Slideshow: 24 Irish Recipes for St. Patrick's Day

Irish Brown Bread
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.

Get the recipe »

Irish Morning Bread
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.

Get the recipe »

Soda Bread With Dried Cranberries
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.

Get the recipe »

Irish Tea Brack (Tea-Soaked Raisin Bread)
Irish Tea Brack (Tea-Soaked Raisin Bread)

This traditional Irish bread is characterized by first soaking raisins in tea overnight. However soaking is the only time consuming part—the rest is about as easy a dump-and-stir bread as you can get. It's typically served buttered, but it's just good plain, or with a bit of jam.

Get the recipe »

Corned Beef Brisket, Potatoes, Cabbage, and Carrots
Corned Beef Brisket, 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.

Get the recipe »

Champ With Sausages
Champ With Sausages

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.

Get the recipe »

Pork and Guinness Hand Pies
Pork and Guinness Hand Pies

Hand pies are best straight from the oven when the crust is flaky and beautifully browned. This rendition combines pork, Guinness, sweet potato, and dried cherries.

Get the recipe »

Bangers and Mash With Onion Gravy
Bangers and Mash With Onion Gravy

Bangers and mash are a public house classic; fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale. If, after much searching, you find yourself without bangers (and without the proper equipment to make a batch yourself), then in a pinch you can substitute any sort of plain, fatty pork sausage, instead.

Get the recipe »

Corned Beef Hash
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.

Get the recipe »

Cottage Pie With Shallots and Sherry
Cottage Pie With Shallots and Sherry

Beef up your mashed potatoes by tucking a layer of braised beef underneath and baking it off

Get the recipe »

Crubeens and Cabbage
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 while keeping it in comfort food territory.

Get the recipe »

Irish Cheddar and Vegetable Bread Pudding
Irish Cheddar and Vegetable Bread Pudding

We love the combination of sharp cheddar with sautéed, lightly browned onions and carrots, and how said cheese gets all gooey and envelops the cubes of bread. The top crust gets toasty and a little crunchy, while spinach adds the de facto green color and a vegetal flavor that cuts through the richness of this dish.

Get the recipe »

Stout Battered Onion Rings
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.

Get the recipe »

Ultra-Fluffy Mashed Potatoes
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.

Get the recipe »

Ultra-Crispy Roasted Potatoes
Ultra-Crispy Roasted Potatoes

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.

Get the recipe »

Irish Stout Granita With Raw Oysters
Irish Stout Granita With Raw Oysters

A cold pint of stout and a plate of freshly shucked oysters may seem like an odd coupling at first. But the dry bitterness and roasty malt flavors of a stout play very well against the sweet and briny flavors of a fresh oyster—even more so when the stout is frozen and flaked into an icy granita that can be spooned over the fresh oyster just before slurpage.

Get the recipe »

Irish Cream
Irish Cream

Irish cream is irresistible. It's creamy and sweet with just the right whiskey kick. The best part about making your own is that you're in control of the flavor. Feel free to play around a bit with the recipe.

Get the recipe »

The Irish Derby
The Irish Derby

There seem to be two camps when it comes to Irish whiskey: those who absolutely love it, and those who don't. But this drink might just please everyone, and it's a great way to bring some Emerald Isle authenticity to your St. Patrick's Day party.

Get the recipe »