February's Most Popular Recipes

March 1, 2013

From decadent chocolate mousse to a savory serving of chilaquiles—not to mention kale, kale, and more kale—February's most popular recipes are a hearty, no-punches-pulled group. How many of the month's best dishes did you make?

Whole Grain Chocolate Banana Pancakes — Whole wheat pastry flour makes for a smooth, fluffy pancake.Maxime Iattoni

Kale Tarts with Fennel and Olives — Kale and fennel lend a unique sweetness to these briny puff pastry tarts. They're perfect as appetizers, savory breakfasts, or as an accompaniment to a bowl of warm, wintry soup.MacKenzie Smith

Greek Pasta Salad — Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.Maxime Iattoni

Spiced Goat and Rice Pilaf (Sindhi Biryani) — The recipe for this spiced rice dish from Pakistan's Sindh province was given to us by Karachi home cook Najma Awan.Todd Coleman

Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.Penny De Los Santos

Kale and Sweet Potato Gratin — Don't limit traditional pie spices—clove, cinnamon, and nutmeg—to the dessert table. In this cheesy, rich gratin, the spices take a savory note alongside kale, sweet potatoes, and sharp white cheddar.Maxime Iattoni

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

Simple yet sophisticated, airy yet intense, a classic chocolate mousse is the perfect dessert for any occasion.Todd Coleman

Café Maria Theresia — This Viennese kaffeehaus specialty, named in honor of a Hapsburg ruler, raises espresso to fragrant heights with the addition of orange in not one but two ways. The coffee gets a jigger of orange liqueur, while a fragrant finish of grated orange zest crowns the thick whipped cream topping.Michael Kraus

This is a pasta dish of strong flavors: dark, earthy kale is offset by bright lemon cream and a warm, aromatic heat from crushed red chiles and garlic.Maxime Iattoni

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