21 New Recipes We Loved This March
From homemade dosas to spiced-up Marry Me Chicken, these are the dishes we made and devoured this past month.
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster
This past month, we eased into spring with beautiful seasonal recipes like asparagus gnocchi and sautéed ramps, plus plenty of warming comfort dishes like Skillet Lasagna and French Onion Pasta. We also learned why Indian pizza is the best dinner party flex, put our stamp on Marry Me Chicken with two new takes, and turned the Dirty Martini into a boozy, briny dip. Here are 21 new recipes you'll want to make and bookmark immediately.
Marry Me Chicken
Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams
We spiced up this modern classic chicken dish — seared chicken breasts that finish cooking in a delectable sun-dried tomato cream sauce — with flavorful Calabrian chiles and medallions of creamy goat cheese.
French Onion Pasta
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
We turned classic French onion soup into the ultimate comfort dinner by tossing bucatini with deeply caramelized onions, cheesy breadcrumbs, and an umami-packed sauce of beef broth, Worcestershire sauce, fish sauce, Parmesan, and Gruyère cheese.
Dirty Martini Dip
Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle
If you take your Dirty Martini with a blue cheese-stuffed olive or three, this boozy and briny dip is for you. We soaked buttery Castelvetrano olives in gin and vermouth, then processed the brine with a creamy blue cheese base that's the perfect match for crostini or ruffled potato chips.
Proposal Chicken Parmesan
Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle
We took the flavors of Marry Me Chicken and applied them to a classic chicken Parmesan. Here, chicken cutlets are breaded in a panko Parmesan coating and fried, then topped with mozzarella, broiled until golden, and served with a luscious sun-dried tomato cream sauce.
Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta)
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster
For this gorgeous spring dish from Tuscan winemaker Cinzia Merli, pillowy homemade potato gnocchi are tossed with delicate asparagus and a light yet creamy pancetta pan sauce.
Dosas
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
Tangy, crispy, and chewy, these classic South Indian pancakes from chef Anita Jaisinghani are made with a fermented batter of rice, urad dal (split lentils), and fenugreek seeds.
Sautéed Ramps with Crispy Potatoes
Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christine Keely
Ramp season is fleeting — make the most of it with this simple yet stunning side. Boiled potatoes are pan-fried with bacon until crispy, then garlicky ramps are barely cooked in the bacon drippings.
Skillet Lasagna
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
This easy lasagna skips the layering and calls for just one pan. Broken lasagna noodles are cooked in a quick and hearty bolognese with browned beef and sausage, then finished off with dollops of an herbed cheese mixture and baked until golden.
Steak au Poivre Pasta
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
For this ultra-comforting take on the classic steak dinner, the browned bits from seared steak cubes get transformed into a creamy peppercorn and cognac pan sauce. It's tossed with the reserved steak and ruffled noodles for maximum sauce coverage.
Basic Indian Pizza Dough
Aubrie Pick
This versatile pizza dough from former F&W restaurant editor and cookbook author Khushbu Shah is bolstered with cumin and nigella seeds for extra crunch and a warm, mildly smoky flavor. It only takes between 90 minutes and two hours to rise, and is the base for flavorful recipes like the Achari Paneer Pizza and Cheesy Masala Corn Pizza from the Indian pizza feature in our March issue.
Cheesy Masala Corn Pizza
Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva
This Indian pizza from Shah is an homage to masala corn, an Indian snack of charred corn kernels, butter, lemon juice, and chaat masala spice powder. Here, the tangy and hot-sweet corn is paired with gooey mozzarella cheese.
Toffee Brownies
heami lee / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CHRISTINE KEELY
For these decadent brownies from late legendary cookbook author Maida Heater, chocolate-covered candy bits melt as they bake, adding a deeply caramelized flavor and crunchy texture to each bite. These rich brownies get even more crunch from toasted pecans.
Soy Sauce Ramen
Jeni Afuso
These warming ramen bowls, made with a lighter shoyu broth, come together in under 30 minutes thanks to flavor boosters like clam juice and garlic-scallion oil. They're filled with fresh ramen noodles, seasoned soft-boiled eggs, scallions, and optional braised pork belly.
Porchetta
Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
For this show-stopping savory roast, tender pork shoulder is rolled around a filling of kale, fennel, garlic, and lemons. A fatty exterior crips up beautifully in the oven.
Beech Mushroom Salad
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
This chewy chilled mushroom salad — a perfect example of the "Q" texture that's beloved in Taiwan — comes together in just 20 minutes. Beech mushrooms are quickly sautéed before getting marinated in a tangy black vinegar dressing that's accented with fresh chiles, oyster sauce, and toasted sesame oil.
Glazed Cinnamon Rolls with Pecans
Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans
Star pastry chef Megan Garrelts offered up this home-kitchen version of the beloved cinnamon rolls she serves at her Kansas City restaurant Rye. The tender rolls are made with a tangy sour cream and brown sugar filling and glazed with a buttery icing while still warm.
Aloo Masala
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
These golden, spiced mashed potatoes from chef Anita Jaisinghani are scented with floral, citrusy curry leaves and cook in ghee for their distinct nutty flavor and depth. Aloo masala is delicious served with dosas, or flatbreads like naan and pooris.
Zucchini Risotto with Shrimp (Risotto Zucchine e Gamberetti)
Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster
For this creamy risotto, arborio rice cooks slowly in a flavorful shrimp-shell infused broth. It's combined with fresh cooked zucchini and nutty Parmesan, then topped with lightly sautéed shrimp for a stunning dish.
Mango Pie
Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva
This vibrant and easy-to-make pie from Khushbu Shah calls for canned mango pulp, which combines with cream cheese and gelatin for a bouncy and creamy texture. A cardamom-spiced graham cracker pie crust is a lovely foil to the fruity mango filling.
Hakka-Style Mochi Cakes
Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely
These pillowy mochi balls, a popular confection in Taiwan, are made with a simple combination of glutinous rice flour, cornstarch, sugar, and water. They're then coated in nutty black sesame powder or peanut butter powder for a delightful combination of flavors and textures.
Achari Paneer Pizza
Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva
This Indian pizza from Khushbu Shah is topped with gooey mozzarella, garlicky tomato sauce, and cubes of fresh paneer cheese that marinate in tangy yogurt and achar (spicy pickle).
For more Food & Wine news, make sure to sign up for our newsletter!
Read the original article on Food & Wine.
