13 Cathal Armstrong Recipes That Span Dublin, D.C., and Beyond The 2006 F&W Best New Chef draws on his Irish childhood, family traditions, and wide-ranging culinary influences in these standout recipes. By Molly McArdle Molly McArdle Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more than 15 years. Her work has appeared in Travel + Leisure, GQ, Esquire, Oxford American, The Believer, Bookforum, and many more. Food & Wine's Editorial Guidelines Published on August 29, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis 2006 F&W Best New Chef Cathal Armstrong has been a fixture of the Washington, D.C., dining scene for decades. Born in Dublin, Armstrong wrote about the food of his childhood in his 2014 cookbook, My Irish Table: Recipes from the Homeland and Restaurant Eve: “While other families hurriedly scarfed down fish fingers in front of the telly, we Armstrongs loitered over three- and four-course meals. That’s probably why I never got As in school — I didn’t have time to study, because we were too busy eating all night.” Armstrong initially studied computer programming, and his professional culinary career began after a job waiting tables at a pizzeria led to filling in as a cook. By age 19, he had left college to pursue cooking full time, eventually moving to D.C. in 1990 and working in the kitchens of New Heights, Gabriel, Vidalia, and Bistro Bis. In 2004, Armstrong and his wife, Meshelle, opened Restaurant Eve in Alexandria, Virginia, which would go on to earn widespread acclaim. The couple went on to build the Eat Good Food Group, which has included the Dublin-style chipper Eamonn’s, cocktail bar PX, Society Fair, and other restaurants. Armstrong currently operates the pan-Southeast Asian Kaliwa at the Wharf in Washington, D.C., and American seafood restaurant Hummingbird in Old Town Alexandria. Armstrong’s Irish upbringing remains an important influence on his cooking. “People forget that Ireland is a tiny island surrounded by some of the best seafood in the world and plenty of green grass for grazing,” he told Eater in 2021. He pointed to similarities between the growing seasons of Ireland and the D.C. area, allowing him to draw on ingredients from Virginia and Maryland while recreating the cooking of his native country. “I want to be sure to highlight our culture and our heritage through the food.” Beyond his restaurants, Armstrong has been an advocate for sustainable food and healthier communities. The eight-time James Beard Award nominee was named a White House “Champion of Change” in 2011. These recipes trace his many influences, from the food of his Dublin childhood to dishes inspired by his wife Meshelle’s Filipino family and his work with global flavors. Together, the collection showcases Armstrong’s knack for deeply flavorful, approachable food, whether it’s a 35-minute creamy chicken pasta, red snapper with doenjang vinaigrette, or a holiday-ready take on lamb. Love these recipes? Join MyRecipes — your personal home for recipes — to easily save and organize your favorites, plus thousands more, in one convenient place. 01 of 13 Creamy Pasta with Chicken and Vegetables Food & Wine / Photo by Brie Goldman / Food Styling by Holly Dreesman / Prop Styling by Sue Mitchell This vegetable-packed pasta is a favorite post-workout meal for Armstrong, and it doubles as an easy weeknight dinner. Asparagus, bell peppers, spinach, and chicken breast are tossed with pasta in a silky cream sauce that complements rather than overwhelms the other ingredients, all in just 35 minutes. Armstrong encourages swapping in whatever vegetables you have on hand and experimenting with different pasta shapes. Get the Recipe Save 02 of 13 Puff Pastry Apple Pie Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis Armstrong recalls a family friend praising an apple pie made by his mother, Angela. When Armstrong’s father credited the apples he had grown, the friend replied, “Angela, you tell him pastry like that doesn’t grow on trees.” This streamlined version of Angela’s pie calls for high-quality store-bought puff pastry, making it easier to prepare; save any leftover pastry scraps for another use. Get the Recipe Save 03 of 13 Pan-Roasted Chicken with Corn Relish Antonis Achilleos This pan-roasted chicken is inspired by a dish his father, Gerry, made during Armstrong’s childhood in Dublin. Bay leaf–scented chicken is paired with a bright relish of roasted corn, peppers, basil, and mint — though Armstrong recalls that fresh corn was a special-occasion ingredient growing up: “We only got fresh corn for our birthdays. Otherwise it was frozen.” Get the Recipe Save 04 of 13 Crisp Branzino with Spinach Fredrika Stjärne Armstrong’s Catholic family ate fish every Friday, and this recipe is a version of a dish his parents prepared. He pan-fries whole branzino with the bones intact, helping the flesh stay moist while the skin turns crisp. Get the Recipe Save 05 of 13 Tangy Chicken Adobo Fredrika Stjärne Armstrong credits his wife, Meshelle, and her Filipino family with introducing him to the flavors behind this chicken adobo. (“Her grandma is always cooking food for us,” he says.) His version of the quintessential Filipino dish gets an especially tangy edge from a generous amount of cider vinegar. Halving the chicken breasts and separating the wings from the drumettes helps all the pieces cook evenly. Get the Recipe Save 06 of 13 Chickpea Vegetable Stew Fredrika Stjärne Armstrong builds this satisfying vegetable stew around a creamy coconut milk broth, adding fingerling potatoes and chickpeas for substance. Harissa brings a gentle heat, while plenty of vegetables add layers of texture. Get the Recipe Save 07 of 13 Red Snapper with Doenjang Vinaigrette John Kernick A gingery doenjang vinaigrette brings savory depth and bright acidity to crisp snapper fillets. Get the Recipe Save 08 of 13 Penang-Inspired Pork with Soft Tofu John Kernick Armstrong combines tender pork and soft tofu in this intensely flavorful, fiery curry, finishing each serving with crisp fried garlic. Get the Recipe Save 09 of 13 Pan-Fried Salmon with Citrus Vinaigrette John Kernick Armstrong has a particular fondness for salmon, which his family served on special occasions when he was growing up. Here, he pan-fries the fillets and finishes them with a vibrant vinaigrette made with fresh orange, lemon, and lime juices. Get the Recipe Save 10 of 13 Skillet-Roasted Lamb Loins with Herbs John Kernick Armstrong’s family traditionally marked the end of Lent with lamb, an elaborate Easter meal that he recalls leaving the adults “snoring on the couch.” This streamlined lamb recipe is suitable for any celebration and comes together in less than an hour. Armstrong rubs the loins with herbs, garlic, and shallots before tying, searing, and roasting them for succulent, delicately seasoned meat. Get the Recipe Save 11 of 13 Battered Cod with Marie Rose Sauce Quentin Bacon Armstrong brought a taste of Ireland’s fish-and-chips tradition to Alexandria, Virginia, at Eamonn’s a Dublin Chipper, which closed in 2019. Tangy, creamy Marie Rose sauce, traditionally associated with British and Irish seafood, is made with mayonnaise, ketchup, lemon juice, and Tabasco. Get the Recipe Save 12 of 13 Lobster and Fennel Salad John Kernick During Armstrong’s Dublin childhood, his family bought their Friday fish from “the ladies on the pier” in Dún Laoghaire, with lobster sometimes appearing for Saturday lunch. His fresh take pairs sweet lobster with crisp fennel; soaking the thinly sliced fennel in ice-cold lemon water gives it an extra-crisp texture. Get the Recipe Save 13 of 13 Slow-Roasted Tomatoes John Kernick Slow roasting makes this recipe an excellent use for less-than-perfect tomatoes. Each slice is topped with savory tapenade, then baked until exceptionally tender and served hot or warm. Get the Recipe Save Explore more: Restaurants Chefs Best New Chefs Best New Chefs Recipes Was this page helpful? Thanks for your feedback! Tell us why! Other Submit