Why does St. Patrick’s Day magically make us all Irish? St. Paddy, one of the patron saints of Ireland, wasn’t even a native (he was Welsh), but according to legend left his mark when he illustrated the concept of the Christian Holy Trinity with the three-leafed shamrock.

This beer-braised stew is even better the second day, so it’s a great make-ahead dish for a St. Paddy’s Day party. Although beef is used in this recipe, for a traditional Irish stew, use lamb.

1 large onion, sliced
2 TBS canola oil
2 1/2 lbs boneless beef chuck or lamb shoulder, cut into cubes
…

With minimal kneading and no yeast, rustic soda bread is one of the easiest breads you’ll make. A tablespoon of caraway seeds or a handful of raisins can be added to the dough if desired.

3 1/2 cups all purpose flour
1 tsp baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
Butter for…

The cuisine of New Orleans is as rich, fascinating and versatile as the vibrant people who inhabit the Crescent City.

Cajun cuisine originated with the French Acadians of Nova Scotia who settled in the bayous around New Orleans in the 18th century. Taking its cues from Acadian French cuisine, Cajun cooking has evolved over the years, with culinary…

Blackened seafood was popularized by New Orleans chef Paul Prudhomme in the mid-‘80s. Today it can be found on menus all over the country. Be sure to turn on the fan while cooking the fish, as this method will create smoke. The results are worth it though and even better when served with the creamy corn dish, Maque…

This recipe is believed to be from the Choktaw Indian tribe of Louisiana. Best made with fresh summer corn, it is also very good when made with canned or frozen corn during the winter. If using fresh corn, be sure to scrape the “corn milk” from the cob and add to the pan for extra flavor. Add crawfish…

Pecans are found all over the South, including Louisiana. A side of fresh salad greens with toasted pecans and mandarin oranges is a delicious way to cool the heat of Cajun cuisine. A version of this salad can be found at many Louisiana restaurants. Northern cooks would use white sugar in the dressing, but Louisiana cooks add dark…

Creole and Cajun cooks never waste a crumb in the kitchen, which is why bread pudding is so popular in New Orleans. Found more often on Northern restaurant menus, bread pudding has moved from a “poor man’s dessert” to gourmet status as of late. Nuts, dried cranberries and other delicacies can be added in place of or in…

This is a light, delicate dish, similar to Chicken Piccata but with the addition of honey and wine to the lemon sauce. Because it bakes in the final 20 minutes, it’s a great dish to make while you sit down and have a glass of Sauvignon Blanc with your guests.

This is great as a first course, or as a delicious vegetarian main dish when served with a salad and a baguette. Use a mixture of the freshest mushrooms you can find and vary according to the season. For a perfect pot of linguine, cook pasta in salted boiling water for 13 minutes. This gives the water time…

Lager Heads, my favorite restaurant in Medina County, serves a similar soup. Unsalted butter is best for this recipe because the cheeses will add a certain level of saltiness. German lager beer will lend flavor without overpowering the mellow cheddar.

There are many ways to cook ribs, but this beer-braised recipe is my all-time favorite. It turns out a tender, succulent fall-off-the-bones entrée that can be enjoyed all year round. For optimum flavor and texture, be sure to remove the ‘silver skin’ that runs along the back of the ribs, using a sharp knife and your fingers.