From the New York Times' Dining Section...
Not Irish, but Maybe It's for the Best: What we know as Irish soda bread is not authentic, Melissa Clark says. With a recipe for Skillet Irish Soda Bread Served With Cheddar and Apples.
Eat Drink Make Revolution: The Cuisine of Hunan Province : A cookbook review with recipes for Fried Cucumber With Purple Perilla and Hunan Beef With Cumin.
PLUS...
The Chicago Tribune's food section mixes English and Irish this week--maybe trying for a little UK unity? The cover story and centerspread are all about that Brit invention, gastropubs. Some good, hearty recipes are included.
The rest of the section is pretty much dedicated to Ireland. Even wine columnist Bill Daley gets in on the act--not with Irish wine, thank goodness, but with "crisp, herbaceous white wines" to drink with your Irish fare.
http://www.chicagotribune.com/features/food/
I have a great Irish Bread/Cake recipe. I can never say soda bread again, can I? However, I think I will try this NY Times one since I have a great skillet.
I made the Irish Soda Bread yesterday. It's fantastic.
http://www.flickr.com/photos/52764760@N00/422160392/