A modern Irish home-style beef stew of browned beef, potatoes, carrots and onions slowly simmered until tender. Traditional Irish stew is associated with mutton or lamb; this beef version is labeled honestly to match the dish shown.

Traditional colcannon combines floury mashed potatoes with tender cabbage or kale, scallions, hot milk and plenty of butter.

Boxty is an Irish potato pancake made with both raw grated potato and cooked mashed potato, giving it a texture distinct from leftover-mash potato cakes.

A contemporary Irish pub-style chowder with potatoes, cream and a mix of Atlantic white fish, smoked fish and shellfish.

A traditional quick loaf leavened only with baking soda reacting with buttermilk; the dough should be mixed lightly and baked at once.

A lamb filling with onions, carrots and peas under a browned mashed-potato topping. Using lamb keeps this a shepherd's pie rather than a beef cottage pie.

Champ is mashed floury potato enriched with butter and milk infused with scallions, distinct from colcannon because it contains no cabbage or kale.

A hearty Irish soda bread made with coarse wholemeal flour and buttermilk, mixed quickly and baked without yeast.

These Irish potato cakes use cold leftover mashed potato bound with a little flour, then griddled in butter. Unlike boxty, they contain no raw grated potato.

Dublin coddle gently braises pork sausages, bacon rashers, sliced potatoes and onions in a light broth; it should remain pale rather than heavily browned.

Crubeens are Irish pig's trotters slowly poached with aromatics until tender; they may be served as-is or cooled, crumbed and crisped.

A modern Irish pub-style baked potato with a crisp salted skin, fluffy center, Irish cheddar, bacon, sour cream and chives; it is not presented as an old traditional dish.

A full Irish breakfast built around pork sausages, back-bacon rashers, eggs and black pudding, served with Irish brown or soda bread; exact accompaniments vary by household.

A modern open tart showcasing tart Armagh-style cooking apples in a butter pastry shell. It is labeled as an open tart rather than the traditional Irish double-crust apple tart.

A simple Irish-style potato soup in which onion, leek and floury potatoes are simmered until tender, then partly blended and finished with milk rather than made into a heavy cream sauce.

Plain crisp oat biscuits made with rolled oats, flour, butter and brown sugar, presented without invented raisins or American cookie flavorings so the recipe matches the image.

A classic Irish dinner of gently simmered cured back bacon, cabbage and floury potatoes, served with a mustard sauce made from the cooking liquor.

Barmbrack is an Irish fruit loaf associated with Halloween, made moist with raisins, sultanas and currants soaked in strong tea and commonly served sliced with butter.

A dark Irish fruit cake flavored with porter or stout, dried fruit and warm spice; resting the baked cake improves its flavor.

Traditional Irish black pudding is a blood sausage: pig's blood, pork fat, oatmeal, onion and seasoning are stuffed into casings and gently poached, never baked as a loaf.