Food Holidays & Occasions 21 New Recipes We Loved This March From homemade dosas to spiced-up Marry Me Chicken, these are the dishes we made and devoured this past month. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on April 1, 2024 Trending Videos Close this video player Photo: Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster This past month, we eased into spring with beautiful seasonal recipes like asparagus gnocchi and sautéed ramps, plus plenty of warming comfort dishes like Skillet Lasagna and French Onion Pasta. We also learned why Indian pizza is the best dinner party flex, put our stamp on Marry Me Chicken with two new takes, and turned the Dirty Martini into a boozy, briny dip. Here are 21 new recipes you'll want to make and bookmark immediately. 01 of 21 Marry Me Chicken Morgan Hunt Glaze / Prop Styling by Joshua Hoggle / Food Styling by Marianne Williams We spiced up this modern classic chicken dish — seared chicken breasts that finish cooking in a delectable sun-dried tomato cream sauce — with flavorful Calabrian chiles and medallions of creamy goat cheese. Get the Recipe 02 of 21 French Onion Pasta Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen We turned classic French onion soup into the ultimate comfort dinner by tossing bucatini with deeply caramelized onions, cheesy breadcrumbs, and an umami-packed sauce of beef broth, Worcestershire sauce, fish sauce, Parmesan, and Gruyère cheese. Get the Recipe 03 of 21 Dirty Martini Dip Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle If you take your Dirty Martini with a blue cheese-stuffed olive or three, this boozy and briny dip is for you. We soaked buttery Castelvetrano olives in gin and vermouth, then processed the brine with a creamy blue cheese base that's the perfect match for crostini or ruffled potato chips. Get the Recipe 04 of 21 Proposal Chicken Parmesan Robby Lozano / Food Styling by Nicole Hopper / Prop Styling by Josh Hoggle We took the flavors of Marry Me Chicken and applied them to a classic chicken Parmesan. Here, chicken cutlets are breaded in a panko Parmesan coating and fried, then topped with mozzarella, broiled until golden, and served with a luscious sun-dried tomato cream sauce. Get the Recipe 05 of 21 Gnocchi Asparagi e Pancetta (Tuscan Gnocchi with Asparagus and Pancetta) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster For this gorgeous spring dish from Tuscan winemaker Cinzia Merli, pillowy homemade potato gnocchi are tossed with delicate asparagus and a light yet creamy pancetta pan sauce. Get the Recipe 06 of 21 Dosas Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Tangy, crispy, and chewy, these classic South Indian pancakes from chef Anita Jaisinghani are made with a fermented batter of rice, urad dal (split lentils), and fenugreek seeds. Get the Recipe 07 of 21 Sautéed Ramps with Crispy Potatoes Greg DuPree / Food Styling by Margaret Dickey / Prop Styling by Christine Keely Ramp season is fleeting — make the most of it with this simple yet stunning side. Boiled potatoes are pan-fried with bacon until crispy, then garlicky ramps are barely cooked in the bacon drippings. Get the Recipe 08 of 21 Skillet Lasagna Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley This easy lasagna skips the layering and calls for just one pan. Broken lasagna noodles are cooked in a quick and hearty bolognese with browned beef and sausage, then finished off with dollops of an herbed cheese mixture and baked until golden. Get the recipe 09 of 21 Steak au Poivre Pasta Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen For this ultra-comforting take on the classic steak dinner, the browned bits from seared steak cubes get transformed into a creamy peppercorn and cognac pan sauce. It's tossed with the reserved steak and ruffled noodles for maximum sauce coverage. Get the Recipe 10 of 21 Basic Indian Pizza Dough Aubrie Pick This versatile pizza dough from former F&W restaurant editor and cookbook author Khushbu Shah is bolstered with cumin and nigella seeds for extra crunch and a warm, mildly smoky flavor. It only takes between 90 minutes and two hours to rise, and is the base for flavorful recipes like the Achari Paneer Pizza and Cheesy Masala Corn Pizza from the Indian pizza feature in our March issue. Get the recipe 11 of 21 Cheesy Masala Corn Pizza Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva This Indian pizza from Shah is an homage to masala corn, an Indian snack of charred corn kernels, butter, lemon juice, and chaat masala spice powder. Here, the tangy and hot-sweet corn is paired with gooey mozzarella cheese. Get the recipe 12 of 21 Toffee Brownies heami lee / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by CHRISTINE KEELY For these decadent brownies from late legendary cookbook author Maida Heater, chocolate-covered candy bits melt as they bake, adding a deeply caramelized flavor and crunchy texture to each bite. These rich brownies get even more crunch from toasted pecans. Get the Recipe 13 of 21 Soy Sauce Ramen Jeni Afuso These warming ramen bowls, made with a lighter shoyu broth, come together in under 30 minutes thanks to flavor boosters like clam juice and garlic-scallion oil. They're filled with fresh ramen noodles, seasoned soft-boiled eggs, scallions, and optional braised pork belly. Get the Recipe 14 of 21 Porchetta Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle For this show-stopping savory roast, tender pork shoulder is rolled around a filling of kale, fennel, garlic, and lemons. A fatty exterior crips up beautifully in the oven. Get the recipe 15 of 21 Beech Mushroom Salad Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely This chewy chilled mushroom salad — a perfect example of the "Q" texture that's beloved in Taiwan — comes together in just 20 minutes. Beech mushrooms are quickly sautéed before getting marinated in a tangy black vinegar dressing that's accented with fresh chiles, oyster sauce, and toasted sesame oil. Get the Recipe 16 of 21 Glazed Cinnamon Rolls with Pecans Brie Goldman / Food Styling by Annie Prost / Prop Styling by Addelyn Evans Star pastry chef Megan Garrelts offered up this home-kitchen version of the beloved cinnamon rolls she serves at her Kansas City restaurant Rye. The tender rolls are made with a tangy sour cream and brown sugar filling and glazed with a buttery icing while still warm. Get the Recipe 17 of 21 Aloo Masala Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely These golden, spiced mashed potatoes from chef Anita Jaisinghani are scented with floral, citrusy curry leaves and cook in ghee for their distinct nutty flavor and depth. Aloo masala is delicious served with dosas, or flatbreads like naan and pooris. Get the Recipe 18 of 21 Zucchini Risotto with Shrimp (Risotto Zucchine e Gamberetti) Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Shell Royster For this creamy risotto, arborio rice cooks slowly in a flavorful shrimp-shell infused broth. It's combined with fresh cooked zucchini and nutty Parmesan, then topped with lightly sautéed shrimp for a stunning dish. Get the Recipe 19 of 21 Mango Pie Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva This vibrant and easy-to-make pie from Khushbu Shah calls for canned mango pulp, which combines with cream cheese and gelatin for a bouncy and creamy texture. A cardamom-spiced graham cracker pie crust is a lovely foil to the fruity mango filling. Get the recipe 20 of 21 Hakka-Style Mochi Cakes Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely These pillowy mochi balls, a popular confection in Taiwan, are made with a simple combination of glutinous rice flour, cornstarch, sugar, and water. They're then coated in nutty black sesame powder or peanut butter powder for a delightful combination of flavors and textures. Get the Recipe 21 of 21 Achari Paneer Pizza Eva Kolenko / Food Styling by Natalie Drobny / Prop Styling by Nidia Cueva This Indian pizza from Khushbu Shah is topped with gooey mozzarella, garlicky tomato sauce, and cubes of fresh paneer cheese that marinate in tangy yogurt and achar (spicy pickle). Get the recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit