6 Must-Try Recipes for St. Patrick’s Day
You don't have to be Irish to celebrate St. Patrick's Day. In our minds, any occasion to bring people together is a good one. And better yet, why not throw a dinner party while you're at it? To inspire your luckiest St. Patrick's Day, we've rounded up a few of our favorite Irish recipes. Scroll on below.
An Irish twist on an Aussie favorite, these individual lamb and Guinness pies are such a fun dish to make for a St. Patrick’s Day meal at home. Flavored with beef stock and Guinness, and topped with chewy puff pastry, they’re comforting and indulgent, just how we like it.
With a pat of butter or a bit of peanut butter and honey, Irish soda bread is a totally delightful breakfast or midday treat. However, some recipes take hours to make. This Irish soda bread recipe, which can be made in under an hour, is easy, quick, and delicious—almost too good to be true.
While its a bit cliché to associate potatoes with Irish cuisine, they have become a staple, and one of our favorite uses of the ingredient is boxy, a gaelic interpretation of the potato pancakes. Easy to prepare, they can be garnished with just about anything, but smoked salmon boxy with dill and capers tops our list.
Irish stew is as classic as it gets when it comes to Irish cuisine. Made with only a few ingredients—mutton (or lamb), onions, and potatoes—it’s the ultimate comfort food. Augment yours with carrots, turnips, or whatever veggies you have on hand.
A traditional Irish dish and a St. Patrick’s Day favorite, colcannon is a mixture of creamy mashed potatoes and cabbage or kale, and often onion and bacon as well. It’s a comforting dish for the winter months. This colcannon recipe is made with celery root, red cabbage, and potato—it’s has just the right amount of crunch, sweetness, and creaminess.
Being an island nation, seafood as an integral part of Ireland’s cuisine. Howth, the hometown of celebrity cookbook author and TV presenter Donal Skehan, is famous for its fish. His creamy seafood chowder is inspired by his hometown—and best served with brown bread with Irish salted butter, he suggests.
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