recipes

Our 29 Best Irish-Inspired Recipes for St. Patrick's Day

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

While we don't need a reason to pile our plates with buttery potatoes, sautéed cabbage, and soda bread, St. Patrick's day does offer the ideal opportunity. Comfort food in the middle of cold, dreary March? You don't have to ask us twice! (But as for green beer, we're going to put that on indefinite hold.)

  • Image may contain Food Bread and Bun
    Eva Kolenko
    1/29

    Seeded Whole Grain Soda Bread

    This energy-sustaining bread makes beautiful toast.

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  • Photo by Laura Murray, styling by Anna Bilingskog
    2/29

    Corned Beef

    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.

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  • Hirsheimer & Hamilton
    3/29

    Corned Beef Hash

    This recipe is a two-step process, but nothing about it is difficult. Start by cooking the beef the day before (if you also want to have it for dinner that night, just double the recipe). It’s chilled overnight, becoming even more flavorful. The next day, shred the cooked corned beef and throw the hash together, then bask in your accomplishment.

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  • Alex Lau
    4/29

    Colcannon

    Colcannon traditionally combines mashed potato and cabbage, but there are as many versions as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

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  • 5/29

    Chocolate Stout Layer Cake with Chocolate Frosting

    Forget milk—stout is the perfect pairing for this cake. Serve glasses of the same brew you used in the cake batter. Take it up a notch by adding a scoop or two of vanilla ice cream to the beer for a grown-up float.

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  • Peden + Munk
    6/29

    Cheese Fondue with Beer and Bourbon

    Ah, Babybel cheese, the fancy French chef’s secret weapon for fondue—it keeps the molten mixture from separating, and its unassuming flavor lets the Gruyère shine. Did we mention there's also beer?

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  • Laura Murray
    9/29

    Beer Cheese

    To bring the beer to room temperature faster and make it flat, whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. Or, you know, just use the open bottle that you left sitting on the coffee table all night.

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  • 10/29

    Guinness Mustard

    This is dynamite on sandwiches, thanks to two kinds of mustard, beer, and a little bit of brown sugar.

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  • Michael Graydon + Nikole Herriott
    13/29

    Dublin Iced Coffee

    A delicious mix of caffeine, dessert, and danger.

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  • Photo by Christopher Baker
    14/29

    Perfect Baked Potato

    Olive oil, salt, and pepper: This recipe is as blank-slate as it gets. Feel free to add other spices to the salt-and-pepper mix, such as cumin or smoked paprika, and finish with whatever cheese you like.

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  • 17/29

    Vegetable Shepherd’s Pie

    Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

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  • Alex Lau
    18/29

    Chocolate Guinness Float

    The recipe doesn’t say to add a shot of Baileys, but we have a feeling you wouldn’t regret doing so.

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  • Matt Duckor
    29/29

    Crispy Potato Skins

    Crispy, cheddar cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch.

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