March's Most Popular Recipes

April 1, 2013

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?

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 »Maxime Iattoni

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) »Todd Coleman

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.Ariana Lindquist

Ham and Cheese Soufflés — Ham, eggs, and cheese are natural partners; along with dried mustard, these ingredients combine for some of the finest soufflés around. Light as air and flecked with cheddar and chives, they should be served right out of the oven.André Baranowski

Russian Sweet and Sour Beef Soup (Solyanka) — A mix of fresh and cured beef and pork gives this classic sweet and sour soup heft.James Oseland

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 »_Maxime Iattoni

Khoya, a rich curd made by reducing milk for several hours, forms the base for these syrup-soaked confections.Todd Coleman

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 »Todd Coleman

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.André Baranowski

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou) — Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.Todd Coleman

Algerian Crepes (Mahjouba) — A typical street snack in Algeria, these thick, flaky crepes are stuffed with a jammy tomato-based filling. Get the recipe »Todd Coleman

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 »Todd Coleman

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