The 10 Most Popular Recipes in March 2020
Typically, we’d be waiting anxiously for the transition from March’s gray days to the sunnier ones signaling the start of spring—a.k.a. get-the-heck-out-of-the-house-and-frolic season. But this month, international news urged us all to stay home instead. So to our kitchens we went, to cook and bake and seek some solace in new recipes we loved. There were extra flaky sour cream and onion biscuits and indulgently fudgy brownies with swirls of espresso-spiked cream cheese. There were vibrant bowls of ramen so rich we almost forgot it was vegetarian. There were big batches of French Onion Beef Noodle Soup, a project so big it was just the thing we needed to take our minds off things. And while we may still have a few gray days left, these recipes are sure to provide ample comfort—now and for months to come. Here were the favorites, starting with No. 1.
Photo by Laura Murray, Food Styling by Susan Spungen3/10Sour Cream and Onion Biscuits
If you've ever had trouble making biscuits in the past, consider this recipe your saving grace. While many other methods count on pockets of butter and an angel’s touch for pull-apart flakiness, we weren't willing to leave it to chance. Our simple folding technique manually multiplies the number of layers for guaranteed, no-risk success.
Photo by Laura Murray, Food Styling by Susan Spungen6/10Roasty Toasty Pecan-Caramel Shortbread Cookies
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime7/10Scallion Pancakes With Chili-Ginger Dipping Sauce
Photo by Emma Fishman, Food Styling by Pearl Jones9/10Healthyish Fried Chicken
We really went for it here, drawing on the flavor and texture of idli podi (a coarsely ground spice mixture that also goes by the name “gunpowder spice”) to create a gluten-free version of craggy-crunchy fried chicken. Our version swaps chickpea flour and sesame seeds for wheat flour, and, once fried, we dust it with lime zest, coconut, and crushed red pepper flakes. Be sure to fry the chicken to a deep brown to create superior crunch and coax out the nutty flavors of the chickpea flour and sesame seeds. And don’t skip the honey: It will balance out all the bold flavors.
