The 31 Best Recipes to Cook This March

A triple threat of a dark chocolate ganache top, a layer of mint buttercream, and a rich fudge brownie base.

Shake off those peak-winter cobwebs with carrots grilled to caramelized smokiness then propped on a bed of creamy labneh with a shower of fresh herbs.

Mardi Gras is the most common day to dive into gumbo. But Staff Writer, Patty, firmly believes that there is always time for the humble Southern stew.

What happens when a cozy loaf of banana bread gets a springy potluck glow-up? This ultra-moist, sheet cake-style banana bar with tangy cream cheese frosting — that's what.

Like clockwork, Culinary Producer Kelli instantly craves Laurie Colwin's lemon rice pudding as soon as it starts to get warm. Kelli's go-to move is to top the pudding with a scoop of Greek yogurt for an extra-special breakfast.

Colcannon twice-baked potatoes were one of our most popular recipes in 2022, and Recipe Director, Lauren, says it's about time that she tastes them for herself.

Crispy chicken thighs and Brussels sprouts get a big stroke of sweet and spicy flavor from hot honey — and the entire dinner is made in just one skillet.

Recipe Production Coordinator, Justine, drooled when she first laid eyes on the photo for this muffuletta. Then she drooled some more when she scrolled through the ingredients list. Olive salad! Italian deli meats! Cheeses plural! All that's left for her to do is make the giant New Orleans sandwich and call up a few friends to come help her eat it.

It's safe to say Kitchn editors have a major soft spot for all things fudgy or molten. When a recipe has equal parts of both textures, we all swoon! No wonder this chococolate cobbler — a chocolate cake and pudding hybrid — is on the baking lists of Groceries Editor, Mara, and Recipe Director, Lauren.

Giving store-bought naan bread the pizza treatment is the boost we all need for a quick and easy weeknight meal.

Reem Assil's date-walnut pie is the perfect weekend baking project for the nut enthusiasts, pie enthusiasts, and everyone in between.

Here, salty strips of prosciutto and lemony goat cheese are rolled around creamy avocado slices and peppery arugula for an appetizer that few can resist.

Culinary Producer James calls this Bombay toast the breakfast item he wants to eat every single day! Cilantro chutney is a bright and perfect pairing for the extra-savory, spicy, fluffy toast.

Thin-sliced potatoes are roasted until crisp and then topped with all your favorite nacho toppings in this comfort-food twist.

A brightened-up version of the classic pasta dish is dotted with the flavors of Greek spanakopita: spinach, feta cheese, fresh dill, and lots and lots of lemon.

Scallion pancakes are a cinch to bring together. They're crispy to the max, super savory, and allow you to make great use of those scallion bunches before they take their last breath and wilt.

This savory slab pie has been earmarked by Culinary Producer Kelli for Pi Day on March 14. It's a wholesome and hearty sheet tray bake, and Kelli loves how some of the outer bits of the pasta get crispy and crunchy. We'll take that!

This light and spongy chiffon cake has a bright green hue and an herbal yet vanilla-esque pandan flavor to match. Serve it as an unconventional but not inappropriate cap to a St. Patrick's Day meal.

This springtime dinner takes advantage of some of the season's best green veggies. The greens join forces with fluffy ricotta dumplings and crunchy pistachios for a light yet cozy meal.

Baked boneless pork chops are flavorful and juicy, yet they do not demand your full attention once the oven door shuts.

More chocolate love from Recipe Director, Lauren! This moist and deep chocolate olive cake is what she can't get out of her head. The fact that the cake batter comes together in one bowl is music to Lauren's ears.

Staff Writer, Patty, has never made corned beef before, so she'll be easing her way into the process with this rendition made in the Instant Pot. In under two hours, any home cook is rewarded with perfect corned beef and ultra-creamy vegetables.

Glossed in a sauce made of puréed beets, golden raisins, and poppy seeds, this pasta is great hot or cold and is a perfect weeknight dinner option.

Radishes dressed in brown butter are a great way to cook simply and eat luxuriously this March.

Sour cream and dill is a flavor combination that Recipe Production Coordinator, Justine, always wants to eat more of beyond a bag of potato chips. As a foil for crispy fried chicken, she can't wait to make this classic cucumber dill salad tossed in a tangy sour cream dressing.

Look to this protein-packed soup if you need some extra fuel to march through the colder days that remain in March.

This dip from Ernest Restaurant in San Francisco is a fun and appetizing riff on the Chinese American fried dumplings. According to Senior Recipe Editor, Christine, two elements make the dish tasty: the crispy fried wonton chips and the sweet and sour sauce that sits on top of the creamy crab dip layer.

If you're anything like Groceries Editor, Mara, you love a chickpea. And some of the best chickpeas are cooked in the air fryer, where they completely transform to take on a crunchy, starchy quality. They're simply irresistible!

Getting a kid to get their daily supply of nourishment will be easy with this smoothie in your arsenal. The beverage balances a hefty dose of spinach with bananas, avocado, and kiwi for a sweet, creamy flavor.