The weather is getting colder, and soup season is fast approaching. When the temperature starts to drop, everybody in Wales starts to think the same thing, "it's time for cawl." However, this may be ...

If, as Brian Yarvin writes in his new cookbook, traditional British food is unsung, perhaps it's because precious little rhymes with Scotch woodcock, Kentish huffkins, cullen skink, howtowdie and cock ...

Ah, March! Guinness piled to the rafters. Corned beef in the meat case. And soda bread in the bakery. It’s the Emerald Isle in the grocery aisle. Everyone gets a little Irish round about the middle of ...

A hearty seafood stew of haddock, leeks and barley, and an almost indecently rich and comforting cheesy rarebit For me, the best winter cooking is about comfort, warmth and connection – food that ...

If you were to go to Wales this Sunday, you’d see a lot of people wearing daffodils — and eating dishes brimming with leeks. Both plants are symbols of St. David, the 6th-century patron saint of Wales ...

1. Combine the lamb, potato, turnip, parsnip, carrot, salt and pepper in a heavy soup pot and add the water. Bring to a simmer over medium heat and continue simmering the mixture, uncovered, stirring ...

Cooking Welsh — have you had your lobscows today? The recipe names are confounding and priceless: Anglesey bakestones (fruit cookies), cawl mamgu (leek soup), llanddarog (country-fair cakes), teisin ...