It's Wednesday, time for a food news roundup, and what do you know it seems like (almost) everyone has St. Patrick's Day on the brain... (sorry most of these stories come are on sites that require logins)

• Someone is reading my mind, my beloved egg is the new "it" ingredient. Oh and lemons are hot too. Don't miss out on the Meyer Lemon Muffins (photo by Bryan Chan).- LA Times
• Irish food is moving up in the world with fresh, local ingredients. Also, homemade bread made in a can. - San Francisco Chronicle
• Simple Irish soda bread can really make a great side dish. Also, more and more restaurants are taking steps to become "green." - Boston Globe
• Beer is great for drinking, but some argue that beer is better for cooking. Also don't miss the call to bring back American "chop suey" (which has no relation to its Asian cousin). - Houston Chronicle



• Seven nights. Seven hotels. Seven dinners. Seven breakfasts. Go behind the scenes of NYC's hotel room service (photo by Evan Sung). Plus, are latex gloves really safe in the restaurant kitchen? - New York Times
• CeCe Sullivan pulls out the stops with her dad's St. Patrick's Day recipes, including traditional boiled corned beef. Plus, check out these food and dieting myths. - Seattle Times
• Gastronmy + pub = gastropub, a growing trend that pairs craft beers with upscale fare. Plus a recipe for authentic Irish colcannon and "green" wines. - Chicago Tribune