Ireland's mild climate lends itself well to farming a wide variety of fruits and vegetables and raising animals for prime meat and dairy products.
Both modern and traditional Irish cooking relies on a very basic principle - prepare food in a way that allows its natural flavors to shine through.
Beef is the most commonly served meat in contemporary Irish cuisine, surpassing pork in popularity in recent years.
Lamb is a seasonal favorite, finding its way onto menus in the springtime.
Ireland's lakes and rivers offer up a bounty of fresh fish, particularly trout and salmon. The Irish prepare fish simply, either poached and served whole with lemon or sliced and simmered in butter.
Potatoes are still a staple of Irish cuisine, along with fresh cheeses and homemade breads. Carrots, parsnips, kale and leeks are used frequently and some popular flavor combinations include Guinness and cheddar, whiskey and cream, and bacon and cabbage.
Another traditional favorite is Irish Soda Bread, a quick bread made with flour, baking soda, salt and soured milk that's generally served alongside meals.
Although you might think corned beef and cabbage is a traditional St. Patrick's Day meal, bacon and cabbage was much more popular in Ireland because pork was more readily available than beef. Corned beef gained its popularity in Irish-American households.