The 10 Recipes Readers Couldn't Stop Making in March

Ritzy Chicken Casserole — The Spruce / Diana Chistruga

You never know what March is going to bring. Usually a bewildering combination of rain, sleet, snow, and balmy, 70-degree days ("false spring," as I've come to think of it). And while the weather is out of our control, dinner is not. The kitchen is one place where you can make a little magic happen, no matter what's going on outside. This March you searched for Irish classics to celebrate St. Patrick's Day, poppyseed-filled cookies for Purim, and super easy baking recipes to sate the sweet tooth without destroying your kitchen in the process.

Savory chicken mains, like chicken adobo, Colombian ajiaco, and plov were stand-outs for their hearty flavor profiles and ease of preparation. Notably most of these dishes are also ideal for cooking ahead or meal prep, as their flavors mature and deepen over time. Other dishes, like pan-seared salmon, come together so quickly that you can devote a little more time and creativity to simple side dishes and sauces (or, you know, make yourself a cocktail, as one does).

01 of 10

Irish Stew

The Spruce Eats / Julia Hartbeck

Our readers celebrate St. Patrick's Day through food, and no other recipe seemed to capture the holiday spirit better than this traditional Irish stew. Packed with hunks of lamb, potatoes, and carrots, this stew satisfies early spring comfort food cravings. Cooking it low and slow in the oven rather than on the stovetop ensures tender meat and soft but not falling-apart veggies.
02 of 10

Hamantaschen

The Spruce / Bahareh Niati

Many of our readers celebrated Purim by whipping up big batches of hamantaschen, tri-cornered cookies traditionally filled with a poppy seed or apricot mixture. Our version is made with a pareve dough that uses margarine as the fat, but you can use butter instead if you wish. Get creative with the fillings. Any jam or preserve works beautifully, and you can even use Nutella or marzipan as a filling if you're looking for a richer cookie.
03 of 10

Pan-Seared Salmon

The Spruce Eats / Diana Chistruga

Salmon fillets are a cook's dream. They're widely available, quick cooking, versatile, and exceptionally delicious. Our recipe for pan-seared salmon comes with plenty of tips to help you achieve perfectly cooked salmon fillets with crispy skin. The best part? You'll have your main dish on the table within 20 minutes, perfect for nights when you've got bigger fish to fry.
04 of 10

Ajiaco (Colombian Chicken and Potato Stew)

The Spruce Eats / Diana Chistruga

This hearty Colombian stew is loaded with chicken, potatoes, and corn and flavored with green onion, cilantro, and guascas, a Colombian herb. While there's nothing else that will perfectly mimic the flavor of guascas, dried oregano is a good stand-in in a pinch. Top ajiaco with sliced avocado, sour cream, and capers for a perfect balance of flavors.

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05 of 10

Ritzy Chicken Casserole

The Spruce / Diana Chistruga

Made with only six ingredients and taking a mere 15 minutes to prep, this chicken casserole gets its irresistible buttery flavor and an appetizing crunch from layers of crushed and buttered Ritz crackers. Use leftover chicken or snag a rotisserie chicken at the store for the easiest approach, but if you're starting from scratch, follow our guide to the best poached chicken.
06 of 10

Grasshopper Pie

Kristina Vanni

Based on the classic minty cocktail of the same name, grasshopper pie is a luscious concoction of whipped cream, crème de menthe, and cream cheese in a chocolate cookie crust. This no-bake pie clocks in at a mere seven ingredients (including the fresh mint garnish), making it ideal for last-minute parties and potlucks and late-night dessert cravings. If you don't have crème de menthe, mint extract or mint beverage syrup are both great substitutes.
07 of 10

Chicken Adobo

The Spruce/Julia Hartbeck

This Filipino chicken braise is a dish that begs to be meal prepped, as its flavor improves as it sits in its flavorful sauce. The key ingredients in chicken adobo are soy sauce and vinegar. Typically, cane vinegar or coconut vinegar are used, but our writer, beloved chef King Phojanakong, notes that rice wine vinegar or apple cider vinegar will both work well.
08 of 10

One-Bowl Chocolate Cake

The Spruce Eats / Ana Zelic

All baking should be this easy, with such great results! All you need are a bowl, a whisk, and a couple cake pans to pull off an impressive, celebratory, and richly chocolaty layer cake. For a chocolate-on-chocolate cake, pair the cake layers with a rich chocolate buttercream frosting. Or create an edible study in contrasts by using a fluffy vanilla frosting.

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09 of 10

Bukharan Chicken and Rice Plov

The Spruce / Diana Chistruga

The combination of chicken and rice is the definition of comfort food. Chicken and rice plov, a Bukharian Jewish specialty, is a layered rice dish made with fragrant basmati rice, tender chicken, and a golden layer of shredded carrots. One of the OG one-pot meals, this dish comes together easily and with relatively few widely available ingredients, making it perfect for weeknights.
10 of 10

Furikake Chex Mix

The Spruce Eats / Bahareh Niati

Chex mix is the treasure trove of snacking, full of little bits and bobs of different savory snacks. Furikake chex mix is no different, but it has the added umami boost of furikake and some slightly different mix-ins. Hunt around in this mix for sinus-tingling wasabi peas, Cool Ranch Doritos (or Bugles, if you prefer), and sesame sticks.

The 10 Recipes Our Readers Couldn't Stop Making in March