8 Recipes to Help You Get Through the Cruelest Month (March, Not April)
Let’s call March like it is: the cruelest of months. (You’re welcome, April.) But, hey, when it’s chilly, gray, and stormy outside, there’s no better time to hunker down in your kitchen and cook up these comfort food favorites.
Michael Graydon + Nikole Herriott1/8Hot Toddy Pick-Me-Up
The hot toddy is not simply a mixture of hot water and booze. It’s a miracle worker, a doctor, and a life coach in a cup. And although it does seem to do the trick for everything from a sore throat to a cough, it’s just as good when you’re healthy. This version—from Damon Boelte, bar manager at Prime Meats restaurant in Brooklyn—omits the usual honey or sugar and plays up the herbal and spicy notes instead.
Michael Graydon + Nikole Herriott3/8Pork Ragù over Creamy Polenta
You know the dinners we’re talking about. The ones you see in Scorsese films? There’s red sauce, meatballs, braciole, pork ribs, and lasagna on the table, and four generations of family around it. Even if you’re not Italian, that doesn’t mean you can’t invite friends over to share this update on Sunday supper: pork ragù served over rich polenta. Add a few bottles of hearty Barbaresco and a lively discussion for the full cinematic effect.
Michael Graydon + Nikole Herriott4/8Anadama Bread
We know you’ve been meaning to bake your own bread but just haven’t gotten around to it. Well, now is the time. Seedy, molasses-y anadama bread (the origin of the name is worth some googling) is not only easy enough for beginners, it’s also exactly what you want to toast till crisp, slather with salted butter, and call a meal. Yes, it rises three times, but look outside: You’re not going anywhere today.
Michael Graydon + Nikole Herriott6/8Clam and Cod Chowder
March in Maine is about as low as it gets. The snow’s muddy, the ground’s frozen, and winter isn’t even close to over, no matter what the “vernal equinox” means. But you know who’s not complaining? Mainers. Becausethey’ve figured out how to survive. From the sametough-as-nails folks behind duck boots and earmuffs comes the heartiest, velvetiest, butteriest fish stew to get you through. So quit the bellyaching, there’s chowder to make.
Michael Graydon + Nikole Herriott7/8Steamed Artichokes with Garlic Butter
Remember when peel-and-eat artichokes represented 1980s dinner parties at their fanciest and finest? Let’s bring back the artichoke love. But this time around, we don’t need a special occasion to joyfully dip each and every leaf and, ultimately, the heart, into melted butter. All we need are our hands, some friends, and permission to get a little messy.
Photo by Michael Graydon and Nikole Herriott8/8Best-Ever Grilled Cheese
You could argue the merits of cheddar versus American. Or whether the BA-endorsed technique of slathering mayo on the outside of the bread before griddling is worth it (trust us, it is). But you can never argue against the crunchy-plus-gooey goodness of a grilled cheese. And when you pair it with eminently dippable tomato soup, well, good night and good luck.
