It’s that time of year again when everyone claims to be just a little bit Irish. The green beer is flowing and the corned beef and cabbage seems to be on everyone’s plate.
All year long I’m in touch with the Italian half of my heritage, cooking up Italian specialties in my restaurant. But in March it’s time to switch hats and call to the other half of my heritage…the Irish half.
Corned beef, cabbage and potatoes is the traditional St. Patrick’s Day meal in America, but did you know
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