Cooking

The 10 Most Popular Recipes of March 2024

Like family-favorite chicken salad and lemon-parm linguine.
a mound of Purple cabbage salad with greens and chicken on a green plate
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley

This month, our readers begged the question: What do you make when you return home and are greeted by a bare fridge? Of course we have thoughts. Buried in your cupboard, you might just find shelf-stable ingredients like pasta, capers, olives, and tomato paste, which can metamorphose into One-Pot Orzo With Chickpeas. Or try this Sauerkraut and Potato Skillet, because what’s better than crispy spuds, sharp-tongued sauerkraut, and jammy eggs after a long day?

But maybe your fridge is heartily stocked—we’ve got recipes for that too. Readers loved this Sheet-Pan Halloumi that could not be more fun to eat. Try getting a forkful of golden cheese, juicy citrus, punchy jalapeño, and raw shallot, all showered in herbs. Or make Oatmeal Baked Apples that glisten on the plate. Baked until tender, the fruit is topped with heaps of caramelized granola and maple-laced sour cream. Read on for the most loved recipes of March.

  • GochujangButterBraised Tofu in a stainless steel pan placed on top of a wooden surface
    Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    3/10

    Gochujang-Butter-Braised Tofu

    This deeply savory main is so easy and lightning fast, it gets dinner on the table in less than the time it takes to make rice.

    View Recipe
  • a mound of Purple cabbage salad with greens and chicken on a green plate
    Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Sean Dooley
    4/10

    Bob’s Chicken and Cabbage Salad

    Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain-high salad is poised to be a hit at every gathering.

    View Recipe
  • Lentil Soup With Greens and Rice in a brown bowl placed on a beige surface
    Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    5/10

    Lentil Soup With Greens and Rice

    Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

    View Recipe
  • Japanese Cheesecake on a purple paint splattered plate
    Photograph by Isa Zapata, Food Styling by Mieko Takahashi
    6/10

    Japanese Cheesecake

    Bouncier than a bobblehead and fluffier than a cloud, this cheesecake is a keeper.

    View Recipe
  • Hot Pickle and Cheese Cracker Dip in a white bowl surrounded by other veggies all placed on a blue water colored surface
    Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    7/10

    Hot Pickle and Cheese Cracker Dip

    A creamy base meets the zing of pickles and lemon, dill, chile flakes and a Cheez-It crust for a salty crunch. Enjoy it cold or hot.

    View Recipe
  • Half of an baked apple with oat and nuts topped plated on a white and yellow trimmed plate.
    Photograph by Isa Zapata, food styling by Liberty Fennell, prop styling by Gerri Williams
    8/10

    Oatmeal Baked Apples

    Baked apple with granola and sour cream—serving as two recipes in one, it effortlessly transitions between a delightful breakfast and a satisfying dessert.

    View Recipe
  • Sauerkraut and Potato Skillet in a black cast iron skillet placed on a white surface
    Photograph by Isa Zapata, food styling Kendra Vaculin, prop styling by Jojo Li
    9/10

    Sauerkraut and Potato Skillet

    This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

    View Recipe
  • Orzo With Chickpeas in a white bowl placed on top of a multicolored pastel surface
    Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Gerri Williams
    10/10

    One-Pot Pantry Orzo With Chickpeas

    Staring down a bare pantry and fridge? This one-pot wonder—which pairs protein-rich chickpeas and briny olives and capers with tender orzo—will save dinner.

    View Recipe
Nina works across Bon Appétit and Epicurious, solving mysteries like “Why do beans make us fart?” and “What is that white stuff oozing out of my chicken?” She also edits and produces recurring columns like It’s That Simple and has even developed a recipe or two. Before joining the editorial ... Read More
Associate Editor, Cooking