I’m not sad to say goodbye to March. I’ll take April any day instead. The asparagus, the strawberries, the shell peas, the sunscreen. And yet! Our most popular new recipes from March slapped, every single one. Take a gander below, then let us know in the comments—which will you make first?
A genius, Passover-friendly take on egg noodles—just eggs! nothing else!—from Julia Turshen’s newest cookbook, Simply Julia. Put in whatever broth you love, be it chicken, vegetable, mushroom, you name it.
This no-knead, too-pretty-for-words focaccia gets its fuchsia hue and earthy flavor from fresh beet juice. And nope, you don’t need a juicer—a blender works great.
Pantry staples to the rescue! This all-in-one chicken dish hinges on sturdy ingredients, like canned beans and artichokes, plus dried herbs and spices. Then feta and lemon swoop in to dial up the brightness.
Instead of meat or seafood, these vegan wontons start with firm tofu and dried shiitakes. Serve in a brothy, vinegary chile oil you’ll want to drink by the bowlful.
A mac and cheese that “wasn't a mac and cheese to begin with,” writes Kristen Miglore. “It started as a butter chicken recipe at Preeti’s first restaurant, Juhu Beach Club.”
What would happen if you poured a jar of marinated artichokes into a food processor and blitzed it into oblivion? Your new favorite pasta sauce, of course.
Don’t let the lengthy ingredient list deter you. Many are used twice, in both the Salisbury steaks and the mushroom gravy (hi shallot, garlic, Dijon, and Worcestershire!).
Yes, a whole head of garlic, and don’t you dare skimp on it. It gives this creamy soup a deep, sweet savoriness—perfect for your next grilled cheese.
Making bacon? Make these biscuits, too. The recipe takes advantage of all that rendered fat, yielding a fluffy, no-fuss biscuit that’s begging to be teamed up with fried eggs.