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 March recipes that are ideal for all kinds of weather. Think about making cozy Yakamein, delicious Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers, classic Italian Tuna Salad, and plenty more, too. And don't worry, we didn't forget about dessert — we’ve even got the famous "The Bear" Chocolate Cake that won the hearts of our editors and recipe testers. Read on to find out all of the other recipes we'll be making this month.
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'The Bear' Chocolate Cake
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The famous chocolate cake from the television show The Bear features an airy chocolate mousse layered between a fudgy chocolate cake and topped with a rich chocolate frosting. Though made famous by the show, the chocolate cake is a star in its own right at Chicago’s Loaf Lounge and won over our recipe testers and editors with its airy chocolate mousse interior, cocoa-forward frosting, and moist layers of rich and fudgy chocolate cake.
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02of 31
Irish Soda Bread
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"This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking," former Food & Wine editor Margaret Eby said. "It's about as simple as bread gets — four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven.”
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03of 31
Asparagus Pide
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Pide, which originated in Turkey, is a chewy, airy flatbread that welcomes a variety of fillings. Loryn Nalic's version is topped with melty, tangy cheese; Aleppo pepper–spiced asparagus; and fresh herbs, served at Balkan Treat Box in St. Louis.
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Monday Night Red Beans and Rice
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“Red beans and rice, our traditional Monday repast, represents one of the city's ever-present weekly menu options,” says New Orleans photographer and author Pableaux Johnson. In this hearty, low-maintenance meal, red beans develop a creamy consistency as individual beans burst and release their inner starchiness to the cooking liquid.
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05of 31
Spiced Pork Chops with Buttery Peas, Radishes, and Mint
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Melissa Clark’s Spiced Pork Chops with Buttery Peas, Radishes, and Mint relies on a richly spiced butter to season juicy pork chops, while a collection of quick cooking spring vegetables rounds out the meal.
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Bananas Foster
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If you are looking for a decadent and rich dessert for two that comes together in just minutes, this is it. This decadent Bananas Foster features a citrus and rum-spiked brown sugar sauce, bananas, and ice cream and is served in the pan.
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07of 31
Blackened Fish Sandwiches with Horseradish Tartar Sauce
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Fresh fillets of haddock are coated with smoky paprika, garlic powder, oregano, and thyme before they get a quick sear to develop a delicious crust. They are then sandwiched between toasted brioche buns smeared with a strong, tangy tartar sauce laced with refreshingly piquant horseradish.
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08of 31
Calamari with Pickled Peppers and Almond Romesco
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Delicately fried until golden brown, the calamari at The Osprey, a stylish restaurant just a short walk from Lake Baldwin in Orlando, Florida, is a must-order appetizer. Squid tentacles and tubes are dunked in smoky paprika-spiced buttermilk and then dredged in sumac-seasoned cornstarch for the ultimate crispy, yet light breading.
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Yakamein
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This cozy and warm Chinese and Creole beef noodle soup is a delicacy throughout New Orleans. The dish is loaded with tender beef braised in a stock seasoned with garlic, onion, Worcestershire sauce, and soy sauce for a rich umami flavor.
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Curry Shrimp Étouffée
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Chef Nini Nguyen’s Vietnamese twist on classic Cajun shrimp étoufée is rich and comforting. Her version is packed with umami and layers of flavor that begin with a homemade shrimp stock and coconut oil-based roux. The savory flavors are deepened with canned tomatoes, tomato paste, and fish sauce, while Sriracha adds a little bit of sweet heat.
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Red Velvet Beet Bars with Brown Butter Sour Cream Frosting
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Tanya Holland’s Red Velvet Beet Bars with Brown Butter Sour Cream Frosting rely on a puree of beets to add earthy flavor to the batter while a tangy sour cream frosting heightens the bars’ sweetness.
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Spring Minestrone with Grated Egg Pasta
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Multiple ingredients in this bountiful spring vegetable soup give it a deep, satisfying flavor. The Parmigiano-Reggiano rind and vegetable umami both contribute a delicious, salty richness, while curly leaf spinach maintains a fresh, vegetal taste that you can’t get from baby spinach.
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Caesar Salad
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This recipe stays true to the original version of Caesar salad – light green romaine leaves, toasty croutons, and an egg-based dressing. It also has modern upgrades like building the dressing on a foundation of anchovies and garlic. A little help from Worcestershire sauce and lemon juice deepens the savory notes and a generous amount of grated parmesan makes the dish substantial enough to stand alone.
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Barbecue Shrimp Po’boy
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Smoky, spiced shrimp are the heart of this classic New Orleans-style po’boy sandwich. The wonderfully spiced sandwich is from Chicago chef Erick Williams, who was introduced to Cajun and Creole cooking through his late Aunt Daisy's husband, Stew.
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Viet-Cajun Fried Catfish Po’boy
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This salty, sweet, spicy, and crisp sandwich features fried catfish with a fish sauce caramel and punchy tart pickles as a mash-up of Cajun and Vietnamese cuisines. Both cultures celebrate sandwiches like these, using crispy fried catfish on a crusty, light, airy roll that shatters when you take your first bite.
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Vegetarian Meatballs
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These umami-rich meatless meatballs have quinoa, black beans, deeply roasted vegetables, and nutritional yeast. You can make these vegan by omitting the egg.
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Ginger & Bourbon co*cktail
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Amaro and dark rum make for a strong, bitter sweet co*cktail. To make this co*cktail, fresh ginger root is peeled and sliced before being simmered in water for about 10 minutes. The water infuses with vibrant the flavors and aromas of fresh ginger.
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Baked “Pizza” Pasta with Soppressata
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Inspired by soppressata and hot honey pizza, this baked fresh egg pasta dish starts with a harissa- and soppressata-laced tomato sauce. Using chopped soppressata in the sauce and sliced on top gives you a double dose of flavor.
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Italian Tuna Salad
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This Roman-style tuna salad has Castelvetrano olives, crunchy celery, quick-pickled onions, and sundried tomatoes. The salad gets tossed in a creamy lemony honey-Dijon dressing bringing the whole dish into balance.
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Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers
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Melissa Clark’s Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers is delicate and airy, with hearty lumps of sweet crab and savory roasted red peppers. This dish is perfect for brunch, or dinner, and tastes just as delicious hot from the oven or warmed to room temperature.
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French Onion Baked Brie
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If that first spoonful of French onion soup — with toasted bread, melted cheese, and savory caramelized onions — is your favorite, then you’ll love this appetizer, which is a decadent mash-up of French onion soup and baked Brie. Smear the cheesy snack on slices of toasted baguette.
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Soy-Ginger Salmon Pasta Bowls
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Who says grattini is just for Italian recipes? It works brilliantly as a base for soy- and ginger-marinated salmon, because it’s the perfect vehicle to soak up the tasty sauce. Topping the bowl with avocado, cucumber, chiles, and cilantro brings a freshness to the dish, so don’t skip out.
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Sweet & Sour Crab Claws
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This sweet and sour crab claws recipe from Seaworthy in New Orleans is topped with a delicious sauce made of gochujang, fish sauce, gochugaru, rice vinegar, and sugar. The sauce is cooked, cooled, and then tossed with the crab claws to absorb all those delicious flavors.
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Palak "Paneer" with Pressed Fresh Ricotta
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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.
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25of 31
Sidecar
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With just three core ingredients, the Sidecar is a testament to beauty in simplicity. There’s some controversy about the proper ratios for a Sidecar – some folks opt for a one-to-one ratio of Cognac, Cointreau, and lemon juice, but we prefer going heavier on the Cognac, because a Sidecar is a drink for a good time.
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Honey-Ricotta Mousse with Strawberries
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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.
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Asparagus and Spring Onion Salad with Seven-Minute Eggs
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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.
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Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes
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Corned beef is one of the most popular dishes to eat on St. Patrick's Day and originated during the days when refrigeration didn't exist and foods were likely pickled or cured to preserve them.
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Carrot and Spring Onion Toad-in-the-Hole
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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.
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Beer-Battered Fish Tacos
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In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey.
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Irish Lamb Pies with Herbs (Dingle Pies)
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Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.
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