Irish

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Once widely eaten, game lost its popularity in Ireland in modern times, as palates became unaccustomed to its distinct flavors. But smart breeders of venison are now creating meat with a milder and more mainstream taste without losing any of the noble game's intrinsic qualities. Irish chefs are happy to pay their tribute. At The Tannery, the garlic used in this recipe is wild, gathered from nearby hedgerows. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. Wild salmon, once so plentiful in Ireland that domestic servants could stipulate in their contracts that they should not have to eat it more than three times per week, has now become a luxury item on both sides of the Atlantic. However, when top-notch fish is available, this simple preparation is a great way to showcase it. The compound butter, with its use of raisins, harks back to the dried fruits popular in the Middle Ages, and the capers show the fondness of contemporary Irish cooks for Mediterranean flavors. Irish butter, with its high fat content, will add a particularly rich flavor, but regular American butter can be substituted.

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce. Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance.

Toast St. Patrick's Day with our drink that combines the quintessential Irish spirit with a classic American cocktail. Serve it on the rocks to better balance the Irish whiskey's peaty note. If you prefer it a bit drier, make the vermouth portion half sweet and half dry.

Irish stouts produce a thick head when poured, so chill the can or bottle well before measuring to reduce the foam.

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

Editor's note: This recipe was developed by Shane Philip Coffey, the chef at Alias restaurant on New York City's Lower East Side. This rich and luscious dessert came about because I needed a special dessert for a St. Patrick's Day tasting menu. I was on a mission to use my favorite beer, Guinness, something I consider to be one of Ireland's gifts to the world. As the 17th of March drew closer, I looked for inspiration at my favorite Irish pub in Manhattan. As I savored my pint, I saw a Guinness poster that said, "My Goodness, My Guinness!" It was like an angel sang in my ear: "What if you combined a dark chocolate pudding and Guinness, topped it with whipped cream lightly flavored with Guinness, and then put it in a glass to make it look just like a pint of the black?" After a few failed attempts, I got it just right. Make the effort to find a good dark chocolate (about 70 to 72 percent cacao). The better the chocolate, the creamier the dessert. And, unless you have an Irish pub next door where you can pull it straight from the tap, a 14.9-ounce can of Guinness Draught works best.

Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.

This sandwich includes the main components of a traditional Irish all-day breakfast — bacon, eggs, and sausage.

Be sure to use fresh spring peas for this classic side dish. Save the frozen ones for something else.

Named for a county in Ireland, this cocktail is made with Irish whisky and emerald-green herbal Chartreuse liqueur.