Wolf
Published March 12, 2005 at 10:00 PM MST
Detail from the cover of Margaret M. Johnson's <i>The New Irish Table</i>.
Detail from the cover of Margaret M. Johnson's The New Irish Table.

Contrary to popular belief, Irish cooking has evolved beyond potatoes and corned beef and cabbage. Weekend Edition essayist Bonny Wolf explains what's been happening in the kitchens of Ireland's most creative chefs.

Copyright 2022 NPR. To see more, visit https://www.npr.org.

Bonny Wolf
NPR commentator Bonny Wolf grew up in Minnesota and has worked as a reporter and editor at newspapers in New Jersey and Texas. She taught journalism at Texas A&M University where she encouraged her student, Lyle Lovett, to give up music and get a real job. Wolf gives better advice about cooking and eating, and contributes her monthly food essay to NPR's award-winning Weekend Edition Sunday. She is also a contributing editor to "Kitchen Window," NPR's Web-only, weekly food column.
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