Irish Spice Bag
The spice bag is a relatively new addition to Ireland’s takeout options. Reportedly born in Dublin at a Chinese takeaway around the mid‑2000s, salt‑and‑chili flavors met the Irish love of chips (French fries) and crispy chicken to become a staple takeout order. This at‑home recipe for a spice bag leans into the classic mash‑up: Frozen fries and crunchy chicken tenders get a quick fry and are tossed with bell peppers, chile slices, scallions and a punchy spice blend. A shake in a paper bag gives everything the classic presentation — rip the bag open for a messy, irresistibly fragrant meal that’s ready to eat with a drizzle of curry sauce, sweet chili sauce or both.
Sarah Bernhardt Cookies
The famed French actress Sarah Bernhardt was known for her flair and elegance, qualities mirrored in these decadent Danish treats. Each cookie starts with a chewy almond base that’s topped with a dome of velvety chocolate buttercream. A thin, glossy coating of bittersweet chocolate adds a satisfying snap and polished finish. The three layers add up to an irresistible combination of flavors and textures in every bite. We like the uniform look using silicone molds gives the cookies, but you can also skip the molds and pipe or mound the filling for a more casual appearance — they’ll be equally as delicious!
Albondigas
Albondigas are Spanish meatballs traditionally served in a soup with rice, tomato broth and vegetables. This version is served tapas-style, accompanied by a flavor-packed aioli and classic pan con tomate. If you're serving these for a dinner party, the meatball mixture and aioli can easily be prepared a day in advance.
