Irish Brown Bread
If you want a big old slice of nubbly, oaty bread that just begs to be spread with a layer of thick jam or a melting pat of butter, try this Irish brown bread. Coarse wheat flour lends a vaguely sweet, honey flavor and a hint of toasted oats.
Irish Morning Bread
This dough is made from whole wheat flour, oats, and a heavy dose of raisins, all which give it a particularly lumpy appearance. Yet those same ingredients are what gives this bread character. The raisins add pops of chewy sweetness and the mixture of oats and brown flour create a dense but moist crumb with a strong wheat flavor. Topped with sugar, it has a crackly-sweet crust, indulgent and wholesome at the same time.
Soda Bread with Dried Cranberries
For all you raisin-haters out there: this is the soda bread for you. Cranberries give this bread all the fruitiness it needs, along with that signature cranberry tartness.
Gluten-Free Soda Bread
Made with rice flours instead of wheat flours, this is another step away from the traditional soda bread. It's a sweet, tender bread that lends itself well to freezing as well.
Corned Beef, Potatoes, Cabbage and Carrots
Kenji cooked over 37 pounds of beef to bring you the recipe for corned beef perfection. Beefy, salty, and moist, this dish is frickin' delicious. And of course you cook the veggies in the corned beef water.
Stout-Battered Onion Rings
A lot of beer-battered onion rings don't end up tasting like beer. The stout-based batter on these onion rings makes them much more flavorful. Throw in a little spice, some tangy mustard, a touch of honey for sweetness, and the package is complete.
Stout Beef Stew
This Guinness stew begs you to tuck in for a warm, soul-satisfying meal. A little carrot, a little potato, loads of sweet cipollini onion, and tender chunks of beef: it's a simple dish but such a good one. The only accompaniment you'll need is a crusty loaf of bread and big glass of bold red wine...or a pint of Guinness.
Crubeens and Cabbage
Crubeens are a traditional Irish dish of boiled pigs feet that are often served fried and eaten by hand. Removing the bones and stuffing it with mashed potatoes elevates this Irish classic Sunday Supper status while keeping it in comfort food territory.
Cottage Pie with Shallots and Sherry
Beef up your mashed potatoes by tucking a layer of braised beef underneath and baking it off.
Champ with Sausages
Champ is a simple but delicious dish where creamy mashed potatoes are mixed with a good helping of milk and butter and studded with scallions. Served with sausages, this is a complete main course, and the green parsley adds a festive touch.
This recipe for shepherd’s pie is straightforward, flavorful, and an exceedingly satisfying thing to cook on a winter evening.
Pork and Guinness Hand Pies
Pork, Guinness, sweet potato, and dried cherries wrapped in a flaky pastry that makes for a mini pie that's a little bit sweet, a little bit savory, and definitely hearty.
Corned Beef Hash
Got some corned beef leftover from the festive meal? Hash-ify it with diced potatoes, poblano chile, a sizable squirt of ketchup or chile sauce, and runny yolked eggs that nestle right into the pan.
Bangers and Mash with Onion Gravy
Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale.
The secret to the crispiest roast potatoes is increased surface area. Toss your potatoes around with a metal spoon to get the most nooks and crannies in your taters, nooks and crannies that will make for an extra crunchy surface.
Crispy Smashed Potatoes
Frying these potatoes in duck fat creates an extra-thick and crispy crust. They're crunchier than the best chips from the chipper, and packed with great roasted flavor.
Ultra Fluffy Mashed Potatoes
The key to super fluffy mashed potatoes is to remove as much starch from the spuds as possible. We accomplish this by peeling and dicing them before rinsing them in water and boiling them just until cooked. Using a ricer or food mill prevents excess damage to the starch granules, helping the potatoes remain nice and light.