71 irish recipes

Trimlestown roast sirloin is an Irish roast with whiskey and red wine pan sauce. Slow-roasted for two hours and served with a rich beurre manie gravy. Classic Sunday roast fare.

Mint sauce for lamb pounds fresh mint with sugar and white wine vinegar for a classic British-Irish condiment. Bright, tangy, three ingredients, ready in 20 minutes.

A proper British fish cobbler with cod fillets in homemade cheese sauce, topped with cheesy scone rounds baked until golden and puffy. Hearty, warming comfort food that comes together in 40 minutes.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Cream of mussel soup is a classic Irish-style chowder built on a butter-flour roux and mussel liquor, finished with single cream. Briny, silky, and ready in 30 minutes.

Champ is the traditional Irish mashed potato side, fluffy russets beaten smooth with milk, butter, and chopped scallions. This microwave version delivers the classic in 25 minutes flat.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

Traditional Irish boiled bacon and cabbage, the real thing. A collar of bacon simmered until tender, cooked alongside quartered cabbage, and served with jacket potatoes and mustard.

Slow-simmered corned beef and cabbage soup with potatoes, carrots, and whole spices in a rich broth. A warming Irish-inspired one-pot soup for St. Patrick's Day or any chilly evening.

Classic Irish breakfast plate with crispy rashers, sausage links, fried eggs, and grilled tomato. A pub-style fry-up ready in under 30 minutes.

Slow-simmered corned beef brisket glazed with currant jelly, served alongside stir-fried cabbage with red pepper, vinegar, and caraway seeds. A stunning twist on the classic boiled dinner.

Leftover corned beef meets crisp cabbage, tart Granny Smith apple, and a savory soy sauce glaze in this quick wok stir fry. A brilliant twist on the classic Irish dinner.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.