31 Recipes to Make in March
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.
Pounded Beef Tenderloin with Hearts of Palm Salad
Rosewater-and-Saffron Ice Cream (Bastani Irani)
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.
Bruschetta with Mozzarella and Smashed Fresh Favas
Lee Lee’s Double Chocolate Chunk Brownies
Baked Sheep’s Milk Ricotta with Dried Persimmons
Crispy Chicken Thighs with Spice-Roasted Radishes
Potato Soup with Sage Butter and Rye Crumbs
Honey Cake with Citrus Frosting
Blackened Skillet Pork Chops with Beans and Spinach
The Simplest Salad
Spicy Crab Spaghetti
Tater Tot Waffles with Prosciutto and Mustard
Honey-Glazed Sweet Potato Steaks with Brussels Sprouts
Cauliflower Korma with Blackened Raisins
Snap Pea-Radish Salad with Herbed Yogurt
Feta-Brined Chicken Sandwiches
Spiced Lamb Kebabs with Fresh Herbs
Spring Peas and Greens with Cacio e Pepe Dressing
Cheesy Baked Pasta with Radicchio
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.
Roasted Squash Salad with Sumac and Italian Dressing
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.
Laotian Khao Soi
Traditionally made with creamy coconut milk, this lighter, breakfast-style khao soi features a brightly flavored clear broth and fresh ribbons of zucchini.
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.
Ginger Crispy Rice with Salmon and Bok Choy
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.
Wild Mushroom Galette
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.
Rosy Harissa Chicken
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.
Braised Sausage and Fennel with Toasted Spices
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.
Clay-Pot Red Chile Beans
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.
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.
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.