Food Holidays & Occasions St. Patrick's Day 24 St. Patrick's Day Recipes, From Corned Beef and Cabbage to Irish Soda Bread These delicious dishes are perfect for St. Patrick's Day and next-day leftovers. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on January 4, 2024 Trending Videos Photo: Caitlin Bensel We have all the St. Patrick's Day recipes you need, from Irish-American classics like corned beef and cabbage to traditional Irish standbys like soda bread. You can design your menu around these lamb pies, which are a specialty of the Dingle Peninsula. Or make this fish pie the star of your dinner — it's packed with fresh cod, shrimp, and bay scallops. Curate your celebratory spread with recipes for boxty, a seafood chowder, skillet-roasted lamb loins, and more St. Patrick's Day food to add to your menu. 01 of 24 Corned Beef and Cabbage Photo by Fred Hardy / Food Styling by Ali Ramee / Prop Styling by Christina Brockman This easy recipe for Corned Beef and Cabbage yields a hearty meal that's perfect for dinner, even when it's not St. Patrick's Day. Get the Recipe 02 of 24 Irish Soda Bread Sarah Crowder "This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking," former F&W editor Margaret Eby says. "It's about as simple as bread gets — four ingredients, one bowl, about five minutes to bring together, and less than an hour in the oven. Get the Recipe 03 of 24 Guinness-Glazed Ham Caitlin Bensel Galway chef JP McMahon uses a combination of light brown sugar and Ireland's most famous stout to create a malted, sweet but balanced glaze that ham soaks up. Get the Recipe 04 of 24 Dingle Pies (Irish Lamb Pies with Herbs) Caitlin Bensel These savory hand pies are filled with lamb that's been cooked with thyme, rosemary, and sage, making for something close to a gorgeous, self-contained, handheld pot pie. Get the Recipe 05 of 24 Grilled Leg of Lamb with Garlic and Rosemary William F. Dickey II Chef Cal Peternell carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with his fingers before cooking. Grilling the lamb this way is quicker than butterflying, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust. Get the Recipe 06 of 24 Seafood-and-Seaweed Chowder Caitlin Bensel In this recipe from chef JP McMahon, a combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder. Get the Recipe 07 of 24 Buttery Crab Casseroles Victor Protasio The simple seasonings in this recipe from the Irish coast, inspired by the luscious buttery crab crumble served at Vaughans Anchor Inn, highlight the crab’s sweetness rather than overpower it. Get the Recipe 08 of 24 Skillet-Roasted Lamb Loins with Herbs © John Kernick Here, chef Cathal Armstrong rubs lamb loins with herbs, garlic, and shallots, then ties them up, sears them, and finishes them in the oven. The result is succulent, delicately flavored meat. Get the Recipe 09 of 24 Irish Potato Boxty © Ian Knauer Boxty, classic Irish potato pancakes, are usually a side dish, but are hearty enough to make for their own main. Get the Recipe 10 of 24 Irish Brown Bread © John Kernick Even though this bread is dense, hearty, and complex-tasting, it requires no yeast and therefore no rising time. Chef Cathal Armstrong says he likes it best "fresh from the oven and with lots of Kerrygold butter." Get the Recipe 11 of 24 Porter Bundt Cake with Whiskey-Caramel Sauce © Con Poulos This richly flavored cake features quintessential Irish ingredients such as dark porter beer, dark brown sugar, and whiskey. Get the Recipe 12 of 24 Irish Buttered Carrots © Ian Knauer Slieve na Mbam is the name of a regional Irish dish of carrots cooked in cream and butter. Here, the carrots are steamed and then tossed in butter, along with thyme leaves and parsley or celery leaves. Good-quality Irish butter is the key to this simple dish. Get the Recipe 13 of 24 Braised Lamb with Herb-Scented Jus © Fredrika Stjärne This tender braised leg of lamb might be served at a private dinner party. Chef David Mawhinny then sandwiches any extra meat and meat juices with pickled vegetables and focaccia for lunch. Get the Recipe 14 of 24 Bread Pudding with Irish Whiskey © Stephanie Meyer Celebrate St. Paddy’s Day with a whiskey-spiked bread pudding. This hearty dessert melds the sweetness from the vanilla beans with the punch of whiskey for a spectacular flavor — think adult French toast. If whiskey isn't to your liking, you can always leave it out. Get the Recipe 15 of 24 Creamy Leek and Potato Soup © Lisa Linder This hearty, comforting soup takes less than an hour to make, and you probably have most of the ingredients already on hand — just pick up some leeks, potatoes, and cream. Get the Recipe 16 of 24 Slow Cooker Corned Beef with Cabbage, Carrots, and Potatoes © David Steele Corned beef is one of the most popular dishes to eat on St. Patrick's Day and originated during the days when refrigeration didn't exist and foods were likely pickled or cured to preserve them. Get the Recipe 17 of 24 Smoked Salmon Toasts with Mustard Butter © Fredrika Stjärne Sour cream or cream cheese may be the usual spread with salty smoked salmon, but chef David Tanis thinks softened butter makes a tasty alternative. (Think of ham-and-butter sandwiches.) To give the butter a zippy bite, he stirs in lemon zest and both Dijon and grainy mustards. Get the Recipe 18 of 24 Irish Fish Pie Kristin Teig "A staple in Irish and Irish-American households, fish pie is usually topped with a puree of white potatoes," former F&W senior food editor Mary-Frances Heck writes in her cookbook, Sweet Potatoes. "But swap white potatoes for sweet potatoes, and it turns out that the mild brininess of the fish is fantastic with the slightly sweet topping. Feel free to substitute salmon or a mild white-fleshed fish for the cod, and shucked clams for the scallops." Get the Recipe 19 of 24 Irish Lamb and Turnip Stew © Christina Holmes This simple stew is finished with lots of fresh parsley and mint for an extra kick of freshness and flavor. Get the Recipe 20 of 24 Grilled Lamb Chops with Marjoram Butter and Zucchini © Tara Fisher Sweet, floral marjoram is Irish chef Rachel Allen’s favorite herb with grilled lamb. Substitute the zucchini with parsnips or carrots for the perfect St. Patrick's Day meal. Get the Recipe 21 of 24 Irish Country Bread © Madeleine Hill TV chef Andrew Zimmern uses this recipe to make incredible rolls for sandwiches and burgers as well as larger loaves topped with minced onions for serving with grilled steak. Get the Recipe 22 of 24 Irish Potato and Corned Beef Cakes © Ian Knauer This meaty version of Irish Boxty, classic potato pancakes, is the perfect use for leftover corned beef. Get the Recipe 23 of 24 Guinness Ice Cream with Chocolate-Covered Pretzels © Maura McEvoy It may not be traditional Irish fare, but this ice cream certainly celebrates a beloved Irish staple. Its strong, malty Guinness flavor goes supremely well with the salty milk chocolate–covered pretzels. If you don't want to make the chocolate-covered pretzels, they're easy enough to buy. Get the Recipe 24 of 24 Irish Soda Bread Pudding © Ian Knauer Bread pudding, with its custardy bottom and crusty top, is the simplest way to turn pantry ingredients like eggs, sugar and bread, into a decadent dessert. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit