In Cork, no less, in the 18th-century English Market, I sampled smoked mussels in vinaigrette, rock lobster from Kinsale, tender soda bread flavored with fennel seed, elderflower cordial, floury Golden Wonder potatoes and Yellowman toffee.

WSJ: The New Green Cuisine

Thin crackers of savory granola dipped in frozen black sesame butter melt on the tongue into a satisfying grit, and a miniature lobster roll comes on a tiny yeast-flavored meringue.

NEWYORKER: Atera