Kiss me, I’m Irish: 17 recipes to celebrate St. Patrick’s Day

It seems like every part of the country has a take on corned beef. Here’s one of them:
New England corned beef, cabbage and vegetables (Carolyn Cole / Los Angeles Times)

March 12, 2014 1:10 PM PT

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Recipe: Beer-battered shrimp with classic tartar sauce

(Mel Melcon / Los Angeles Times)

Recipe: Beer-infused chili con queso

(Anne Cusack / Los Angeles Times)

This recipe is a keeper. Trot it out for St. Patrick’s Day, Super Bowl Sunday and any other “day” that needs a finger-licking starter for a crowd.
Recipe: Muldoon’s whiskey-marinated wings (Robert Gauthier / Los Angeles Times)

This is a fast, simple way to get your corned beef on. And there’s hardly any clean-up!
Recipe: Steamed corned beef and cabbage (Al Seib / Los Angeles Times)

Recipe: Ludo’s ham soup

(Ricardo DeAratanha / Los Angeles Times)

How to put a new spin on the rest of that corned beef...
Recipe: Corned beef in Bourbon-brown sugar sauce (Genaro Molina / Los Angeles Times)

This dish uses up leftover corned beef and potatoes. Serve with a salad for a light meal.
Recipe: St. Patrick’s cakes (Genaro Molina / Los Angeles Times)