The closest thing to a transatlantic flight without leaving Georgia might just be a visit to Olde Blind Dog Irish Pub in ...

American sandwich? The stacked deli staple has stirred disputes, starred in Hollywood films and yet has somehow stayed faithful to just a handful of key ingredients.

Corned beef gets its name from the "corns" of salt once used to cure it. In Old English, "corn" referred to small, hard, grain-like objects, including coarse salt crystals used to brine beef. Corned ...

Many people tend to overcook cabbage, says cafe-owner Sabrina Rudin of New York City, "which causes it to be mushy and lose its vibrant taste, color, and texture."She ...

Start looking for shamrocks and fire up the Crock Pot for corned beef and cabbage because March 17 is St. Patrick’s Day. There will be celebrations honoring Patrick, the patron saint of Ireland, by ...

· Lightly rinse the corned beef to remove excess brine and pat dry. · Score the fat cap lightly in a crosshatch pattern. · Rub the brisket evenly with the onion powder, garlic, chili powder, coriander ...

Did you know there's a "National Corned Beef Hash Day?" There is! Surprisingly, it's not celebrated March 18, the day after St. Patrick's Day, when one would assume leftover corned beef and cabbage is ...

St. Patrick's Day has always been one of my favorite holidays. As a child, my favorite part of the day was tricking my classmates into thinking I wasn't wearing green; when they'd try to pinch me, I ...

Kitchn and Yahoo may earn commission from links in this article. St. Patrick's Day has always been one of my favorite holidays. As a child, my favorite part of the day was tricking my classmates into ...

This past weekend was a very interesting weekend for Foodie in Western New York. We are right in the middle of Lent, which means Fish Fries, but we also had two St. Patrick's Day parades, and that ...

Every March, I start craving a good plate of corned beef and cabbage. Not the dry kind that needs extra mustard to save it. I’m talking about the kind that’s tender, savory, and satisfying enough to ...