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?
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 »_
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 »
Scrambled Eggs and Matzo (Matzo Brei)
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.