From sweet and syrupy South Asian donuts to fiery Sichuan wontons, March was a month of comforting dishes with powerful flavors that spanned the globe. How many of these recipes did you try at home?
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried. Get the recipe for Kibbeh (Beef and Bulgur Wheat Meatballs) »
Tossing these tasty pork wontons (a mix of ground pork, rice wine, garlic, ginger, and soy sauce) in red chile oil adds the signature Sichuan heat. Get the recipe for Chao Shou (Sichuan Pork Wontons) »
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans’ mother, Patricia. **See the recipe for Broccoli Casserole »_
Khoya, a rich curd made by reducing milk for several hours, forms the base for these syrup-soaked confections.
Coconut Cake
Fresh coconut and its sweet water are the keys to this cake, passed down from former associate food editor Ben Mims’ grandmother, Jane Newson. A handy rotary coconut grater produces snow-like coconut flakes, but a hand grater works well too. ** See the recipe for Coconut Cake »
This dish is a version of one that Barbara Wand, a home cook in Newton, Massachusetts, makes for Passover; she usually serves it with jam or maple syrup.
There’s nothing like homemade rice pudding—creamy, sweet, and comforting. The brown sugar lends a caramel-like sweetness, while cinnamon and rum-soaked raisins add warmth and depth. Get the recipe for Cinnamon Rice Pudding »
