Irish

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. ...read more

There’s one snack you’re sure to find in pubs all over the British Isles: small bags of salt-and-vinegar crisps (potato chips). Here, we revisit the pint-and-crisp tradition with roasted potatoes that have been cooked in water and vinegar to give them a similar addictive ...read more

This special-occasion tart is creamy-rich and laced with early spring flavors. ...read more

Champ is a traditional Irish dish usually consisting of mashed potatoes and spring onions. Here, milk-braised leeks replace the spring onions. ...read more

Like Ireland, Cornwall is a Celtic region, so it’s no surprise that these turnovers are a favorite in pubs all over Ireland. ...read more

Irish soda bread is just barely sweet and biscuit-like—perfect with a savory meal.  It’s usually baked in a large round, but here we’ve cut it into scone-like wedges that take only 20 minutes to bake. ...read more

To complete the effect of these liqueur-laced custards, bake them in small, sturdy coffee cups. If you can’t find espresso powder, substitute 3 Tbs. strong hot coffee and omit the water. ...read more

This stew tastes even better as leftovers, once the flavors have had a chance to develop. Serve it over mashed potatoes for a deliciously comforting meal. Traditional Irish stout is not vegan, but to find a beer that is, log on to veganconnection.com. ...read more

It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned. ...read more

Many Irish salad dressings are called cream dressings because they include lots of cream. Here, we've lightened the sauce and added whole-grain mustard and buttermilk for extra tang. ...read more

There's no question that steel-cut oats are superior in flavor to instant oatmeal, but the extended cooking time, obligatory stirring, and sticky pot to clean can put off even the most loyal oatmeal enthusiast. Using a slow cooker eliminates the stove-top surveillance and mess. ...read more

These savory scones get their tenderness and tang from plain yogurt rather than buttermilk—a plus for cooks who don’t often have buttermilk on hand. ...read more

This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor. Here, it gets a modern-day makeover with purple potatoes, garlic and shiitake mushrooms to reflect all the delicious new ...read more

Leeks are a staple in Irish soups and stews because the long, green members of the onion family thrive in poor soil and cool, damp climates. Here they’re served with a vinaigrette as an appetizer. ...read more

If potatoes are one of every Irish restaurant’s “2 veg” side dish options, carrots are the other. This recipe turns mashed carrots into something special because of the shallow baking dishes that give each serving a crispy crust. ...read more

The roasted barley in flavorful black stouts gives it a depth that makes it a favorite for baking. This moist cake is a delicious teatime treat; for dessert, serve it with berries and ice cream. ...read more

Pearled barley has the hull and bran removed to make it cook more quickly—but it still retains some whole grain goodness. ...read more