Irish

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.

A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.

Can be prepared in 45 minutes or less.

Irish bacon, sliced and packaged, is increasingly available at supermarkets. If you find it at the butcher counter, ask the butcher to slice it into 1/4-inch-thick slices.

Once the ingredients have been combined for this dish, use immediately. Serve the potato pancakes while crisp. These pancakes were developed at Dublin's Gresham Hotel and were featured on the "Bird Flanagan" bar menu. The "Bird" Flanagan was a celebrated Dublin character who once rode his horse into the lobby bar of Dublin's famous Gresham Hotel and requested a drink for his horse.

This recipe is based on a classic Irish dish called champ. It is typically made with onions or scallions, but we've used chives—and parsley as well. You can create simple variations with parsley or chives alone, or go all out with a combination of sautéed leeks, caramelized onions, and fresh peas.

Pudding is a term that is used interchangeably with dessert in Ireland, so not all Irish puddings are the milk-based treats Americans think of when they hear the word. Here's a fine example: a pretty dessert of bread and assorted sweetened berries are in season, but many people want to eat this delicious pudding even when fresh berries aren't available. Fortunately, frozen ones work just as well. Begin preparing this a day before serving so that it can set up overnight.

(Bacon and Root Vegetable Stew)

These sweets are enjoyed with coffee or tea at Bewley's on Grafton Street, a Dublin institution that has long been part of the city's folklore and culture.

The best way to get warm and cozy after a day outdoors is with this drink, in Ireland known simply as "hot whiskey."

A milk pudding that dates back to the Middle Ages, syllabub was first prepared by milking the cow straight into a bowl containing "Sille," a wine that used to be made in Silléry, in France's Champagne region. "Bub" was medieval slang for a bubbly drink. There are a number of syllabub recipes in eighteenth-and nineteenth-century Irish cookbooks. This modern version calls for a sweet dessert wine and whipping cream.

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

It's interesting, sophisticated fare like this that keeps Roly's Bistro constantly crowded. Restaurateur Roly Saul and chef Colin O'Daly are Dublin fixtures.

(Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration.

A warming and filling main-course soup.

This lovely treat is usually filled with simple whipped cream and presented at teatime. Inspired by a dessert from Ballymaloe Cookery School, this one is dressed up with luscious coffee-whiskey cream and coffee-flavored meringues.

Irish chefs are gifted at making something special out of the simplest ingredients. This pretty side dish is a good example.