25 New Recipes to Make in March, From Chorizo Carbonara to Banana-Chocolate Cake
Our latest batch of recipes is made for shoulder season.
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
The F&W test kitchen and other chefs have created several new recipes to carry you over to spring. Make the most of the winter greens-heavy farmers market with a Portuguese stew that's packed with kale or an elegant salmon dinner with wilted spinach. Lean into the changing seasons with lightened-up takes on winter classics, like a Coq au Vin Blanc made with bright white wine. For dessert, pick from a diner-style milkshake, a classic cherry pie, and more. Don't forget to save your favorites to MyRecipes, our digital recipe box.
Pepper Jelly Cocktail Meatballs
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Inspired by slow cooker grape jelly meatballs, F&W recipe developer Nicole Hopper coats these broiled pork and beef meatballs in a sticky, spicy-sweet sauce made with pepper jelly and chipotles in adobo sauce.
Coq au Vin Blanc
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel
This version of the French chicken and vegetable stew from chef Anina Belle Giannini is made with a dry white wine like Chardonnay instead of the traditional red. It is still plenty indulgent, thanks to browned chicken pieces, bacon lardons, and a silky, buttery sauce.
Banana-Chocolate Cake with Peanut Caramel Sauce
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
This rich banana-chocolate cake from F&W recipe developer Julia Levy gets extra moisture and a light tang from sour cream in the batter. Crunchy peanut butter sauce takes the decadent caramel sauce over the top.
Teriyaki Salmon
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
This weeknight-friendly salmon from F&W recipe developer Nicole Hopper is glazed with a sweet-savory teriyaki sauce that includes soy sauce, mirin, brown sugar, sesame seeds, and fresh ginger. Broiling the salmon on a rack set over green beans works double duty to season the veggies as they cook.
Dirty Martini Baked Potatoes
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
F&W recipe developer Marianne Williams takes cues from the classic savory cocktail by filling twice-baked potatoes with cream cheese, blue cheese, and tangy olive brine.
Chorizo Carbonara
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from F&W recipe developer Melissa Gray. Like the original, it is made with a rich sauce of egg yolks, cheese, and pasta water.
Cherry Pie
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
This deep-dish diner-style pie from F&W recipe developer Melissa Gray is filled with tart Montmorency cherries for a balanced, not-too-sweet filling. It's the perfect complement to a scoop of vanilla ice cream.
Shrimp Teriyaki Bowls with Broccoli
Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Succulent shrimp are glazed with a sweet-savory teriyaki sauce and broiled with broccoli and bell peppers for this 30-minute dinner from F&W recipe developer Nicole Hopper.
Salmon with New Potatoes, Spinach and Cider Cream
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This simple and restaurant-worthy dish from Irish chef Jp McMahon features crisp-skinned salmon, golden brown potato wedges, wilted spinach, and a reduction of heavy cream and cider.
Turmeric Chicken and Rice
Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia bayless
Whole chicken pieces and fragrant jasmine rice soak up aromatics like fresh ginger and onions, plus spices like turmeric and cinnamon, for this easy one-pot meal from chef Edward Lee.
Banana Pudding Tiramisu
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless
This clever mash-up dessert from F&W recipe developer Marianne Williams layers bananas with tangy mascarpone cream, vanilla wafer cookies, and espresso and bourbon-soaked ladyfingers.
Caldo Verde (Portuguese Potato and Kale Soup with Sausage)
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
This hearty, brothy soup from F&W recipe developer Liz Mervosh is packed with flavorful linguiça sausage or Spanish chorizo, Lacinato kale, and tender russet potatoes.
Potato Crust Quiche Lorraine
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
If you find yourself with a carton of eggs right now, make the most of them with this riff on a Quiche Lorraine from F&W recipe developer Melissa Gray, with features a potato crust filled with eggs, thick-cut bacon, Gruyère, and Parmesan cheese.
Pistachio Cookie Cups
Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle
These bite-sized white chocolate chip pistachio cookie cups from F&W recipe developer Melissa Gray are filled with rich Sicilian pistachio cream and drizzled with dark chocolate.
French Onion Air Fryer Burger
Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley
These mouthwatering burgers from F&W recipe developer Renu Dhar combine all the best parts of a steakhouse-style burger and French onion soup: a tender patty that cooks in the air fryer, caramelized onions, Gruyère cheese, and a savory aioli sandwiched between toasted sesame seed buns.
Za’atar Chicken Cutlets with Broccoli, Tahini, and Israeli Couscous
Food & Wine / Photo by Greg Dupree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen
This satisfying dinner bowl from F&W recipe developer Anna Theoktisto is filled with garlicky couscous, za'atar-seasoned chicken, and roasted broccoli, topped with a zesty lemon-tahini sauce.
Black-and-White Milkshake
Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
As purists know, this classic diner-style milkshake is not a combination of chocolate and vanilla ice cream, but a creamy vanilla milkshake with just the right amount of rich chocolate syrup. This version from F&W food editor Paige Grandjean is topped with plenty of whipped cream and a maraschino cherry.
Fillet o’ Fish Shop Sandwich
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless
Chef Peter Hogan serves these crisp beer-battered fried hake sandwiches at his Dublin restaurant, Fish Shop. A vibrant fennel-apple slaw and garlicky mayo round out each bite.
Chicken Hummus Bowl
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
A container of your favorite store-bought hummus is the base of this dinner bowl from F&W recipe developer Julia Levy, which is topped with seasoned chicken thighs, fresh veggies, feta cheese, and an herbaceous zhoug sauce.
Loaded Sheet Pan Baked Potatoes
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless
Russet potatoes and bacon cook at the same time on a sheet pan for these cheesy, buttery baked potatoes from F&W recipe developer Craig Ruff. The rendered bacon fat is tossed with the roasted broccoli and red onions that garnish each potato.
Chicken Ramen
Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
Chicago chef Bill Kim adds quick depth to a bowl of homemade ramen by infusing chicken broth with umami-packed ingredients like dried mushrooms and kombu. He fills each bowl with packaged noodles, chile-spiced chicken, bok choy, and soft-boiled eggs.
Tinned Fish Pasta
Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen
For this easy weeknight dinner, F&W recipe developer Nicole Hopper relies on one of the best shortcuts in your pantry: tinned fish like smoked mackerel and smoked mussels, which are tossed with rigatoni, capers, cherry tomatoes, and a lemony butter sauce.
Kare-Kare (Filipino Beef and Peanut Stew with Vegetables)
Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle
An umami-packed sauce made with peanut butter and fish sauce levels up this hearty beef and vegetable stew from chef Miko Calo, served with steamed white jasmine rice.
Honey Mustard Beer Cheese Fondue
Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee
Honey mustard adds a sweet and tangy flavor to this cheesy fondue from F&W associate editorial director of food, Chandra Ram, made with Swiss, Cheddar, and light beer.
Chicken Bog
For this cozy one-pot chicken stew from Charleston-based recipe developer Jenni Lata, chicken thighs, Carolina Gold rice, and smoked sausage simmer together with aromatics like carrots, bell peppers, onions, and celery.
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