These are the candy version, not the spuds. As if the two boxes of confectioner’s sugar didn’t tip you off.

Did you know that the Irish thought salmon were magic? This recipe from Bill McLaughlin of the Irish American Business Chamber and Network certainly sounds magical.

Margaret Johnson got this recipe from the Bridge House Hotel in Tullamore, County Offaly. If you’re  going to the Fleadh Cheoil nEireann, which will be held in Tullamore in August, you can try this house special there. Otherwise, whip it up for dinner one night. It calls for Tullamore Irish Whiskey, of course, but any good whiskey will do, Margaret says.

With whiskey icing too. Oh, yum.

Courtesy of Ray Foley, of Bartender magazine.

Courtesy of Bartender Magazine.

A delicious way to start the day from Brian Duffy at the Shanachie Pub.

This is the Irish secret weapon for world peace. If every tyrant across the globe would eat this breakfast every morning, they’d all be dead in a year. Save this cholesterol fest for special occasions such as St. Patrick’s Day.

These are a great way to use up leftover baked potatoes.

Thanks to Agnes for this one.