Evening Edge

On St. Patrick's Day, anyone can be Irish! Just cook up one of these traditional dishes or grab a brew at a nearby festival. And don't forget to wear green!

— Evening Edge staff

AP Photo/Meat Board Test Kitchens (ENLARGE)

You might celebrate St. Patrick's Day with a festive menu of corned beef and cabbage.

William Berry/AJC / File (ENLARGE)

Irish soda bread

St. Patrick's Day Ready to celebrate? Here are a few ideas. • Events calendar • Quiz • Pix: 'Green' celebrities Bars and pubs A lucky round-up of Irish-themed gathering spots New pub opens • Many ways to drink green Savannah is ready • Absinthe lore Hibernians celebrate • Atlanta St. Patrick's Parade • St. Pat's Calendar Photos: ''Green' celebs • Pouring the perfect pint

Corned Beef and Cabbage

10 servings

Hands on: 30 minutes Total time: 4 hours

1 (3 1/2-pound) flat-cut and well-trimmed corned beef brisket

1 onion, studded with 10 whole cloves

3 large cloves garlic

3 large sprigs each of fresh thyme and flat-leaf parsley, tied together

1 large bay leaf

1 teaspoon mustard seed

1/4 teaspoon black peppercorns

12 small (2 ounces) white onions, peeled

12 small red potatoes, well scrubbed

6 peeled carrots, cut crosswise into thirds

1 (2-pound) head cabbage, cut into 8 wedges

Place beef in an 8-quart pot. Add cold water to cover by 1 inch. Cover; bring to boil. Reduce heat to low; simmer 5 minutes. Skim foam from top.

Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hours. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf.

Add white onions; cover. Simmer 20 minutes. Add potatoes, carrots and cabbage. Cover; simmer 20 minutes, until beef is fork-tender and vegetables are crisp-tender. Remove from heat.

To serve: Transfer vegetables to platter; halve potatoes. Place beef on cutting board; slice thinly across grain.

Per serving: 370 calories (percent of calories from fat, 34), 34 grams protein, 27 grams carbohydrates, 6 grams fiber, 14 grams fat (5 grams saturated), 96 milligrams cholesterol, 1,208 milligrams sodium.

— Adapted from Woman's Day magazine

MORE RECIPES: Kerry's Irish Soda Bread | Reuben Dip | January Lamb Stew

Shepherd's Pie from New American Shakespeare Tavern |Mae's Cabbage Pie

Noodles With Kielbasa, Cabbage and Apples | More Irish recipes

Sweet Irish Soda Bread

Makes 8 servings

Preparation time: 20 minutes

Baking time: 35-40 minutes

2 cups milk

2 tablespoons vinegar

4 cups all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

2 tablespoons cold butter or margarine, cut into small pieces

2 teaspoons caraway seeds

1 cup raisins

1 tablespoon butter, melted

2 teaspoons granulated sugar

Per serving: 413 calories (percent of calories from fat, 15), 9 grams protein, 79 grams carbohydrates, 3 grams fiber, 7 grams fat, 20 milligrams cholesterol, 490 milligrams sodium.

1 Preheat oven to 375 degrees. Lightly butter an 8-inch or 9-inch round cake pan.

2 In a bowl combine milk and vinegar. Set aside.

In a separate bowl, combine flour, 1/2 cup sugar, salt, baking soda and baking powder. Cut the cold butter into the flour, using either a pastry blender or some knives. Add caraway seeds and raisins. Mix together lightly. Add milk and stir with a fork to combine. Do not overbeat. The mixture will be sticky.

Transfer batter to cake pan. Brush melted butter over top and sprinkle with 2 teaspoons sugar. Bake for 10 minutes. Reduce heat to 350 degrees and bake for 25 to 30 minutes, or until knife inserted comes out clean.

— Adapted from a 1965 Boston Globe Food section

Grilled Corned Beef and Fontina Sandwiches

Makes 4 servings

Total time: 10 minutes

8 slices Jewish-style rye bread

Dijon mustard

1 pound thinly sliced corned beef

8 ounces thinly sliced Fontina cheese

1/2 sweet onion (such as Maui or Vidalia), thinly sliced

4 tablespoons (1/2 stick) butter, divided

Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.

Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

Per serving: 688 calories (percent of calories from fat, 47), 52 grams protein, 34 grams carbohydrates, 4 grams fiber, 35 grams fat (20 grams saturated), 143 milligrams cholesterol, 2,634 milligrams sodium.

— Bruce Aidells, Bon Appétit

IRISH DRINKS: Dublin Dart | Bubblin' Dublin | The DD (Designated Driver) non-alcoholic

MORE RECIPES: Kerry's Irish Soda Bread | Reuben Dip | January Lamb Stew

Shepherd's Pie from New American Shakespeare Tavern | Mae's Cabbage Pie

Noodles With Kielbasa, Cabbage and Apples | More Irish recipes