This month, our need for winter comfort meets the coming spring: soups, spicy noodle dishes, bright citrus recipes, sweet breakfast bars, and more. From a warming seafood chowder to a jewel-like grapefruit terrine, here are the dishes we can't wait to cook in March.
Our most popular recipes in February were a hearty mix of comfort food classics, indulgent brunch dishes, and bright winter desserts. From cassoulet to shrimp and grits to Meyer lemon cake, here are our 10 most viewed and shared recipes from the month.
Versatile and readily available at any time of year, frozen peas are an easy substitute for fresh in all sorts of recipes. When we've begun to tire of root vegetables but spring is still a long way off, we welcome the bright, green flavor they add to side dishes, appetizers, and entrées.
Juicy and sweet-tart, grapefruit peaks in late February and early March, just when we're craving its bright, sunny flavor the most. Whether eaten out of hand, juiced for cocktails or a marinade, segmented for a salad, frozen for granita, broiled or grilled, it's one of our favorite winter fruits.
Pears are great just the way they are, but they are also wonderful cooked—try them baked into a tart, poached in wine, preserved in a chutney, and more. For a guide to pear varieties, see our tasting notes »
Recognized for its subtly sweet flavor—reminiscent of licorice and anise—fennel is one of our favorite winter vegetables: Every part is edible, from the bulb, to the stalk, leaves, and seeds. We've gathered our 10 favorite recipes that showcase the versatile quality of fennel, from creamy fennel baked in milk to crisp Sicilian fennel salad with oranges and olives.
by Allen Salkin I wrote the book on Festivus, so when the news hit that an inmate in Southern California had scored special meals by claiming his religion was Festivus, dozens of people forwarded me links to the hilarious story. The convicted drug dealer, a fitness buff, claimed he could not eat the high-fat salami served at his prison. His lawyer convinced a judge to order salami-free meals on the pretense of the prisoner adhering to the strictures of Festivus.They got it all wrong. Keep reading »
by Helen Rosner The Scandinavian Smörgåsbord is a thing of beauty: a long table overloaded with robustly flavored meats, fish, cheeses, and breads, epitomizing the Nordic palate. The spirit of the the smörgåsbord crashes headfirst into the holiday season with its cousin the julbord, a Christmas spread that's so involved, some home cooks will start work on dinner literally a month ahead of time. "If you're hard-core with your Christmas table, there are books that guide you through all of December," explains Marcus Jernmark, the Swedish-born chef at New York City's Aquavit restaurant. "There's really something you can do every day up until Christmas eve: you start infusing your aquavit on December 1, you start curing your fish on December 2." Keep reading »
Roll up your sleeves and get ready to dive into the sugar and butter: there's nothing that can top cookies for the holidays. Platters and packages of homemade treats are perfect gifts for loved ones; keep a few dozen on hand for surprise visitors and festive nibbling. From classics like sugar cookies and gingerbread to international specialties like Swedish shortbread and Italian biscotti, these 20 recipes are an ideal way to make the season bright. See the full photo gallery »
While nutmeg adds a subtle note to many desserts, it claims center stage in this traditional spiced Armenian cake. We based this recipe on one in A World of Cake by Krystina Castella (Storey Publishing, 2010).