Tangy cheddar cheese only gets better when melted with Irish ale and swirled with a garlicky pesto. Open the bottle of ale at least an hour before starting the fondue, to let it go flat.
Articles & Recipes by Peggy Fallon
Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.
This luxurious marriage of lobster and cream—so-named because it is rich, expensive, and subtly perfumed with Irish whiskey—is traditionally served in lobster shells; but it also makes a quick and sumptuous sauce for pasta.
An easy press-in crust holds a savory custard filling dotted with fresh asparagus and smoked salmon. Serve this with fresh fruit at brunch, or any other time with a green salad.
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