Savannah holds the second largest St. Patrick’s Day celebration in the United States. It is quite a sight to see: Our city turns green and corned beef and cabbage is everyone’s favorite dish for the day.
Savannah holds the second largest St. Patrick’s Day celebration in the United States. It is quite a sight to see: Our city turns green and corned beef and cabbage is everyone’s favorite dish for the day.
You don't have to be Irish to appreciate corned beef, cabbage, and a good, hearty stout. This roundup of our favorite Irish recipes makes us wish it was St. Patrick's Day all year long.
Share the luck of the Irish with cupcakes coated in frosting flavored with Baileys Irish Cream—a liqueur made from a blend of cream, cocoa, and Irish whiskey—and decorated with a sprig or two of real three-leaf clovers. The clovers should be removed before eating (be sure to use only pesticide-free clovers from a reliable source or your garden). You could also decorate the tops with a shamrock stencil, available at craft-supply stores (see Sources, page 342), and green sanding sugar.
In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.
At the shop we think all holidays deserve their own meatball. In New York City, Saint Patrick’s Day is a big deal, celebrated with a major parade, and so of course a meatball was born. These are a clever twist on the usual corned beef and cabbage pairing, and they were so popular that now we serve them throughout the year. We’re not fans of artificial coloring but we suppose you could even dye them green if you wanted to. We love to serve them with Mashed Potatoes (page 79) and Mushroom Gravy (page 63).
As kids, we loved Lucky Charms. And as adults, we still do--mixed into everything from cupcakes and ice cream to...martinis. (It is St. Patrick's Day, after all.)
Bon Appétit spends a day on the line with head chef Anthony Knott at The Culpeper, a bustling three-story pub in East London. Using fresh ingredients from its own farm and rooftop garden, The Culpeper puts a modern twist on British pub favorites, serving everything from classic fish and chips and triple-cooked fries to Comté cheese croquettes and grilled chicken. Follow Anthony and his team as they navigate a busy day of cooking across three floors.
Bon Appétit test kitchen manager, Brad Leone, is back with the fifth episode of "It’s Alive," and this time he’s making corned beef. Brad guides you through the process of celebrating St. Patrick's Day in style, complete with bagpipes, Guinness, dolphins and...wait, what? It may not technically be alive anymore, but we kind of just let Brad do his thing.
Recipe: http://light-body.today/recipe/corned-beef%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-69f32dcf20ab313f37e082a2">
Go behind the scenes as Executive Chef Thomas Allan leads his team through a Friday night dinner rush at The Modern in New York City, a 2-Michelin-Star restaurant. From tasting menu plating to real-time kitchen communication, see how a world-class fine dining kitchen handles over 200 guests with precision and speed during an intense night of service.
“In a tasting menu restaurant, everybody gets a dessert. So if you have 80 a day, you gotta have 80 desserts a day. We have to be very fast. There's only a couple of other restaurants in the city that has two Michelin stars.” Go behind the scenes at Providence with pastry chef Mac Daniel Dimla for a day crafting decadent desserts in the heart of Hollywood.
Bon Appétit spends a day on the line with Pat LaFrieda, head butcher at Pat LaFrieda Meat Purveyors. Supplying meat to the most notable restaurants and hotels for over a century, Pat LaFrieda processes hundreds of thousands of pounds of meat a day and is home to the world’s largest dry-aging room. Take a look inside their operation and see what it takes to become America’s most celebrated butcher facility.
