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Narrow Results You've Selected: Irish Remove all Source Saveur (44) The Good Mood Food Blog (3) 101 Cookbooks (1) Epicurious (1) Serious Eats (1) Show all... www.epicurious.com (1) Difficulty Medium (24) Easy (18) Hard (1) Main Ingredient Vegetables (24) Potato (12) Fruit (6) Beef (5) Bread (5) Show all... Fish (5) Cheese (4) Eggs (3) Lamb (3) Pork (3) Shellfish (3) Whiskey & Bourbon (2) Game (1) Nuts (1) Course Main Course (16) Bread (8) Side Dish (8) Soups & Stews (8) Dessert (7) Show all... Appetizers (4) Breakfast/Brunch (4) Beverages (2) Salad (1) Season Winter (22) Fall (14) Summer (9) Spring (8) Occasion Easter (3) Christmas (2) Thanksgiving (2) Backyard BBQ (1) Cocktail Party (1) Technique Bake (15) Saute (9) Fry (6) Slow Cook (5) Steam (4) Show all... Chill (3) Stew (3) Braise (1) Grill/Barbecue (1) Marinate (1) Poach (1) Roast (1) Stir-Fry (1) Topic Recipe (51) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Irish"; var omni_prop8 = "Cuisine:Irish"; var omni_pageName="saveur:"+omni_prop12; 09/04/2012 Colcannon Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Issue #150 03/16/2012 Corned Beef and Cabbage The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. Issue #135 12/21/2010 Irish Coffee Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, recommends using Red Breast or Paddy Irish whiskey in this pick-me-up. Issue #135 03/12/2007 Irish Stew This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. Issue #91 03/12/2007 Doris Grant’s Brown Bread 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. Issue #91 03/12/2007 Hot Buttered Lobster From noted Irish restaurant Ballymaloe comes this preparation for one of the most delectable seafood dishes we know. Issue #91 03/12/2007 Mussel and Oyster Hot Pot Dulse, an edible seaweed widely used in Irish cooking, adds an austere “sea” flavor to this soup. Issue #91 03/12/2007 Pint-Glass Bread 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. Issue #91 03/12/2007 Nettle Soup Nettle soup has long been eaten as a spring tonic; look for nettles at farmers’ markets throughout the spring and early summer. Issue #91 03/12/2007 Spinach, Red Onion, and Coolea Cheese Tartlets with Parsley–Walnut Pesto and Olive-Crushed Potatoes From the Emerald Isle comes this inventive dish incorporating Irish artisanal cheese and—of course—potatoes. Issue #91 03/12/2007 Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli To make this dish, ask your butcher for corned beef made with the “silverside” of the round. Issue #91 03/12/2007 Tipsy Puddings with Mulled Wine This recipe is based on one in Gerry Galvin’s Drimcong Food Affair, a collection of recipes from his now-closed restaurant. Issue #91 03/12/2007 Cauliflower Soup with Potato Emulsion and Crozier Blue Cheese Artisanal Irish cheese makes a fitting topping for a soup inspired by authentic Irish ingredients. Issue #91 03/12/2007 Rhubarb Financiers with Vanilla Ice Cream and Poached Rhubarb Elegant in presentation and sumptuous in taste, this innovative dessert represents the best of Ireland’s culinary renaissance. Issue #91 03/12/2007 Panfried Sole with Garlic Butter Wild flowering garlic, which thrives during the spring in Ireland, was the inspiration for this lovely dish. Issue #91 03/12/2007 Carrageen Lemon Pots This pudding is only faintly sweet—perfect when you want to close a meal with something not overly cloying. Issue #91 03/12/2007 Colcannon Enjoyed year-round, colcannon is particularly associated with Halloween night, the eve of the Celtic new year. Issue #91 03/12/2007 Lamb’s Liver with Whiskey and Cream Sweet, delectable lamb’s liver is a favorite dish in Ireland—to do this dish justice, use the liver of a young spring lamb. Issue #91 03/12/2007 Fried Cooleeney Cheese with Beet Salad This dish is based on Cooleeney, an Irish mold-ripened soft cheese, but Camembert is an acceptable substitute. Issue #91 03/12/2007 Colcannon Cakes Pondering what to do with all that leftover colcannon? Try this recipe for a tasty breakfast entrée. Issue #91 « Previous 1 2 3 Next »