Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. Get the recipe for Colcannon »
. Penny De Los Santos
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 »
Decadent sultana scones require the richest butter you can find, such as Ireland’s Kerrygold, available at most supermarkets.