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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
As soon as the holidays roll around, so do the cranberries, those tart little berries that seem to pop up - literally - everywhere in sauce, relish, and chutney. Their flavor offers a companionable touch to meats like poultry and game, but salads and patés profit, too. Here dried cranberries dress a warm cheese salad, but you might also like to serve it with a spoonful or two of cranberry chutney. .