Irish

This corned beef recipe is simple to make, but you’ll need to plan at least a week before St. Patrick’s Day to get it on the table.

You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.

We would eat pretty much anything topped with mashed potatoes.

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

Here are seven new spring cookbooks we can't wait to read.

Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it

Try chocolate-covered espresso beans in place of the coffee beans for garnish.

While each bartender has a preferred whiskey, we tried them all with Jameson with great results.

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.

They use a pour over coffee method, pouring the whiskey and water over the coffee right at the bar.

Simple syrup can be made ahead in larger batches and stored in fridge.

This corned beef hash is a two-step process, but nothing about it is difficult. 

These scones are light, flaky, and airy—closer to a biscuit recipe than the crumbly pastries you might have in mind.

No food is more associated with Ireland than the spud—which didn't appear there before the late 1600s. So what did people eat till then?

Might this be the ultimate soda bread recipe in all of Ireland?

This beef was at its best, tender, moist, not at all salty, bursting with subtle spice, and deliciously robust. This is the way corned beef should taste every time. It was hard to resist the pieces directly as I was slicing them for the platter.