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!
In which David turns leftover corned beef he made into Irish-inspired lusciousness—a luscious mess, if you will.
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 sauce calls for only half a 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, going glam with a classy corned beef look that goes oh so well with a cold beer.
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.
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