Irish Cuisine

Irish Cuisine Ireland's mild climate lends itself well to farming a variety of fruits and vegetables and raising dairy animals for prime meats and dairy products.

Irish cooking abides by a very basic principle - use only minimal seasoning and simple cooking methods to let the true flavors of foods shine through.

Irish meals include potatoes at least once daily, and the simple boiled Irish potato is likely the most popular way of serving the versatile starch.

Although the potato famine taught the Irish not to rely too heavily on it, the potato is still an essential part of the national cuisine.

Many Irish also enjoy the simple yet unparalleled delight of fresh, homemade breads. Oftentimes bread is accompanied by cheese, honey or homemade jams. Traditional Irish soda bread is made with flour, baking soda, salt and soured milk (or buttermilk) - a quick bread that is served alongside meals, not as a dessert.

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.

Popular flavor combinations include Guinness and cheddar, whiskey and cream, and bacon and cabbage.

Although you might think corned beef and cabbage is a traditional St. Patrick's Day meal, bacon and cabbage was more popular in Ireland because pork was more available than beef to most. Corned beef became popular in Irish American households, instead.