March’s Most Popular Recipes

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?

Smoked Trout Blinis with Creme Fraiche and Dill

The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. See the recipe for Smoked Trout Blinis with Creme Fraiche and Dill »

Kibbeh (Beef and Bulgur Wheat Meatballs)

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) »

Ham and Cheese Soufflés

Ham and Cheese Soufflés

Russian Sweet and Sour Beef Soup (Solyanka)

A mix of fresh and cured beef and pork gives this classic sweet and sour soup heft. This recipe first appeared in our March 2013 issue, along with Leah Koenig’s article Purifying Pleasures. Get the recipe for Russian Sweet and Sour Beef Soup (Solyanka) »

Broccoli Casserole

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 »_

Gulab Jamun (Cardamom Syrup-Soaked Donuts)

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 »

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.

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Algerian Crepes (Mahjouba)

Algerian Crepes (Mahjouba)

Cinnamon Rice Pudding

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 »