Brisket gets a makeover of sorts when brined and turned into corned beef. It goes just as well with beer as it does cabbage.
Essentially Irish stew with some lovely store-bought puff pastry plopped on top. Easy peasy.
We guarantee you’re going to feel Irish when you sit down and savor a slice of this brown soda bread. Consider it your birthright.
DIY Baileys, baby. All you need is cream, coffee, whiskey, sugar, and a taste for the finer things in life.
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.
David comes to understand that for some, corned beef hash is about far more than mere sustenance.
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.
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