We love Irish cuisine year-round, but the rich, pure flavors of the Emerald Isle are particularly perfect for the moment when winter transitions into spring. St. Patrick’s Day, when we turn our attention to all things Irish, couldn’t fall at a better time. <a href=”https://www.saveur.com/corned-beef-and-cabbage-recipe/”>Corned beef and cabbage</a> is practically synonymous with St. Patrick’s Day these days, and our next-level recipe teams impossibly tender salted meat with delicately poached winter vegetables beyond the usual cabbage, carrots, and potatoes. Or enjoy potatoes and cabbage in a different incarnation: mashed together and enriched with cream in <a href=”https://www.saveur.com/article/Recipes/Classic-Colcannon”>colcannon</a>. You also can’t go wrong with a steaming pot of Irish stew studded with slow-cooked chunks of lamb. Here, we’ve rounded up our favorite classic Irish recipes for all your St. Patrick’s Day festivities. (Jenny Huang/)
Mark Murphy, head of the Dingle Cookery School in Ireland, believes the lamb raised in Dingle to be some of the world’s best. “The meat has a slight salt flavor,” he says, “due to the Atlantic sea breezes that blow across the peninsula,” where the animals feed. Even if you can’t get lamb from the source, seaweed lends a soft salinity to the dish. <a href=”https://www.saveur.com/rack-lamb-seaweed-red-wine-sauce-irish-recipe/”>Get the recipe for Seaweed-Crusted Rack of Lamb with Red Wine Sauce</a> (Michelle Heimerman/)
“The brown crab is one example of the great seafood we’re lucky to have abundant here in Dingle,” says Ireland chef Martin Bealin. He uses every part of the crustacean at Global Village, including the shells, which flavor this rich, comforting bisque. <a href =”https://www.saveur.com/irish-crab-bisque-whiskey-recipe/”>Get the recipe for Crab and Irish Whiskey Bisque</a> (Michelle Heimerman/)
Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. <a href=”http://www.saveur.com/article/Recipes/Classic-Colcannon”>Get the recipe for Colcannon</a> (Penny De Los Santos/)
In this traditional warming stew from the Emerald Isle, lamb shoulder is rendered spoon-tender by a simmer and then a long, slow bake with plenty of filling potatoes and aromatic carrots and onions. For bright color and a bit of verdant sweetness, green peas are tossed in toward the end of the cooking. <a href=”https://www.saveur.com/article/Recipes/Irish-Stew-“>Get the recipe for Irish Stew</a> (Andre Baranowski/)
The haddock and cheddar mash at Dublin’s The Winding Stair restaurant represents the best of Ireland: sea, dairy, and spud. <a href=”https://www.saveur.com/article/recipes/smoked-haddock-and-cheddar-mash”>Get the recipe for Haddock and Cheddar Mash</a> (Romulo Yanes/)
At Gubbeen Farm, a 250-acre coastal plot of land in West Cork, an Irish twist on French cassoulet results in a flavorful, brothy stew of lima beans and thin Irish pork sausages. <a href=”https://www.saveur.com/irish-lima-bean-and-sausage-stew-recipe”>Get the recipe for Irish Bean and Sausage Stew</a> (Matt Taylor-Gross/)
Espresso powder adds a jolt to this sleepy soda bread. We love it as toast for a breakfast sandwich or to mop up rich sauces alongside a dinner roast. <a href=”https://www.saveur.com/irish-coffee-soda-bread-recipe”>Get the recipe for Irish Coffee Soda Bread</a> (Matt Taylor-Gross/)
Drew Hamm at Henry’s in Chicago makes a toasty spin on the traditional Irish coffee by adding Flor de Cana rum and a cinnamon syrup to the usual Irish whiskey base. <a href=”https://www.saveur.com/irish-coffee-riff-cocktail-recipe”>Get the recipe for Irish Coffee Riff</a> (Matt Taylor-Gross/)
Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice. <a href=”http://www.saveur.com/article/recipes/homemade-irish-cream”>Get the recipe for Homemade Irish Cream</a> (Cory Baldwin/)
Incorporating a Dingle staple—Irish brown bread—and a rich butterscotch topping, this ice cream has the comforting flavors of honey-drizzled toast in each bite. <a href=”https://www.saveur.com/irish-brown-bread-ice-cream-butterscotch-sauce-recipe”>Get the recipe for Irish Brown Bread Ice Cream with Butterscotch Sauce</a> (Michelle Heimerman/)
