Cooking

Our Most Popular Recipes of March

Like a tofu grain bowl, mushroom stir-fry, and pistachio cake.
Roasted tofu grain bowl with misotahini sauce.
Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams

After months of low-and-slow braises, spring has finally sprung. We’re on the hunt for sprightly dishes that leave ample time to head outside and enjoy the warmer weather. Take, for example, this Saucy Mushroom Stir Fry made with a mix of meaty shiitake, trumpet, and oyster shrooms (all swappable) and seasoned with a lick of tangy Japanese barbecue sauce. If you want a nourishing grain bowl, this roasted tofu one will do the trick. Loaded with sweet broccolini, purple cabbage, and avocado, the colorful hues will instantly brighten even a rainy day. And if you want a sweet treat, we’ve got an impressive one for you—Pistachio Bundt Cake brought to you by Bon Appétit Bake Club. It’s well suited for holidays and weekend hangs alike.

Keep reading to explore the most popular recipes of March.

  • A sliced bundt cake on a cake plate covered in a lemoncream cheese glaze and topped with chopped pistacchi.
    Photo by Travis Rainey, Food Styling by Shilpa Uskokovic, Prop Styling by Christina Allen
    1/10

    Pistachio Bundt Cake

    Predestined to be the star of your next weekend hang or holiday brunch.

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  • Five quesadillas filled with diced chicken shredded pepper Jack cheese red bell peppers yellow onions and served with...
    Photo by Travis Rainey, Food Styling by Kaitlin Wayne, Prop Styling by Alexandra Massillon
    2/10

    Crispy Chicken Quesadillas

    Spiced chicken, charred peppers, and gooey cheese—these never-soggy quesadillas are a favorite for a reason.

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  • Stirfried trumpet mushrooms in a castiron skillet topped with toasted sesame seeds and sliced scallions and served with...
    Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams
    3/10

    Saucy Mushroom Stir-Fry

    Any variety of mushroom will love this glossy, tangy sauce.

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  • Roasted tofu grain bowl with misotahini sauce.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams
    4/10

    Roasted Tofu Grain Bowls With Miso-Tahini Sauce

    This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.

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  • Dosas made from parboiled rice urad and toor dal yellow split peas onions and cilantro on a platter served with podi and...
    Photo by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley
    5/10

    Adai (Quick Lentil Dosas)

    Savory from chile, ginger, and cumin, these adai are a filling breakfast to power you through the day.

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  • Pieces of Roti on a red plate on a red surface
    Photograph by Elliott Jerome Brown Jr, Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley
    6/10

    Roti (Easy Indian Flatbread)

    The simplest flatbread you can make.

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  • Several servings for a child and adult of silken tofu with black bean garlic sauce and a side of rice.
    Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams
    7/10

    Silken Tofu With Black Bean Garlic Sauce

    A homemade black bean sauce is better than anything you can find in the grocery store. Plus, the 15-minute dinner you can make with it.

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  • Bucatini cooked in a porter beer cheese sauce and topped with toasted pretzels parmigiana and chopped parsley.
    Photo by Travis Rainey, Food Styling by Stevie Stewart, Prop Styling by Gerri Williams
    8/10

    One-Pot Beer Cheese Bucatini

    Beer cheese dip meets mac and cheese.

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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
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