The Best SAVEUR Recipes We Made This March

Monthly trend report: We apparently went crazy for cheesy carbs

By SAVEUR Editors | Published Mar 31, 2016 7:15 PM

Food

Simple ingredients—chewy, charred cauliflower, fried capers and bread crumbs, and browned butter, bolstered by whole grain mustard—combine for the ultimate late-winter pasta. Get the recipe for Pappardelle with Cauliflower and Mustard Brown Butter ». Joseph De Leo

Dashi-Braised Chicken with Root Vegetables

Dashi, an enhanced kelp stock with rich umami flavor, is a staple component of Japanese cooking; it has the remarkable effect of accentuating the flavors of anything cooked in it. At the Los Angeles restaurant n/naka, chef Niki Nakayama uses it to braise chicken thighs and root vegetables for a hearty, comforting dish. Andre Baranowski

Georgian Egg & Cheese Bread (Khachapuri)

Georgian Cheese and Egg Bread (Acharuli Khachapuri)

Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot–tear off the crust and dunk it in the well of cheese and egg. Get the recipe for Cheese and Egg Bread (Acharuli Khachapuri) »

Cheese and Pepper Pasta (Cacio e Pepe)

Pasta Cacio e Pepe (Cheese and Pepper Pasta)

Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil. Get the recipe for Pasta Cacio e Pepe (Cheese and Pepper Pasta) »

Lasagna Bread (Scaccia)

A street food popular in its native Ragusa, scaccia is an exercise in rustic simplicity: A pizza-style dough is rolled super-thin, smeared with tomato sauce, showered with D.O.P. caciocavallo cheese (similar to a spicy provolone), and folded into a lasagna-like loaf. Matt Taylor-Gross

Skillet Asparagus

Chewy Indian Naan

Indian Leavened Flatbread (Naan)

Rice is production assistant Nissan Haque’s go-to staple for Ramadan, but he can’t help himself with this naan, especially slathered with garlic and ghee. Best served with potato curry. Get the recipe for Indian Leavened Flatbread (Naan)

Spicy Pineapple Linzer Cookies

Here a super-buttery vanilla bean shortbread gets a nutty dose of hazelnut flour, and sweet pineapple-rosemary jam gets balanced by the spicy, fermented, and grassy flavor of Japanese yuzu kosho paste. Matt Taylor-Gross

Midnight Spaghetti

The after-party Italian tradition of spaghettata di mezzanotte—”midnight spaghetti”—gave birth to this lusty pasta dish tossed with anchovies, capers, tomatoes, and garlicky bruschetta crumbs. Eilon Paz

The Mozzarella Cheese Dream Sandwich

Mozzarella Cheese Dream Sandwich

This grilled cheese includes Aleppo pepper, which adds a dimension of spiciness to balance the tangy sourdough bread and the creamy mozzarella.

Chinese Spicy Garlic Eggplant

Sweet fried garlic mingles with soy sauce and ginger in the sauce for this wok-seared eggplant. Todd Coleman

Swiss Fondue Fritters

Swiss Fondue Fritters (Malakoffs)

A decadent mixture of Gruyère, garlic, wine, and kirsch is scooped onto bread rounds and fried to perfection—golden and crisp outside, gooey inside. Get the recipe for Swiss Fondue Fritters (Malakoffs) »

Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter

Rose’s Famous Caramel Cake

Rose’s Famous Caramel Cake

This buttery cake slathered with rich caramel icing has earned local fame on Chicago’s South Side—it’s one of our favorites to make for special occasions.