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. See the recipe for Corned Beef and Cabbage »
. Todd Coleman
Whether you’re Irish or not, St. Patrick’s Day can be the perfect excuse to tuck into hearty Irish fare. From corned beef to soda bread, we’ve rounded up our favorite dishes from the Emerald Isle.
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 »
Irish Soda Bread
Ever since soda bread, that staple of the Irish dining table, was invented in the 1800s, it seems there are nearly as many “traditional” recipes as there are Irish families. Some are simple concoctions incorporating little more than flour, baking soda and buttermilk, while others boast the additions of various fruits and spices. This raisin-studded incarnation comes from a former SAVEUR staffer, who learned it the way such dishes should be—from her grandmother. See the recipe for Irish Soda Bread »
Native Dubliner Cathal Armstrong, chef of Restaurant Eve in Alexandria, Virginia, says “Stir together good Irish whiskey (like Redbreast or Paddy), brown sugar, and strong black coffee, and then pour fresh, soft whipped cream over the back of a hot spoon onto the surface of the coffee. There should be a good balance between the sweetness of the sugar, the heat of the coffee, and the warmth of the alcohol. That last mouthful of cool cream really brings a well-made Irish coffee together.” See the recipe for Irish Coffee »
Decadent sultana scones require the richest butter you can find, such as Ireland’s Kerrygold, available at most supermarkets.
When his son was off at college in Dublin and missing home-baked bread, Peter Ward devised a recipe that employs the one kitchen item every college student has: the pint glass. As Peter recounted to us, Jeff had no experience and few utensils in his student-housing kitchen, but “I knew that every Irish student has a pint glass, which he’s brought home from a pub, so I invented a recipe for the simplest bread in the world, one whose ingredients he could measure out with a pint glass.” See the recipe for Pint-Glass Bread »
This basic crumble recipe can use various fruits in season. A summer favorite in Ireland is made with plums poached with cinnamon. Crumbles may be served alone, or with ice cream or clotted cream. See the recipe for Rhubarb-Ginger Crumble »
Smoked Salmon with Pickled Chanterelles
In the Ireland of old, fish and shellfish, especially the latter, were so inexpensive that they were often considered the food of the poor. In the 18th century, posted notices advertised you could get a beer for twopence and salmon and lobster for nothing. See the recipe for Smoked Salmon with Pickled Chanterelles »
We adapted this toffee recipe from the Irish food authority Darina Allen’s book The Complete Book of Irish Country Cooking (Penguin Studio, 1996). See the recipe for Yellow Man »
Hot Buttered Lobster
This recipe is based on one used at Ballymaloe, the famed Irish restaurant founded by Myrtle Allen, who shared with us her belief that the most humane way to dispatch live lobsters is to lull them to sleep in slowly warming water. See the recipe for Hot Buttered Lobster »