March 2010

Every year around St. Patrick's Colcannonday in the U.S. the grocery stores start putting corned beef brisket on sale and on display, and restaurants and pubs add corned beef and cabbage to their menus as the Irish entree. Unfortunately, corned beef and cabbage, even when accompanied by potatoes, is more American (or Germanic) than Irish; we'd do better to celebrate Irish cuisine with salmon or colcannon, a dish of potatoes and cabbage (that's even better made with kale).

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