Home
Holidays + Events
31 Recipes to Make in March

31 Recipes to Make in March

By Bridget Hallinan and Nina Friend

Updated February 26, 2020

Victor Protasio

March marks the beginning of spring, when some of our favorite ingredients come into season. And yet, it can still be really cold, so in this recipe roundup, we’ve included 31 recipes that are perfect for all kinds of weather. Think fava beans and bright, fresh green salads, with a few heartier dishes like cheesy baked pasta with radicchio and wild mushroom galette thrown in the mix, too. And don’t worry, we didn’t forget about dessert—read on to find out all of the other recipes we’ll be making this month.

Start Slideshow

1 of 31

Asparagus Carbonara

© Abby Hocking

Cookbook author Melissa Clark riffs on classic carbonara, swapping out the pasta for thin asparagus spears. It has that same irresistible pancetta-cheese-egg flavor, but with bright green asparagus at the center.

Advertisement

Advertisement

2 of 31

Pounded Beef Tenderloin with Hearts of Palm Salad

© Con Poulos

Thin and tender, this pounded beef tenderloin is like the red meat version of chicken paillard.

3 of 31

Rosewater-and-Saffron Ice Cream (Bastani Irani)

© Con Poulos

This fragrant ice cream is redolent with flavor. It’s traditionally served between two thin wafers to make ice cream sandwiches, but it’s equally delicious on its own.

Advertisement

4 of 31

Bruschetta with Mozzarella and Smashed Fresh Favas

John Kernick

Fava beans come into season in late March. What better way to celebrate than with bread and cheese?

5 of 31

Tofu Masala

© Eva Kolenko

This flavorful tofu masala dish can be thrown together easily and makes for the perfect weeknight I-don’t-want-to-cook-but-I-want-a-homemade-meal dinner.

6 of 31

Lee Lee’s Double Chocolate Chunk Brownies

Greg DuPree

These are the fudgiest, chocolate-y-est brownies of all time, made even more delectable with the addition of chocolate chunks on top.

Advertisement

Advertisement

Advertisement

7 of 31

Baked Sheep’s Milk Ricotta with Dried Persimmons

Greg DuPree

Make the most of those end-of-winter persimmons with this creamy baked ricotta.

8 of 31

Crispy Chicken Thighs with Spice-Roasted Radishes

Victor Protasio

This quick chicken-and-veggies dish is great for weeknights, and you can make the Everyday Spice Blend beforehand—keeping in your pantry for added ease.

9 of 31

Potato Soup with Sage Butter and Rye Crumbs

Greg DuPree

The richness of this potato soup is balanced by the slight acidity of verjus, and the crumbs offer a necessary crunch.

Advertisement

Advertisement

Advertisement

10 of 31

Honey Cake with Citrus Frosting

John Kernick

This honey and citrus cake from Umber Ahmad is the perfect way to ease into springtime baking.

11 of 31

Blackened Skillet Pork Chops with Beans and Spinach

Victor Protasio

Amp up your pork chops with a homemade spice blend. The one featured in this recipe, called Blackening Spice Blend, is super easy to make.

12 of 31

The Simplest Salad

Victor Protasio

Get the Recipes

Sometimes you just want a simple green salad, and that’s exactly what this is. Feel free to make this recipe your own by throwing in whatever vegetables and herbs you can find.

Advertisement

Advertisement

Advertisement

13 of 31

Spicy Crab Spaghetti

Victor Protasio

Chef Ryan Prewitt of Pêche in New Orleans uses fresh crab meat, rather than pasteurized, to make this whole wheat pasta dish really stand out.

14 of 31

Tater Tot Waffles with Prosciutto and Mustard

© Eva Kolenko

We’re all for a delicious food hybrid, and tater tot waffles are no exception. This version is made with prosciutto, mixed greens, and mustard, but the topping options are endless—from truffled eggs to smoked salmon and caviar.

15 of 31

Honey-Glazed Sweet Potato Steaks with Brussels Sprouts

Greg DuPree

Veg-forward yet hearty, this dish puts sweet potatoes right in the spotlight.

Advertisement

Advertisement

Advertisement

16 of 31

Cauliflower Korma with Blackened Raisins

Eric Wolfinger

Crunchy and nutty and chewy and sweet, this cauliflower korma has everything you could ever want in a vegetable dish.

17 of 31

Snap Pea-Radish Salad with Herbed Yogurt

© Con Poulos

This fresh, crunchy salad is balanced by easy-to-make herbed yogurt.

18 of 31

Feta-Brined Chicken Sandwiches

© John Kernick

Justin Chapple’s chicken and whipped feta sandwiches are the ideal addition to any springtime picnic basket.

Advertisement

Advertisement

Advertisement

19 of 31

Spiced Lamb Kebabs with Fresh Herbs

Eva Kolenko

Pan-fried and full of spices, these lamb and chickpea patties are here to welcome you to springtime cooking.

20 of 31

Spring Peas and Greens with Cacio e Pepe Dressing

Cacio e pepe is a great way to eat pasta, but have you tried cheese and black pepper on your peas? If not, we recommend doing so immediately.

21 of 31

Cheesy Baked Pasta with Radicchio

Greg DuPree

A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.

Advertisement

Advertisement

Advertisement

22 of 31

Roasted Squash Salad with Sumac and Italian Dressing

Greg DuPree

Petals of red onion, nutty acorn squash, and pickled peperoncini tossed in a creamy Italian dressing make a hearty but not heavy side. Inspired by chef Scott Tacinelli’s crispy sweet potatoes at Don Angie in New York, we’re adding sumac to the dressing, giving it an herbal, lemony kick.

23 of 31

Laotian Khao Soi

The Ingalls

Traditionally made with creamy coconut milk, this lighter, breakfast-style khao soi features a brightly flavored clear broth and fresh ribbons of zucchini.

24 of 31

Beet-and-Lemon Shrub

The Ingalls

With a relatively low amount of alcohol, this refreshing and tart cocktail is perfect for brunch. Fresh beet juice is key here—purchase it from a juice bar, or press it at home; shelf-stable bottled juices won’t have the same flavor or color.

Advertisement

Advertisement

Advertisement

25 of 31

Ginger Crispy Rice with Salmon and Bok Choy

Victor Protasio

Grains of jasmine rice take on a toasty, crispy crust in this perfect pot of rice topped with salmon, bok choy, and corn. To achieve the crust at the bottom of the pot, use a squeeze bottle to drizzle oil around the edge of the pot, or apply it precisely with a spoon.

26 of 31

Wild Mushroom Galette

Michael Piazza

This galette’s flaky crust stays crisp even when filled with creamy ricotta; be sure to use best-quality cheese, and drain it overnight for superior results. Roasting the mushrooms reduces excess moisture and concentrates their meaty flavor, which pairs perfectly with the fresh thyme, rosemary, and sage.

27 of 31

Rosy Harissa Chicken

Greg DuPree

This chicken becomes tender and juicy after a bath in a kefir marinade redolent with harissa paste, lemon, and garlic. It’s easy to prepare the day before you want to make it, Susan Spungen says—you just have to think ahead a little.

Advertisement

Advertisement

Advertisement

28 of 31

Braised Sausage and Fennel with Toasted Spices

Greg DuPree

With whole pink peppercorns and fennel seeds, this simple braise is gently perfumed and aromatic with fresh spring flavors inspired by the braised fennel at Red Hook Tavern in Brooklyn, New York, from chef Allison Plumer. Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel.

29 of 31

Clay-Pot Red Chile Beans

Victor Protasio

The alkaline nature of a micaceous clay pot, essential for this recipe, balances the acid in the spicy, earthy red chile sauce and makes for a sweeter pot of beans. Any leftover red chile sauce is delicious as a marinade for pork or beef or spooned over fried eggs.

30 of 31

Monkfish Piccata

Greg DuPree

Monkfish, with its tender, springy bite reminiscent of lobster, is firm and sweet enough to stand up to this lemony butter sauce enriched with white miso. Plenty of briny capers and caperberries help cut through the richness.

Advertisement

Advertisement

Advertisement

31 of 31

Enfrijoladas

The Ingalls

A creamy, savory black bean puree drenches enchiladas filled with queso fresco in this warming and hearty dish. Avocado leaf serves a similar purpose as a bay leaf—imparting deep flavor before being removed prior to serving, leaving a faint fennel-like flavor behind.

Up Next

Advertisement