Surrounded by sea, dotted with lakes and criss-crossed with streams, Ireland abounds with fresh seafood, while green pastures provide meats and dairy.
Don't Spare the Spud
Though blight devastated the crop (and country) in the 1840s, potatoes remain ideally suited to Ireland's soil and climate. And Irish cooks still use spuds unsparingly in everything from soups to cakes.
"Basest Food...Vilest Drink" No More
Irish food was long considered a punch line, a two-trick pony of spuds and stews. But today, cities like Cork and Dublin are world-class food towns, offering inventive cuisine that favors fresh local ingredients.
A Pint of the Black Stuff
Dark, rich and slow from the tap, stout beer with its telltale foamy top is an Irish classic. Locals will tell you, Ireland's the only place to get a true pint of stout. Fancy a jar?
Find more Irish recipes in our St. Patrick's Day collection!