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?
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.