When you think of St. Patrick’s Day, a specific set of Irish food probably springs to mind: Corned beef and cabbage, potatoes, and Irish soda bread are all staples of the March 17 celebration. The holiday — which, in America, is typically embraced as a day of camaraderie and imbibing — has a long and storied history, beginning in 1631 as a tribute to Ireland’s Patron Saint. It became more widely recognized in the 18th century, and lively festivities surrounding the occasion (e.g. people dressing in green and Chicago dyeing its river) continue to this day. But what if you desperately want to channel the original, authentic spirit of Ireland in your food this year? We asked an Irish celebrity chef about the “real” St. Patrick’s Day meals, plus what his favorite Irish dish is. Keep reading to learn how to make it.
What are the real St. Patrick’s Day foods?
As it turns out, we may need to rethink some of the foods we typically associate with St. Patrick’s Day. Stuart O’Keeffe, an Irish celebrity chef, cookbook author, and Nutrisystem ambassador, says that many of the foods Americans eat on St. Patrick’s Day aren’t actually eaten in Ireland on the holiday at all. “While corned beef and cabbage…
