HeyJaredMark Moriarty
- Indexed articles, last 90 days
- 12
- Latest publication
- Sep 26, 2026
- Outlet visibility, for Irish Times
- Top 5K sites
- Earliest in this view
- Jul 4, 2026
Latest articles
Eating in: It doesnât get better than a movie night at home with classic, elevated snacks (opens the original)
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This week was inspired by a recent, rare trip to the cinema. Let me paint a picture for a moment. We are in the depths of the most beautiful chaos, with two under two, two businesses on the go and a furry animal walking around the house who thinks she owns the place. These are all good complaints, but many who read this will just âknowâ. So when the offer came to head off to the movies for the evening, it felt like something between winning the lotto and a week in Vegas â only better. Neve
Itâs blackberry season: hereâs how to recreate those classic childhood desserts (opens the original)
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A recent visit to The Old Spot Pub in Dublin 4 reminded me of the arrival of one of my favourite ingredients and, by default, seasons. After a long summer of sunshine, sweat and suncream stinging my eyes, autumn is here. With it comes an abundance of brilliant produce and wild food. I might only be speaking for myself, but as a chef, I start to get excited when September rolls around. But back to The Old Spot, where I managed to nab the last portion before it was scratched off the blackboard: â
Mark Moriartyâs flavour tricks to turn chicken into something special (opens the original)
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This week Iâm turning my attention to chicken, the most consumed meat in Ireland. For most of us, it passes through the fridge at some point in the week, often ending up in the same old dishes. With any poultry, I would encourage you to try spend a little bit extra for a higher-welfare bird. It will repay you with flavour and it supports a higher-quality food production system. A high-quality bird should have a deeper colour, thick skin that doesnât break apart when pulled, a clean, nondescr
Mark Moriartyâs back-to-school tray bakes will make your life easier this September (opens the original)
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The magic of the tray bake: our readers all seem to love fast, affordable food that can be thrown together quickly, and easily baked in the oven. While this style of cooking might not meet restaurant standards in terms of design, aesthetics and quality, what does it matter? This is about feeding the family in minimal time with maximum flavour and the added bonus of very little wash-up. Both of this weekâs recipes are designed to be developed, cooked and served from start to finish in the tray.
How to make two amazing French bistro classics on a budget (opens the original)
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This week is all about the French bistro â a source of comfort and consistency in the cookery sphere for hundreds of years. France has long held the keys to the culinary kingdom, and rightly so. It is a place where food is woven through the everyday fabric like a cup of tea or a pint of Guinness would be here. Quality ingredients and flavour are the expectation rather than the exception, with no shortage of demand and willingness to spend on both. The French bistro is the equivalent of our loc
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