One year while researching ideas for our St. Patrick’s Sunday supper, I discovered that the Irish obsession with potatoes is not a myth. Page after page of old Irish “cookery books” reveal numerous formulas for the tuber, with whimsical names for each. I fell for champ, an Irish version of mashed potatoes flavored with a handful of finely sliced scallions. Since it was spring, I skipped the scallions and used lots of sliced green garlic instead. But the Irish don’t live on potatoes alone; seafood is actually the backbone of their diet. So I decided to celebrate their patron saint with something from the sea. I found lots of recipes for fish as well as tiny clams known as cockles. Trying to bring these Irish specialties together, I steamed the cockles with white wine and butter and then spooned them over the creamy green garlic champ. And what more Irish way to sop up those briny juices than with a savory brown scone?
A generous glug of stout gives this snackable loaf a malty depth.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.