Foodie News
Savory Favorites to Make St. Patrick’s Day Special
Hearty recipes for celebrating from the comfort of home
(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.
Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.
Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 cup stout beer
- 3 tablespoons flour
- 1 can (15 ounces) tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 cup beef broth
- 1 bag (28 ounces) hashbrowns with peppers and onions
- 1 can (14 ounces) carrots, drained
- 1 can (14 ounces) peas, drained
- salt, to taste
- pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- Heat oven to 400 F.
- In large skillet or Dutch oven, brown ground beef; drain and set aside.
- Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
- Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 tablespoons butter, melted
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 cups self-rising flour
- 1 cup currants
- 2 tablespoons sanding sugar (optional)
- coffee or tea, for serving (optional)
- Heat oven to 375 F.
- Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
- Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
- Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
SOURCE:
Culinary.net
Food and Beverage
BJ’s Restaurant & Brewhouse Turns April Fool’s Day Into a Real Menu Moment With Sweet Heat Pepperoni Pizookie
Last Updated on March 31, 2026 by Daily News Staff
BJ’s Restaurant & Brewhouse is leaning into April Fool’s Day with a menu item that sounds made up but is very real. The casual dining chain has introduced the Sweet Heat Pepperoni Pizookie, a one-day-only dessert available April 1 for $4.01.
BJ’s Unveils Sweet Heat Pepperoni Pizookie in One-Day-Only April Fool’s Day Offer
The limited-time item remixes two of BJ’s best-known menu identities: its deep-dish pizza flavors and its signature Pizookie dessert. The Sweet Heat Pepperoni Pizookie starts with a warm Chocolate Chunk Pizookie base and is topped with Rich Vanilla Bean ice cream, crispy cup-and-char pepperoni, and a drizzle of Mike’s Hot Honey.
According to the company, the idea builds on previous playful Pizookie launches, including the Pizickle Pizookie in 2024 and the Fryckle Pizookie in 2025. This year’s version pushes the concept further by combining sweet, savory, and spicy flavors into a single dessert designed to surprise guests.
“We’ve always believed that great ideas can come from unexpected places,” said Heidi Rogers, chief marketing officer at BJ’s Restaurants, Inc., in the announcement. She described the Sweet Heat Pepperoni Pizookie as a creative and intentional twist that made April Fool’s Day the right moment for the launch.
The dessert will be available for dine-in only on April 1. BJ’s says the item includes two scoops of vanilla bean ice cream and is finished with the same hot honey flavor profile that has appeared in its seasonal pizza offerings.
The promotion gives BJ’s a timely way to turn novelty into foot traffic, especially around a date when brands often compete for attention with joke announcements. In this case, BJ’s is using the holiday to offer something guests can actually order.
BJ’s Restaurants, Inc., founded in 1978, operates more than 200 restaurants across 31 states. The brand is known for its deep-dish pizzas, broad casual dining menu, and its long-running Pizookie dessert line.
Guests looking to try the Sweet Heat Pepperoni Pizookie will need to act quickly. The item is only available on April 1, making it one of the brand’s shortest limited-time offers of the year.
For more information, visit bjsrestaurants.com.
Hungry for what’s next? STM Daily News’ Food and Drink section dishes up the latest in restaurant news, beverage trends, seasonal recipes, culinary events, and food culture stories readers love to share.
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Food and Beverage
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
JonnyPops is launching No Sugar Added with Electrolytes mini frozen pops—an organic, dye-free treat with hydration support—coming April 2026.
Last Updated on March 31, 2026 by Daily News Staff
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops.
JonnyPops Launches Refreshing New “No Sugar Added with Electrolytes” Mini Frozen Pops
A better-for-you frozen treat meets hydration support in a grab-and-go mini format.
If you’ve ever reached for something cold after a workout, a long day outside, or when you’re just not feeling 100%, you’re not alone — and JonnyPops says its fans have been telling that story for a while.
The Minnesota-based frozen treat brand announced it’s expanding its No Sugar Added Minis lineup with a new option designed to be both refreshing and functional: JonnyPops “No Sugar Added with Electrolytes” mini frozen pops.
Fans asked for hydration-friendly pops — JonnyPops listened
According to the company, the new product was inspired by emails and social media comments from customers who were already using JonnyPops as a simple way to cool down and feel a little more hydrated.
JonnyPops says consumers shared stories about playing sports in the heat, spending time outdoors, or recovering from an illness — and how a frozen treat with hydration support would be the perfect pop for those moments.
That feedback led the brand to add electrolytes to its popular No Sugar Added Minis.
What’s inside the new minis
JonnyPops says the new “No Sugar Added with Electrolytes” minis are built around the same standards fans expect from the brand, including:
- Organic ingredients
- No artificial dyes
- No added sugar
- Electrolytes for hydration support
- Layered flavors designed for a fun, refreshing bite
“Consumers often share with us how JonnyPops is part of their everyday moments,” said Erik Brust, Co-Founder of JonnyPops. “We hope that these new frozen pops will be loved by our fans and enjoyed in all moments that need a refreshing treat.”
When you can find them
JonnyPops says the new minis are expected to hit stores in April 2026.
For updates on availability and additional product news, visit www.jonnypops.com and follow JonnyPops on social media.
About JonnyPops
JonnyPops’ tagline is “A Better Pop for a Better World!™” and the company says its mission is to make “delicious, magical products” while helping make the world a kinder place.
The brand notes its pops are free from artificial dyes, made in a peanut-free facility, and include a kind deed printed on every pop stick.
JonnyPops was founded in a St. Olaf College dorm room and sold its first pops at Twin Cities farmers’ markets and local cafes in 2012. Today, the company employs 200+ people, produces its frozen pops in-house, and is sold through major retailers across all 50 states.
Learn more at jonnypops.com or follow @jonnypops on Instagram.
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Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
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