Hi, everyone. You're listening to Radio Cherrybaum, and I'm your host, Carrie Diamond, coming to you from New York City.

Today's guest is J.R. Ryle, the head pastry chef at Ballymalu House in County Cork, Ireland.

Bally Balletaloo House, some might say, was the birthplace of modern Irish cuisine. J.R. is also the author of

the cookbook Bally Maloo desserts, iconic recipes and stories from Ireland. J.R. was in town to visit

with friends and to do a special breakfast pop-up at King Restaurant here in New York. We talk all about

the treats he made, including cakes and tarts and porridge with

stewed rhubarb. If you're the kind of person who gets excited by the first rhubarb of the season,

you're my kind of people. We talk about a lot of other fun stuff from his hero, Doreena Allen,

of the Ballymolu cookery school. She's one of my heroes, too. His visits with the iconic

Diana Kennedy in Mexico, the power of a poached egg, and the importance of doing things that make you and others happy. Don't miss my chat with J.R. Ryle. Our interview was recorded at Newsstand Studios at Rockefeller Center.

Today's show is presented by a cookbook, yes, family style by Peter Somm.

I'll tell you more about the book later in the show, but it is a beautiful cookbook,

and Peter is one of our favorite folks here at Cherrybaum.

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You can also become a Substack subscriber for $6 a month or $55 per year. You'll get access to our

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