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New York Times

‘This Is Actually a Perfect Recipe'

Good morning, and Happy St. Patrick's Day! For as long as I can remember, New York City has celebrated the holiday with corned beef and cabbage, green bagels and a River Shannon's worth of viridian beer. Having traveled and eaten in Ireland over the years, including a maximally delicious trip just last month, I like to mark the day with a freshly baked loaf of crumbly Irish soda bread, spread thick with salty Irish butter. I could happily make a meal of warm bread and good butter, but I realize that some people like to tackle more than one food group at a time. In such cases, David Tanis's Irish stew would do wonderfully. His minimalist take on the classic recipe relies on nothing more than nuggets of lamb with carrots, onions, potatoes and a single sprig of thyme, simmered in broth until everything but the thyme becomes meltingly tender. An uncluttered ingredient list shows each one at its best without distractions. Featured Recipe View Recipe → As David writes, you can leave the broth thin and souplike (perfect for mopping up with bread, soda or otherwise), or thicken the sauce by adding a flour slurry or some barley, or by mashing up some of the potatoes already in the pot. Add roasted cabbage with lemon on the side, a slice of Yossy Arefi's new fudgy chocolate Irish cream cake for dessert, a dram of Irish whiskey and sláinte! A bona fide St. Paddy's Day dinner, no dyed beer or bagels needed. Want all of The Times? Subscribe.