March's Most Popular Recipes

Our most popular recipes in March brought us from winter into early spring with spicy, comforting mains, bright and citrusy desserts, St. Patrick's day treats, and everything in-between. Here are 15 of our most viewed and shared recipes from the month, from homemade Irish cream to grapefruit and sugar-rubbed pork tenderloin.

Japanese-Style Chicken Wings

Japanese Fried Chicken
Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings »Nicole Franzen
Padang-Style Chicken Curry (Gulai Ayam)

Padang-Style Chicken Curry (Gulai Ayam)

Chicken thighs can also be used to make this aromatic Indonesian curry.Ingalls Photography

Homemade Irish Cream

Irish Cream
Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice. Get the recipe for Homemade Irish Cream »Cory Baldwin

Classic Gravy Fries (Poutine)

Classic Gravy Fries (Poutine)
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, poutine is perhaps the ultimate late-night snack.Maxime Iattoni
Colcannon

Colcannon

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions.Penny De Los Santos

Shrimp Mozambique

This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern's article Mill Town Meals. See the recipe for Shrimp Mozambique »Todd Coleman

Chicken Vindaloo

Chicken Vindaloo
This tangy, spicy curry from Goa, India, has roots in vinh d'alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles.Landon Nordeman
Cottage Street Bakery Dirt Bombs

Cottage Street Bakery Dirt Bombs

The crust of muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar. Get the recipe for Cottage Street Bakery Dirt Bombs »Todd Coleman
Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Escargots à la Bourguignonne (Snails in Garlic–Herb Butter)

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.Landon Nordeman

Hungarian Goulash

The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Bánfalvi's mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. See the recipe for Hungarian Goulash »Andre Baranowski

Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto

Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken. Get the recipe for Chicken Breasts Stuffed with Raclette, Herbs and Prosciutto »André Baranowski

Gluten-Free Grapefruit Cake

Gluten-Free Grapefruit Cake
This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal.Helen Rosner
Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Grapefruit-and-Sugar-Rubbed Pork Tenderloin

Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust.Ingalls Photography
Jewish Holiday Cookies (Hamantaschen)

Jewish Holiday Cookies (Hamantaschen)

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.Todd Coleman

Corned Beef and Cabbage

The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to "corn" it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. See the recipe for Corned Beef and Cabbage »Todd Coleman
Cinnamon Pecan Coffee Cake

Arlene's Coffee Cake

With a tender texture thanks to sour cream in the batter, this cake will stay moist for several days after baking, making it a great make-ahead dessert or breakfast. See the recipe for Arlene's Coffee Cake»Farideh Sadeghin
Scallion Pancakes (Cong You Bing)

Scallion Pancakes (Cong You Bing)

Crisp, savory and easy to make, scallion pancakes are great for crowd-pleasing appetizers or snacks.Todd Coleman