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.
We’ve no idea where this name came from, as there’s nothing foolish about conjuring a conversation-stopping dessert from just three ingredients. Nothing foolish at all.
Basic Irish soda bread gets blinged up with raisins. It’s at its loveliest when served warm from the oven and slathered indecently with Irish butter.
Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.
Preview daily e-mail
Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.
Preview weekly e-mail