Today: St. Patrick's Day gets spring fever.
Corned beef and cabbage never really had a fighting chance.
As St. Patrick's Day rolls in with the last days of winter, we're already itching for a little excitement (this might explain the green beer).
While it's a dish that's comforting in its reverent plainness, that's about the best it could hope for -- until now.
Enter Suzanne Goin, a chef more synonymous with sunny California farmers' markets and Mediterranean cooking than economic meats and carbs. (Her restaurant in L.A. is named after a French olive -- who is she to tell us how to make our Irish-American stew?)
But perhaps that's just what corned beef and cabbage was waiting for all this time: a little