A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?
Pastrami. We consider it the other corned beef. We also consider it darn easy to make it yourself.
A better way to start your day. Uh, we mean, end your day. That’s what we meant. Yes. End it. Ahem.
Here’s to a long life and a merry one, a quick death and an easy one, a pretty girl and an honest one, a cold pint–and another one!
David comes to understand that corned beef hash is far, far more than mere sustenance for The One.
An innocuously sweet, innocent little after-dinner libation that’s sorta got a suave sophisticate thing going on. Consider it a liquid lullaby.
It’s truly a shame that the pan sauce calls for just a half cup of Guinness. What, oh what, to do with the rest of that bottle of stout?!
A precursor to hash browns, pan boxty is shamelessly simple and flagrantly frugal. Can’t say as we’ve improved any on this Irish classic.
You may have had twice-baked potatoes before, but we bet they weren’t anything like this lovely little Irish-inflected spud.
There’s a reason this effervescent communion of stout and champagne has the word “velvet” in the title. It’s sooooo smooth and subtly sophisticated. Sip for yourself.
A marvie blend of bitter stout and sweet ice cream, this inspired rendition of an old-fashioned float just may take you by surprise.
Brisket gets a makeover of sorts when brined and turned into corned beef. We hear it goes terribly well with beer as well as cabbage.
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