Grilled scallions add a layer of depth to classic Irish soda bread. It’s not just for St. Patrick’s Day anymore! Always best served with tons of amazing Irish butter.

Chef Michelle Gayer has created a delectable menu that will bring everyone to the table, wherever they are

Recipes by Michelle Gayer + Styling by Sarah Sloane Photography by Christopher Dibble + Text by Leigh Angel

CERAMICS BY RAINA LEE. PINK LINENS BY CATHY CALLAHAN

MAKES 1 LOAF

1. Fire up the grill (or carefully use the flame from a gas stove) and char the scallions. Set aside to cool.
2. Preheat the oven to 400oF. Line a baking sheet with parchment paper.
3. Rough chop the grilled scallions.
4. In a medium mixing bowl, whisk together buttermilk and egg, and set aside.
5. In a large mixing bowl, combine the dry ingredients.
6. Cut in the cold butter using your fingers until the butter is pea sized. Mix in scallions.
7. Stir the liquid mixture into the dry mixture until it forms a ball.
8. With floured hands, work the dough on a lightly floured surface. Knead into a ball.
9. Shape into a loaf, and place on the prepared baking sheet. Score the top of the loaf with a serrated knife.
10. Bake for 40 minutes, covering the bread with foil halfway through the bake.
11. Enjoy!