Dublin-born chef Cathal Armstrong brought his Irish roots to U.S. cooking when he opened Restaurant Eve, named after his daughter, in Virginia. His cookbook, My Irish Table (2014, Ten Speed Press) focuses more on what he and his family cook at home than the dishes served at his restaurant (which attracts fans such as the Obamas and Martha Stewart). Cathal covers popular pub fare typical of Irish cuisine, and tells the stories of where his recipes originated and explains how his family would whip up Dublin Coddles for breakfast and mincemeat pies for dessert. Pair your St. Patrick's Day Guinness draft with his fish and chips recipe.
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