Irish

If you went to college or lived near a campus bar, you're undoubtedly familiar with a drink called the Irish car bomb. It's similar to a sake bomb or cement mixer in that it requires choreography: one shot each of Baileys Irish cream liqueur and Irish whiskey are dropped into a pint glass of Guinness stout, and some poor soul downs the entire concoction before the drink can curdle, often while standing on top of the bar. Yowza.

Now, a coed liver might be able to handle that potent combo, but mine certainly cannot, and this weekend I fear being cornered by an overzealous St. Patrick's Day reveler. So when in peril, fight fire with cupcakes!

The brilliance of this recipe is that it both layers and melds the flavors of each liquor, just like the drink that it's based on. The whiskey in the ganache is sharp and bracing, the Baileys soothes as buttercream frosting, and the Guinness gives a moist, malty texture to the chocolate cake.

Of course, if you're not in a boozy mood (or if kids are present), you can leave out the whiskey and Baileys and just ensure that the alcohol cooks off sufficiently in the first step. But for a sweet drink substitute, these cupcakes sure are a shot of wonderful. Keep reading for the recipe

Photo: Lauren Hendrickson

With St. Patrick's Day a week away, I went off in search of a timely tipple to enjoy over the weekend. I found a number of drinks that called for ingredients like vermouth and hazelnut whipped cream; they sounded delicious, but rather contradictory to the rowdy spirit of St. Patty's.

I finally landed on a Guinness milkshake. It embodies the boisterous beer drinking of March 17, with a nostalgic nod to youth. The combination might sound questionable, but I promise that the frothy, chocolaty Guinness is the perfect foil for sweet vanilla ice cream. For the single step recipe, read on.

If you've ever thought the "luck of the Irish" makes absolutely no sense — we're talking about a country where a lousy season for root vegetables caused widespread famine and mass emigration — it's because it doesn't. It's an ironic statement, and if anything the Irish are known far better for their sense of irony than their inherent luck.

That's not why I don't believe in luck, though. Luck is an adjective we attribute in hindsight; it's a way to understand and classify otherwise senseless events, good and bad. It could be said that everyone is lucky at some point and vice versa. But leaving your life to luck is like giving up your locus of control and saying you don't control your destiny.

Anyway, I don't want to dampen anyone's St. Patrick's Day spirits further, but when you hear the "luck of the Irish" tomorrow, remember its true origin. At the very least, it makes a good story — and I think telling those is very Irish!

Source: Flickr User mccheek

St. Patty's Day is nearly upon us, and my new favorite holiday dish is this easy Irish beef and stout stew. It's the perfect marriage of late Winter and early Spring. The beef is fall-apart tender from hours of oven braising, while the green peas added in at the last minute are a bright reminder of how gardens are finally awakening. This recipe, which I discovered thanks to Everyday Food, requires virtually no prep time but a significant amount of cooking time, so make it when you're cleaning the house or tuning in to your favorite TV shows. Then sit down to dinner with a lime shandy and Guinness ice cream for the ultimate March 17 meal. Get the recipe here.

• Serve an Irish breakfast this weekend. — Chow
• Giant whoopie pie pan: love it or hate it? — Baking Bites
• A table at Top Chef's restaurant wars is up for bid in a charity auction. — Eater
• Make pasta e broccoli for dinner tonight. — Serious Eats
• Michael Voltaggio and Ludo Lefebvre prove they've paid their dues as chefs. — Daily Dish
• Where to eat bone marrow in San Francisco. — Grub Street SF
• Inside the making of an ice cream cookbook. — The Feast SF
• Food bloggers: learn how to use Google recipes to your advantage. — Huffington Post Food
• If you're heading to SXSW, here are Austin's top eateries. — ZagatBuzz

This month, some dear friends from college will be visiting me in San Francisco. Whenever I have out-of-towners, my favorite way to welcome them is with a small savory or sweet treat — always homemade, for a little personal touch. This time, I'll be making scones. After all, what puts one at ease better than a warm pile of just-baked breakfast breads?

Since one of them has a sweet tooth, and the other is a total cheesehead, I'll be making two different types. The first, a traditional scone, will be slightly saccharine and studded with raisins; the second, cheesy-chivey goodness, topped off with a sprinkling of sesame seeds. Both will be spectacularly crumbly, and insanely scrumptious with imported Irish butter. Interested in the recipes? Get them here.

In honor of St. Patrick's Day, Rachel Hollis heads to Finn McCool's to learn how to make the "breakfast of Irish warriors," the Irish Car Bomb. Watch now to see how it's made!