There's more to Irish food than corned beef and cabbage. From a delicious classic soda bread to a very "spirited" cake, find recipes for your St. Patrick's Day feast here, and satify your inner leprechaun on the day when everyone is Irish, at least for a little while.

Ireland would like to see an immediate ban on Brazilian beef imports into the European Union due to concerns that the country's produce does not meet the standards of the bloc, Irish farm minister Mary Coughlan said on Wednesday, December 19.

When Bentley College freshman Erin M. Ortiz went home sick last weekend, her mother did what any mother might do. She cooked comfort foods - corned beef, rice, and plantains - reflecting her daughter's Puerto Rican and Irish heritage. It didn't help. Ortiz complained of a headache and went to bed. She was dead in a day, and her parents ask how.

It's got all your basics... Corned beef, cabbage and potatoes. Battered and deep fried, on a stick - so it's good to go. Sure to be the newest craze at the Irish Fair in Saint Paul Minnesota. Mmmm Mmmmm... save one for me.

A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.Ingredients in a stew can include any combination of vegetables (potatoes, beans, etc.), fruits (such as peppers and tomatoes), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added.. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to marry.The distinctions between stew, soup, and casserole are fine ones. The ingredients of a stew may be cut into larger pieces than a those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup. The choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, or casserole.Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry.Stews may be thickened by reduction, but are more often thickened with flour, either by coating pieces of meat with flour before searing, or by using a roux or beurre manié, a dough consisting of equal parts of butter and flour. Other thickeners like cornstarch or arrowroot may also be used.