Justin Bogle, chef at New York City restaurant Gilt, says "I associate this dish with my childhood and the meals my mom served on Sundays. Boiled meat, boiled cabbage, boiled potatoes -- I love the simplicity of it. Good and filling. Forgiving. Sometimes even chefs want to cook a dish that's hard to screw up." See the recipe for Corned Beef and Cabbage ». Todd Coleman

We love Irish cuisine year-round, but the rich, pure flavors of the Emerald Isle are particularly perfect for the moment when winter transitions into spring. St. Patrick’s Day, when we turn our attention to all things Irish, couldn’t fall at a better time. This year, skip the green food coloring in your beer in favor of a more authentic celebration, one filled with tangy cabbage, hearty yet delicate corned beef, peppery mushrooms, and earthy breads — not to mention sweet creams and butters in almost every dish. Go fully classical with Corned Beef & Cabbage or Cabbage and Bacon Pie, or explore other Celtic fare like Hot Buttered Lobster or Smoked Salmon with Pickled Chanterelles — either way, wash it down with some Irish whiskey or a pint of Guinness. Slainte!

See a feast’s worth of Irish recipes in our photo gallery »