31 Recipes to Make in March

By Nina Friend
March 01, 2019
Spring has sprung, and you know what means: Asparagus! Fava beans! Radishes! With these 31 recipes, you’ll be inspired to make simple salads and complex breads, fun new recipes like “quesadizzas,” and warm-weather mainstays involving ice cream.
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Asparagus Carbonara

© Abby Hocking

Take advantage of asparagus season with this fun riff that tastes as sumptuous as classic carbonara—with an added vegetal twist.

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Recipes to Make in March

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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.

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Cambodian Rice Noodle Soup

Deana Saukam

This spicy, herbaceous soup can (and should) be eaten for any meal of the day.

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Rosewater-and-Saffron Ice Cream (Bastani Irani)


© Con Poulos

There’s always a place for rosewater-and-saffron ice cream, no matter how cold the weather is this March.

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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?

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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.

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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.

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Baked Sheep’s Milk Ricotta with Dried Persimmons

Greg DuPree

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

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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.

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Quesadizzas

Greg DuPree

What you get when a pizza and a quesadilla have a baby.

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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.

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Cuban-Style Black Beans

Romulo Yanes

Food photographer Romulo Yanes grew up eating these spiced black beans, and the recipe comes straight from his mother.

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Honey Cake with Citrus Frosting

John Kernick

This honey and citrus cake from Umber Ahmad, owner of Mah-Ze-Dahr bakery in New York City, is the perfect way to ease into springtime baking.

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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.

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The Simplest Salad

Victor Protasio

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.

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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.

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Artichokes with Scallion Vinaigrette

Nothing says spring is here like artichokes. These ones are eaten only with the addition of a really good dipping sauce.

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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.

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Stout-Braised Short Ribs

Get in the St. Patrick’s Day spirit with these stout-braised short ribs. For more inspiration on cooking with beer, check out these recipes.

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Honey-Glazed Sweet Potato Steaks with Brussels Sprouts

Greg DuPree

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

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Bellegarde Bakery Ciabatta

Victor Protasio

File this bread under: project baking. But the crackly crust and perfect chew are so worth it.

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Mango-Turmeric Agua Fresca

Eva Kolenko

Sana Javeri Kadri, founder of Diaspora Co. turmeric, uses the golden yellow spice to add a deeper flavor to tangy agua fresca.

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Parmesan Leek Gratin

© John Kernick

Indulgent without being overkill, this parmesan leek gratin adds a little pizzazz to any kind of meal.

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Poached Tuna with Kumquats and Jalapeño

Poaching tuna is way easier than you might think—as proven by chef Donald Link’s version, which is served with kumquats, jalapeño, and mint.

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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.

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Brat Reubens

Brats are good. Reubens are good. Brat Reubens (with pastrami, swiss cheese, and Russian dressing)? Really, really good.

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Stir-Fried Squid with Green Peppercorns

Deana Saukam

Food and lifestyle blogger Deana Saukam’s squid stir fry takes just fifteen minutes to come together.

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Snap Pea-Radish Salad with Herbed Yogurt

© Con Poulos

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

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Feta-Brined Chicken Sandwiches


© John Kernick

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

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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.

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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.

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