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Corned Beef Sandwiches With Pickled Cabbage

(Bon Appétit, March, 2011)

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Corned Beef With Marmalade-Mustard Glaze

(Southern Living, March, 2007)

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Corned Beef with Parsley Sauce, Champ, Mashed Carrots and Parsnips, and Broccoli

(Saveur, March, 2006)

To make this dish, ask your butcher for corned beef made with the 'silverside' of the round.
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Corned Beef, Cabbage, Carrots And New Potatoes

(Better Homes & Gardens, November, 2009)

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Corned Beef, Cabbage, Potatoes, And Carrots

(Southern Living, March, 2007)

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Corned Beef-Cabbage Pizza

(Cooking Light, March, 1997)

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Corned-Beef Hash

(Everyday Food, March, 2005)

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Corned-Beef-And-Cabbage Pizza

(Food Network Magazine, February/March, 2009)

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Corned-Beef-And-Cabbage Rolls

(Food Network Magazine, March, 2010)

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Country Rhubarb Cake

(Gourmet, March, 2004)

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Crème Fraîche And Chive Mashed Potatoes

(Bon Appétit, October, 2009)

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Cream Eggs With Irish Cheese And Chives

(30 Minute Meals, Episode: Breakfast In Dublin, Season: 13)

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Cream Of Barley With Dill Soup

(Gourmet, March, 2005)

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Cream of Celery and Celery Root Soup

(Fine Cooking, February/March, 2011)

This soup is smooth and delicate, and its elegant celery leaf garnish makes it a perfect first course for a dinner party. Adding celery root (a relative of celery) imbues the soup with even deeper celery flavor.
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Creamed Spinach

(Food Network Magazine, February/March, 2009)

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Creamy Baked Polenta with Herbs and Green Onions

(Bon Appétit, April, 2001)

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Creamy Mashed Potatoes

(Fine Cooking, February/March, 2003)

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Creamy Pesto Pinwheels

(All You, March, 2011)

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Creamy Scrambled Eggs with Smoked Trout and Green Onions

(Bon Appétit, April, 2002)

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Crisp Mashed Potato Cakes

(Cooking Light, November, 2007)

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Cut and Come Collards

(Cooking Light, March, 2007)

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Dark Irish Soda Bread

(Washington Post, March, 2008)

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Deviled Eggs With Smoked Salmon and Two Mustards

(Sunset, March, 2011)

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Dingle Pie

(Food Network Specials, Episode: Tasting Ireland, Season: 1)

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Doris Grant’s Brown Bread

(Saveur, March, 2006)

This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
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