

Irish Bacon, Fried Cabbage with Bacon and Mashed Potatoes
Hearty Irish bacon with tender cabbage and creamy potatoes – a true comfort food, energy-giving meal!
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Warm toasted soda bread with melt-in-mouth Irish cheddar and tangy grilled tomato. Pure comfort food!

A wonderfully dense yet tender quick bread that requires no yeast. This version, popular in the US, is slightly sweet, studded with raisins and caraway seeds, and comes together in under an hour. Perfect with a slather of butter.
Serving size: 1 serving

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Serving size: 1 serving

Juicy, smoky, and slightly sweet, these grilled tomatoes are the perfect summer side dish. A hint of garlic and herbs brings out their natural flavor, making them a simple yet elegant addition to any barbecue.
Serving size: 1 serving


Hearty Irish bacon with tender cabbage and creamy potatoes – a true comfort food, energy-giving meal!


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A bowl of warm, gut-friendly Irish farmhouse vegetable soup. Fiber-rich and soul-satisfying, just like mom's!
Warm toasted soda bread with melt-in-mouth Irish cheddar and tangy grilled tomato. Pure comfort food!
This irish_american dish is perfect for breakfast. With 1238.97 calories and 39.18g of protein per serving, it's a nutritious choice for your meal plan.
Prepare Oven and Pan (5 minutes): Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Combine Dry Ingredients (2 minutes): In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until thoroughly combined.
Cut in the Butter (3 minutes): Add the cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Mix Wet Ingredients (1 minute): In a separate medium bowl, whisk the chilled buttermilk and the lightly beaten egg together until smooth.
Form the Dough (2 minutes): Pour the buttermilk mixture into the dry ingredients. Stir with a fork or spatula just until a shaggy, sticky dough forms. Do not overmix. Gently fold in the raisins and caraway seeds.
Shape and Score the Loaf (2 minutes): Turn the dough out onto a lightly floured surface. Knead very gently 4-5 times, just enough to bring it together into a cohesive ball. Shape it into a round loaf, about 7 inches in diameter, and place it on the prepared baking sheet. Using a sharp, floured knife, score a deep 'X' (about 1/2-inch deep) across the top of the loaf.
Bake the Bread (45 minutes): Bake in the preheated oven for 40-50 minutes. The bread is done when it's deep golden brown and sounds hollow when you tap the bottom. A wooden skewer inserted into the center should come out clean.
Cool Before Serving: Transfer the hot bread to a wire rack to cool completely, or for at least 30-45 minutes. Slicing it while too hot can result in a gummy texture. Serve warm or at room temperature with butter.
Prepare Oven and Cook Pasta
Create the Cheese Sauce (Béchamel)
Preheat your grill to medium heat, approximately 375-450°F (190-230°C). Clean the grates thoroughly and lightly oil them with a high-smoke-point oil to prevent sticking.
Wash the tomatoes and slice them in half horizontally. In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, kosher salt, and freshly ground black pepper.
Brush the herb oil mixture generously over the cut sides of each tomato half.
Place the tomato halves cut-side down directly on the preheated grill grates. Grill for 4-5 minutes, or until you see distinct grill marks and the tomatoes begin to soften.
Using tongs, carefully flip the tomatoes. Grill for another 3-4 minutes on the skin side until they are tender and heated through, but still hold their shape.
Remove the tomatoes from the grill and transfer them to a serving platter. Garnish with fresh chopped basil and serve immediately.
Combine and Assemble
Prepare Topping and Bake