New This Month

Traditional Irish Food -- Updated

We reimagine classic Irish dishes for a St. Patrick's Day feast that makes entertaining easy.

Photography by: Yuki Sugiura

Our fresh takes on traditional Irish dishes retain their hearty flavors while applying a contemporary touch: refreshing buttermilk-and-herb soup, stout-braised lamb that you can make in advance, roasted root vegetables, and buttery scones sandwiching pears and good Irish cheddar for dessert. Whether you’re celebrating Saint Patrick’s Day with family and friends or simply extending a warm welcome to the season, this is a meal that offers delicious tastes of the Emerald Isle.

Photography by: Yuki Sugiura
Start with a taste of early spring, the cool Cucumber-Mint Buttermilk Soup is a refreshing counterpoint to the rich lamb.

The Menu

Stout-Braised Lamb
Roasted Root Vegetables and Leeks
Simple Watercress Salad
Scones with Pears, Irish Cheddar, and Honey
Photography by: Yuki Sugiura
A plate that combines classic Irish flavors -- and looks like Spring.

The Strategy

Make Ahead

The soup can be made one day ahead and chilled until it’s ready to serve. To get the best flavor from the lamb shoulder, braise it at least one day and up to three days in advance. The scone dough can be shaped into a round and chilled, wrapped in plastic, up to one day before the meal. Toss the salad just before serving.

Set Up

There are two ways to serve the soup—as a traditional first course using bowls and soupspoons, or in teacups, so guests can sip and chat before sitting down to the main course.


Let guests help themselves, family-style, as they pass the dishes around the table. With the lamb, serve Irish stout, which extends the flavor notes of the braising liquid. Irish whiskey, served neat or on the rocks, pairs nicely with the dessert.


Ending on a Sweet Note

Irish cheddar complements the floral honey and sweet pears that are sandwiched in these caraway and currant scones. Watch how to make them: