Recipes Holidays + Events 31 Recipes to Make in March By Food & Wine Editors Updated on March 1, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis March marks the beginning of spring, when some of our favorite ingredients come into season. But it can still be really cold, so in this roundup, we've included 31 recipes that are perfect for all kinds of weather. Think fresh salads and radish-topped tartines, homemade pizzas, and plenty of heartier dishes like Crispy Rice Cake Lasagna and roast chicken, 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. 01 of 31 Lee Lee's Double Chocolate Chunk Brownies Greg DuPree While many recipes call for creaming the butter and sugar before adding the eggs, pastry chef Lee Lee Reid whips eggs and sugar together to aerate them, leading to the ultimate brownie consistency. Get the Recipe 02 of 31 Spiced Lamb Kebabs with Fresh Herbs Eva Kolenko In this recipe, aromatic lamb and creamy chickpeas soften into a crispy, moist patty once cooked. "These pan-fried lamb and chickpea patties are an ode to my Gujarati Muslim heritage on my father's side," Sana Javeri Kadri of Diaspora Co. says. They're stuffed with onions and herbs, then cooked and served with big scoops of fresh green chutney and yogurt. To make them ahead of time, prepare the kebabs through step 4, then freeze for up to one month, thawing fully before proceeding. Get the Recipe 03 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. Get the Recipe 04 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. Get the Recipe 05 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 former Red Hook Tavern chef Allison Plumer served at the restaurant. Use a fresh, spicy sausage here to complement the creamy bean puree and sweet fennel. Get the Recipe 06 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. Get the Recipe 07 of 31 Enfrijoladas The Ingalls A creamy, savory black bean puree drenches enchiladas filled with queso fresco in this warming and hearty dish. Get the Recipe 08 of 31 Mushroom Cuban Quesadillas Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel At New York City's Golden Diner, chef Samuel Yoo roasts dry-brined mushrooms to build big flavor into his crispy, cheesy quesadillas. "The taste is very similar to a meat-based Reuben, that's why we love it," Yoo says. Here, we've channeled his roasting technique to create a vegetarian Cuban, spiked with tangy pickles and mustard. Keeping the mushrooms uncovered during brining helps them release more liquid, leading to a more concentrated flavor. Get the Recipe 09 of 31 Soba Noodles with Crispy Duck and Hot Dipping Sauce Photo by Greg DuPree / Food Styling by Paige Grandjean and Chelsea Zimmer / Prop Styling by Christine Keely The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish — cook the soba just before you serve. Work ahead by steeping the dashi and seasoning the duck the night before or the morning of cooking. For the purest flavor, seek out hon mirin ("real mirin"), which has no added sweeteners or salt. Get the Recipe 10 of 31 Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Chef Hillary Sterling's epic chicken gets its juiciness and deep flavor from brining, air drying, and marinating. The process is simple but does require some planning—start at least a day ahead. Get the Recipe 11 of 31 Guyanese Gojas (Fried Coconut Turnovers) Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Christine Keely Fried sweets prepared and shared with loved ones are a mainstay of Phagwah, or Holi, a holiday celebrated by many in the South Asian diaspora each spring. Alica Ramkirpal-Senhouse, founder of the blog Alica's Pepperpot, learned to make these Indo-Caribbean coconut-stuffed fried handpies from her grandmother, Shelia. Freshly grated nutmeg and ginger are essential ingredients for the warmly spiced coconut filling. Serve them piping hot, soon after frying, for the best texture. Get the Recipe 12 of 31 Sorghum and Albacore Tuna Salad with Preserved Lemon Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Sorghum, a nutritious and sustainable grain, adds a pleasantly chewy bite to this simple salad from Roxana Jullapat, the co-owner and baker of Los Angeles restaurant Friends & Family. Get the Recipe 13 of 31 Beef-and-Fonio Meatballs with Sweet Potato Stew Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell Cooked until fluffy and dry like couscous, fonio, a West African staple grain, keeps the meatballs tender while imparting a mildly nutty, earthy flavor. These meatballs are on the delicate side — let them chill before cooking, and sear them on all sides to help them hold together during the final simmer in the sauce. Get the Recipe 14 of 31 Seared Scallops with Pomegranate and Meyer Lemon Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely "It's a roller-coaster flavor journey—sweet, sour, spicy, crunchy, soft, aromatic, floral, smoky, savory from the salt. So many things going on!" chef Ori Menashe says about a scallop aguachile he served at Bavel in Los Angeles. Our riff on his raw dish sends scallops to the skillet for a quick sear before bobbing in the spicy pomegranate reduction. Get the Recipe 15 of 31 Teff Tagliatelle with Niter Kibbeh Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell In traditional Ethiopian niter kebbeh (spiced clarified butter), whole spices, like nigella, coriander, and cardamom, are bloomed in clarified butter, or ghee, and then strained; here, chef Yohanis Gebreyesus leaves the toasted spices in to add texture to this simple but luxurious sauce for pasta made with earthy, fragrant teff. Don't skip on resting the dough—it prevents the pasta from cracking apart when rolling and boiling. Get the Recipe 16 of 31 French Onion Soup with Roasted Poblano Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Prissy Lee Montiel At Tzuco, in Chicago, the French onion soup arrives to the table piping hot, topped with a bubbling layer of Gruyère cheese. Hiding under the blanket of cheese, a thick slice of baguette soaks up a soup suffused with flavor from a mountain of jammy onions, balsamic vinegar, and bay leaves. French onion soups can lean quite beefy, but chef Carlos Gaytán uses a gentle base of chicken broth that allows the allium flavors to truly shine. Poblano chiles add a mild, vegetal heat and slight charred flavor. Get the Recipe 17 of 31 Wild Mushroom Pizza with Homemade Ranch Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis It's important not to weigh your pizza down with so many toppings that you end up with a soggy pie, so this pizza only requires a small amount of wild mushrooms. Choose whatever looks best at the market. That said, we love this pizza with a drizzle of Fancy Ranch dressing (which almost makes it a salad, right?) Fancy Ranch is a homemade ranch dressing gussied up with a few chopped briny anchovies. But why stop with just a drizzle when you can also serve the pizza with a small bowl of the dressing alongside for dipping? Get the Recipe 18 of 31 Yemeni Pour-Over Coffee Alex Lau This is coffee as a meditative process and tradition as opposed to a quick way to caffeinate. Slowly pouring the water over the grounds in a circular motion three different times pulls out the flavors of the beans and results in a drink unlike anything you'll find at a coffee cart. Try sipping this black before adding anything to it in order to fully experience the flavors. Get the Recipe 19 of 31 Palak "Paneer" with Pressed Fresh Ricotta Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner A little extra hands-off pressing time firms up fresh ricotta into a block that can be cut into paneer-like cheese. Fried in ghee, the crispy, cheesy cubes transform into cheese croutons and are a perfect pair for the warm puree of chile-and-ginger-spiked spinach and cilantro. Get the Recipe 20 of 31 Scallion Pancakes Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Scallion pancakes are traditionally made with lard—the Chinese term for scallion pancakes, cong you bing, literally means "onion grease pancake." Oil isn't just the cooking medium for scallion pancakes, but an essential ingredient required for texture and flavor. For novelist Lan Samantha Chang, who shared this family recipe from her childhood, Crisco was the American shortening closest in consistency to what her father remembered from his own childhood in China. Here, a generous layer of the vegetable shortening not only helps incorporate the fresh scallions into the dough but also creates beautiful and delicious flaky layers. The other unusual thing about Chang's parents' recipe is that it requires the rolling out of two pancakes at once. Back in China, instead of making each bing by itself, her father's family cook would actually roll out an even larger rectangular pastry, making multiple "pancakes" at a time. Rolling out a larger batch of dough also creates more layers, yielding flaky and delicious scallion pancakes. Get the Recipe 21 of 31 Honey-Ricotta Mousse with Strawberries Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner This velvety-smooth, berry-topped mousse requires very little time to make — it comes together in just 15 minutes, and then needs just an hour in the refrigerator to firm up. Get the Recipe 22 of 31 Asparagus and Spring Onion Salad with Seven-Minute Eggs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner Spring onions are the sweetest alliums of the year, and they work well in this salad with first of-the-season asparagus and tender lettuces. Soy and ginger team up with sherry vinegar in the tangy dressing that's perfect with the rich, jammy egg yolks. If spring onions aren't available, you can substitute scallions. Get the Recipe 23 of 31 Khaliat Al Nahl (Honeycomb Buns) Alex Lau A traditional Yemeni pastry, khaliat al nahl are sweet, cloud-like balls of dough that are filled with cream cheese and drenched in cardamom-infused honey before they are topped with crunchy white sesame seeds and black nigella seeds. Pair these Yemeni honeycomb buns with a strong cup of Yemeni coffee for a sweet breakfast or afternoon pick-me-up. Get the Recipe 24 of 31 Crispy Rice Cake Lasagna Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For this creative take on lasagna, chewy, tender Korean rice cakes are coated with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping helps temper the heat. Find tubular Korean rice cakes, which are sold partially cooked and vacuum-sealed, in the freezer section at Korean markets or online. Get the Recipe 25 of 31 Soppressata Pizza with Calabrian Chilies and Hot Honey Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you'll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles and adds a touch of sweetness. Get the Recipe 26 of 31 Spiced Carrot Cake with Brown Butter Frosting Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner A warming blend of cardamom, ginger, cinnamon, and nutmeg bring festive flavors to cookbook author and blogger Hetal Vasavada's tender, moist spiced carrot cake studded with golden raisins and crunchy pistachios. Brown butter ghee does double duty in this recipe: It enriches and flavors the cake batter, and the caramelized milk fat left over from making it adds a nutty flavor to the cream cheese frosting. Get the Recipe 27 of 31 Carrot and Spring Onion Toad-in-the-Hole Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner The traditional toad-in-the-hole consists of whole sausages cooked in an egg-and-flour batter. This recipe delivers a taste of the British classic but stars tender baby carrots and spring onions for a flavorful, vegetable-forward spring twist. Get the Recipe 28 of 31 Stir-Fried Flank Steak with Yellow Onions Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A simple marinade of Shaoxing wine, soy sauce, and a little flour helps tenderize the generous slices of flank steak and their browning when cooked, while sweet yellow onions cook just enough to soften and gently brown without losing their bite. Get the Recipe 29 of 31 Radish Tartines with Green Butter Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner These radish and turnip-topped tartines are a great way to use up radishes and turnips with their greens attached. The radish and turnip greens whipped with sweet butter, garlic, and lemon zest create a delicious, silky spread for the tartines, while the spicy, paper-thin radishes and turnips make the perfect topping. Finished with crunchy sea salt, these make a great appetizer or light lunch. Get the Recipe 30 of 31 Dream Catcher Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis Muddled strawberries add a rosy red hue to bartender Shannon Tebay's Dream Catcher cocktail, a Negroni-inspired drink. Get the Recipe 31 of 31 Hawaij-Spiced Fried Chicken Sandwiches Alex Lau In these decadent fried chicken sandwiches from Hakim Sulaimani, proprietor of Yafa Cafe in Brooklyn, boneless, skinless chicken breasts are infused with golden color and warming flavors from a buttermilk brine seasoned with hawaij, a Yemeni spice mixture usually consisting of cardamom, turmeric, black pepper, cloves, and coriander. Nutmeg in the crunchy panko coating for the fried chicken further spices up the sandwich, as does the slightly smoky adobo chile and plum sauce. Fresh coleslaw and pickles add a crisp bite and a subtle vinegary punch. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit