Holiday Entertaining

Too Many Cooks: St. Patrick's Day Edition

March 15, 2013

You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more.


St. Patrick's Day gets a bad rap. Haters cite examples of drunken buffoons, unsavory green beer (you have other options, people!), and noisy parades. But at Food52, ever the optimists, we see it as an example to bake soda bread, serve a corned beef feast, and even drink a few beers -- just not on top of a float. Which brings us to this week's question:

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How will you be celebrating St. Patrick's Day?

Will you be corning your beef? Eating cabbage by the pound? Or baking beer into your bundt cakes? Whatever you do, make sure to wear your green. We wouldn't wan't the leprechauns playing any tricks on you.


Kenzi: cabbage cabbage cabbage cabbage cabbage [sic]

Will: I'll be drinking a tall pint (or 4) of Harpoon Celtic Ale and wearing my favorite color, green.

Sarah: I'll be baking soda bread for the first time, ever! I'm definitely using this recipe, which the editors whipped up at this week's photoshoot. 

soda bread

Maddy: I'll be all green-ed out by Sunday, I'm afraid! I'm co-hosting a baby shower on Saturday with a gender-neutral theme of "green," so I'm making deviled eggs with avocado, Merrill's Mint Iced Tea, lime cupcakes, and a slew of other "green" food. Maybe I'll whip up something potato-centric on Sunday to get in on the festivities. Just as long as it doesn't include green cabbage!

Marian: I will be baking soda bread and wearing green so the leprechauns don't play tricks on me.


Brette: I'm going to eat even more cabbage than Kenzi.

Christina: Steak & Guinness Pie

Jennifer: I have to do it once a year -- corned beef and cabbage!


How will you be celebrating? Tell us in the comments!

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See what other Food52 readers are saying.

  • Rachel Snow
    Rachel Snow
  • BeijingRose
  • Kaphut
  • walkie74
  • cookinginvictoria
Marian Bull

Written by: Marian Bull



Rachel S. March 18, 2013
Yum, yum, yum! I made a gluten free, vegan "Irish Soda" inspired loaf-cake.
Unfortunately, we totally over did it the night before St. Patrick's Day, so not a single drop beer passed our lips on the actual day. Sorry, St. Paddy!
BeijingRose March 18, 2013
I live in Savannah, GA which hosts the 2nd biggest St. Patrick's day in the country. This year, though, after MANY trips downtown at the butt-crack of pre-dawn to stake out a spot for the parade on Bay St., after early years of luggin' kids around, then later partyin' my tuchis off and suffering that oh-so-bleary after-Patty's day hangover, well, I just decided to have a very simple picnic with my husband and daughter at quiet Lake Meyer down the road: boiled my corned beef with garlic, sliced it thin and piled it on fragrant onion rolls with avocado, onion and tomato; used the broth from the corned beef to boil the potatoes for sourcream-dill potato salad; steamed fresh broccoli and tossed it with a little Greek dressing, and had a big tropical fruit salad for dessert--oh, and yes, we had a few Heinekens to celebrate with! Lovely day at the lake, breezy, warm, with snow-white ducks waddling by to say Hello, mallards sailing side by side over the water, great Latino music on the player and my family around me....much more pleasant that getting up so early and having to stand in line for an hour to get a sandwich and beer!
Kaphut March 16, 2013
St. Paddy's Day Brunch with my home-made Traditional Brown Bread (4 years worth of testing!) and the usual suspects for a Full Irish Breakfast, all served on my vintage Irish Wade Shamrock Pattern Porcelain. Barry's Gold Tea, of course!
Marian B. March 17, 2013
Is your brown bread yeasted, like the really dense brown bread they have in Ireland?
walkie74 March 16, 2013
I'm skipping the corned beef and cabbage and going a little more Ireland this year--oatmeal for breakfast, potato farls and something else for lunch, and Hunter's Pie for dinner. I can't think of what to eat with the potato farls, though, so if anyone has any suggestions--like a vegetable or something--please help me out here...
Marian B. March 16, 2013
Love it! And to go with the potato farls, there's always cabbage.
walkie74 March 18, 2013
My husband bought bran muffins to go with the potato farls. :p OK, so he didn't quite stay Irish... but hey, at least he was full. :)
cookinginvictoria March 15, 2013
I grew up eating corned beef for St. Patrick's Day (I am one-quarter Irish), and I really love it, but for the past few years we've been marking the day with fish. Last year I simply roasted salmon filets and baby potatoes and served them with Suzanne Goin's parsley mustard sauce from the Genius Recipe column, which I plan to do again this year. I will serve them with caramelized cabbage wedges in browned butter (steps 1 and 2 from my Weeknight Pasta with Caramelized Cabbage, Sage Infused Brown Butter and Walnuts recipe). I plan to make Pegeen's Authentic Irish Soda Bread, and, if time permits, arielleclementine's The Snake Bite cake will be dessert!
AntoniaJames March 15, 2013
I'm passing on the corned beef this year, as much as I like it . . . but will be making cabbage using the Genius Maddhur Jaffrey recipe method, using the spices I typically use in my corned beef to flavor it instead. The best fish cakes (made with cod) I've ever eaten were served in a charming little place not far from the Merrion in Dublin; I will replicate those on Sunday, served with the parsley mustard sauce from Ms. Goin's recipe. Also on the side will be the roasted veggies with horseradish and thyme sauce (but dairy-free) featured here today. Finally, I plan to veganize Ms. Clark's soda bread bun recipe from the "New York Times" earlier this week. Stay tuned . . . . ;o)
aargersi March 15, 2013
Sitting poolside in a GREEN swimsuit, drinking a cold one with a lovely green lime squeezed into it, and watching my green baby tomatoes, eggplants and peppers (which I will have just planted) grow
Brette W. March 15, 2013
Can I come?
aargersi March 15, 2013
Kitchen B. March 15, 2013
I'll be making yeasted guinness stout rolls...after all the guinness in Nigeria is reputed to be the best in the world!