COOKING FOR ST. PAT'S DAY

St. Patrick's Day gets a bit cliched, in my opinion. I constantly hear from folks that they're tired of the same old corned beef-and-cabbage, but that's the standard offering in most homes and in many restaurants. Hey, I just finished writing a Foraging column for next week's Food section about a horseradish sauce I improvised to perk up the classic. A friend was begging me for something to dress up what he knows will be his supper on the 17th, so I gave it a shot.

I bet many of you out there have some snappy ideas. Restaurant chefs: What are you putting on your menus to celebrate St. Pat's Day next Saturday night? Home cooks: Do you plan on stirring the pot to toast the Emerald Isle?

cheers,
Andy
3.6.07