Food Holidays & Occasions 31 Recipes to Make in March By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on February 27, 2023 Trending Videos Close this video player Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. 01 of 31 'The Bear' Chocolate Cake Christopher Testani / Food Styling by Torie Cox / Prop Styling by Christina Daley 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. Get the Recipe 02 of 31 Irish Soda Bread Sarah Crowder "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.” Get the Recipe 03 of 31 Asparagus Pide Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver 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. Get the Recipe 04 of 31 Monday Night Red Beans and Rice Victor Protasio “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. Get the Recipe 05 of 31 Spiced Pork Chops with Buttery Peas, Radishes, and Mint Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 06 of 31 Bananas Foster Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle 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. Get the Recipe 07 of 31 Blackened Fish Sandwiches with Horseradish Tartar Sauce Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Audrey Davis 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. Get the Recipe 08 of 31 Calamari with Pickled Peppers and Almond Romesco Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 09 of 31 Yakamein Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman 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. Get the Recipe 10 of 31 Curry Shrimp Étouffée Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle 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. Get the Recipe 11 of 31 Red Velvet Beet Bars with Brown Butter Sour Cream Frosting Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 12 of 31 Spring Minestrone with Grated Egg Pasta Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 13 of 31 Caesar Salad Matt Taylor-Gross / Food Styling by Ali Domrongchai 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. Get the Recipe 14 of 31 Barbecue Shrimp Po’boy Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman 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. Get the Recipe 15 of 31 Viet-Cajun Fried Catfish Po’boy Victor Protasio / Food Styling by Torie Cox / Prop Styling by Josh Hoggle 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. Get the Recipe 16 of 31 Vegetarian Meatballs Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman These umami-rich meatless meatballs have quinoa, black beans, deeply roasted vegetables, and nutritional yeast. You can make these vegan by omitting the egg. Get the Recipe 17 of 31 Ginger & Bourbon Cocktail Carey Jones Amaro and dark rum make for a strong, bitter sweet cocktail. To make this cocktail, 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. Get the Recipe 18 of 31 Baked “Pizza” Pasta with Soppressata Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 19 of 31 Italian Tuna Salad Frederick Hardy II / Food Styling by Melissa Gray / Prop Styling by Christina Brockman 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. Get the Recipe 20 of 31 Puffy Spoonbread with Corn, Crab, and Roasted Red Peppers Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 21 of 31 French Onion Baked Brie Matt Taylor-Gross / Food Styling by Amelia Rampe 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. Get the Recipe 22 of 31 Soy-Ginger Salmon Pasta Bowls Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen 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. Get the Recipe 23 of 31 Sweet & Sour Crab Claws Matt Taylor-Gross / Food Styling by Amelia Rampe 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. Get the Recipe 24 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 25 of 31 Sidecar Matt Taylor-Gross / Styling by Lucy Simon 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. Get the Recipe 26 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 27 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 28 of 31 Slow Cooker Corned Beef with Cabbage, Carrots and Potatoes © DAVID STEELE 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. Get the Recipe 29 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 30 of 31 Beer-Battered Fish Tacos Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood 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. Get the Recipe 31 of 31 Irish Lamb Pies with Herbs (Dingle Pies) Caitlin Bensel 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit