Food

The Best SAVEUR Recipes We Made This March

Monthly trend report: We apparently went crazy for cheesy carbs

By SAVEUR Editors

March 31, 2016

Dashi-Braised Chicken with Root Vegetables

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)

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.Landon Nordeman

Cheese and Pepper Pasta (Cacio e Pepe)

Pasta — Less is more in an elemental Roman pasta dish which takes its spiciness from cracked black pepper toasted in oil.Helen Rosner

Lasagna Bread (Scaccia)

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

Skillet Asparagus — Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.Helen Rosner

Chewy Indian Naan

Indian Leavened Flatbread (Naan) — Unlike some other staple Indian breads, which are unleavened and crafted from durum wheat flour, or atta, fluffy naan is made with all-purpose flour and yeast. Traditionally, the dough is slapped against the chimney wall of a clay tandoor oven and baked over wood fires, but many home cooks make it on the stovetop. It is best savored hot and slathered with ghee. See a step-by-step guide to making naan »Ingalls Photography

Spicy Pineapple Linzer Cookies

Pineapple Tea 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

Spaghettata di Mezzanotte — 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.Todd Coleman

Chinese Spicy Garlic Eggplant

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.Penny De Los Santos

Pappardelle with Cauliflower and Mustard Brown Butter

Pappardelle with Cauliflower and Mustard Brown Butter — 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.Joseph De Leo

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.James Oseland

Bialy Barszcz (Polish White Borscht)

Borscht — The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.Todd Coleman

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