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Issue #91[all previous issues]
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Paul Prudhomme put this "Cajun" classic on the culinary map.
Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year.
Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée.
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
This dish is based on Cooleeney, an Irish mold-ripened soft cheese, but Camembert is an acceptable substitute.
From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
Sweet, delectable lamb’s liver is a favorite dish in Ireland—to do this dish justice, use the liver of a young spring lamb.
Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup.
Nettle soup has long been eaten as a spring tonic; look for nettles at farmers’ markets throughout the spring and early summer.
Wild flowering garlic, which thrives during the spring in Ireland, was the inspiration for this lovely dish.
This ingenious recipe—invented for an Irish college student with limited resources and experience—can be made with little more than, yes, a pint glass.
Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance.