Cheesy noodles, with a crunchy crust of spicy cracker crumbs, are a step up from the same old mac ‘n cheese you’ve been relying on.
If Ina believes mashed potatoes need a little acidity to smooth out the richness, so be it. Here’s our new go-to approach to this oh-so-comforting side dish.
Crisply deep-fried and flaky, this fish is better than take-out. It comes together fast enough that it’s weeknight friendly and beer keeps the batter light, too.
There’s a reason this effervescent mingling of stout and Champagne contains the word “velvet.” It’s sooooo smooth and subtly sophisticated. Sip for yourself.
If you thought steak could get no better than a gorgeous bone in rib eye seared to perfection, you need to try this Guinness pan sauce.
David comes to understand that for some, corned beef hash is about far more than mere sustenance or ridding the fridge of leftovers. Far, far more.
Mmmm. Mocha chocolate cake slathered with an Irish whiskey-spiked chocolate glaze. A decadent, grown-up cake good for whatever ails you.
When you have leftover corned beef, there’s only one thing to do with it: make these twice-baked potatoes.
We guarantee you’re going to feel Irish when you sit down and savor a slice of this brown soda bread. Consider it a borrowed Irish birthright.
There are countless versions of this classic. We’re partial to this recipe which gilds the potatoes and cabbage with kale and bacon and beer.