Everyone is Irish on St. Patrick's Day, so in addition to the green beer and cheeky pinching, if you want to try your luck with Irish cooking between now and the 17th, recipes aren't anywhere near as hard to come by as that elusive four-leaf clover. more ›

It's 8:30 a.m. and by the count on this list, at least five Irish bars are open right now: Brennan's Pub, Casey's Irish Bar and Grille, Clancy's, O'Brien's Irish Pub, Patrick Molloys and Tom Bergin's Tavern. Whoops, make that six (derrr, the morning O'Doul's is already kicking in). more ›

Many people do not find corned beef and cabbage very appealing. That's because most people (and most bars) boil the corned beef and vegetables together, resulting in a greasy, unappealing mess. Remember, it is still a brisket, so you want to treat it as such. Imagine throwing a big T-bone into a boiling pot of water; it would taste like crap too. The secret is to cook the corned beef in the oven, and to cook the vegetables separately. That keeps them from becoming greasy. more ›