The Best SAVEUR Recipes We Made This March

Monthly trend report: We apparently went crazy for cheesy carbs

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
Cheese and Egg Bread (Acharuli 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

Pasta Cacio e Pepe (Cheese and Pepper Pasta)

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
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
Indian Leavened Flatbread (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
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
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
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
Eggplant
Sweet fried garlic mingles with soy sauce and ginger in the sauce for this wok-seared eggplant.Todd Coleman
Swiss Fondue Fritters (Malakoffs)

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