This corned beef hits just the right balance between respecting tradition and offering an interesting, updated and delicious twist with a horseradish-panko crust.
Score a cross in the top of the dough before baking to make the traditional cross shape, which is supposed to keep evil away.
All the other Leprechauns will turn green with envy when they taste this twice-as-Irish Shepherd’s Pie. An oozing layer of melted cheese just beneath the topping makes it doubly as delicious!
Tangy cheddar cheese only gets better when melted with Irish ale and swirled with a garlicky pesto. Open the bottle of ale at least an hour before starting the fondue, to let it go flat.
Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.
This luxurious marriage of lobster and cream—so-named because it is rich, expensive, and subtly perfumed with Irish whiskey—is traditionally served in lobster shells; but it also makes a quick and sumptuous sauce for pasta.
An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.
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