Both leeks and potatoes are plentiful in Irish cooking. Leeks tend to trap dirt between their layers. To clean, chop the white part only and then swish for a few minutes in a large bowl of cold water, lifting them carefully out of the water so as not to stir up the dirt at the bottom of the…

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Many Irish people protest that corned beef and cabbage isn’t a traditional Irish dish. More likely, it became popular with 19th-century Irish immigrants who found plentiful beef in the United States. Although not a traditional Irish dish, corned beef and cabbage has become an American staple on St. Patrick’s Day. In this recipe, the corned beef is simmered…

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Jambalaya is descended from Spanish paella. Every Louisiana household has a special recipe for this dish but it’s the city of Gonzales that put jambalaya on the map. Known as “The Jambalaya Capital of the World,” this Spanish-influenced Louisiana city hosts an annual jambalaya competition in which the dish is cooked in gigantic iron pots over wood-fueled…

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Crawfish are at the heart of many Cajun dinners but live crawfish can be hard to find in Ohio. Louisiana crawfish tail meat is sold in the freezer section of many stores. If you can’t find crawfish meat, use shrimp. Etouffee means “smothered,” and that’s exactly what happens in this dish – the crawfish are smothered under caramelized…

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This is not an authentic risotto, because it’s made in the microwave, but every bit as delicious and much less fussy. It is not an exceptionally creamy risotto but it does have a wonderful sticky texture. Saffron is expensive but you need only a teaspoon or two. Served with a salad and bread sticks, this makes a fine…

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