After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder. Most commonly served as pub fare, seafood chowder is often accompanied with soda bread and washed down with either Guinness, Kilkenny or Smithwick’s ale.
There have been lots of variations on this recipe over the years, but you may find this offers a nice balance while being chocked full of salmon.
Want to add some pizzazz to those boring mashed potatoes. Garlic lovers can’t resist this combination, accented with tidbits of toasted garlic and nicely balanced with sour cream and parsley.
Discover the art of the French “saucier” with these pork medallions covered in a savoury tarragon mustard cream sauce.
This simple Alfredo recipe is rich in taste. Substitute a variety of shellfish or enjoy it with just the pasta as a side dish.