10 Recipes Our Editors Are Excited to Cook Right Now
One-pan chicken dinners, curries, braises, and beans galore—that's what the Serious Eats staff is cooking at home this month. Oh, and don't worry—we didn't forget the dessert.
When I lived in Vermont, one of my friends described March's weather as not the classic "in like a lion and out like a lamb" but rather "in like a lion and out like an angry, wet lion." This year, it's coming in like an angry wet lion too, and the wildly swinging temperatures and various circulating viruses around the US mean that on any given day at least one member of our team has felt like crap. That means that comfort food has been on our minds—and plates—and it's what we're excited to keep cooking this month as we make the leap (or crawl or one-step-forward-two-steps-back journey) from winter to spring.
Our list of editors' picks this month is composed mostly of easy and satisfying dinners, including a couple of one-pan chicken recipes, a Japanese curry, several braises, and a hearty white bean stew, plus some desserts because of course we wouldn't let a month go by without making dessert. Read on for a dozen of the recipes we're making this month and join us on our comfort-food journey towards spring.
Taiwanese Braise With Beef, Tofu, and Eggs
"This sweet and savory braise is very similar to one my parents made when I was growing up. I love how versatile it is, and can't wait to use Clarissa Wei's recipe to braise a bunch of tofu, beef shanks, and eggs!" —Genevieve Yam, senior editor
Pad See Ew
"Pad see ew is a personal favorite of mine when eating out, but after watching Derek cook this recipe at the photo shoot, I'm also sold on what a perfect weeknight meal it is for home. The biggest challenge is buying the ingredients, but after that this is such an easy and delicious dinner to whip up. You get protein, starch, and vegetable all in one, so it checks all the boxes." —Daniel Gritzer, editorial director
One-Pan Chicken With Bulgur, Tomatoes, Feta, and Olives
"I saw this recipe created by our senior culinary editor, Leah, and immediately knew it was going to replace puttanesca as my go-to weeknight dish. Leah never misses." —Amanda Suarez, visuals director
"This recipe is done in 25 minutes—honestly, reason enough to add it to my weeknight dinner rotation. But the saucy tomatoes and golden-brown chicken look outstanding. I have a feeling I'll be cooking this one a lot in the coming months." —Rochelle Bilow, editor
Chicken Couscous T’Faya
"Nargisse's chicken couscous t'faya has the perfect balance of savory and sweet flavors that I love in Moroccan cooking. This will definitely be a Sunday supper go-to for me this month." —Leah Colins, senior culinary editor
Maritozzi (Italian Cream-Filled Buns)
I’m a sucker for a sweet bread recipe—not sweetbreads (I’ve been off veal for a while), but sweetened or enriched doughs like cinnamon buns or brioche that I can make for a special occasion or on a long weekend. Genevieve’s subtly sweet, mascarpone-cream—filled buns are just the recipe. Maybe I’ll make maritozzi for mio marito (my husband), yell, “Maritozzi me!” and then sit back and see what he does. Always keep them on their toes. —Kelli Solomon, senior social media editor
Kansas City Steak Soup
"One of my favorite things about being an editor at Serious Eats is learning not just how to make a recipe but also reading about the history of various dishes, such as this steak soup. Kudos to the developer of this recipe, Liz Cook, who told the backstory of this Kansas City steakhouse icon and perfected a recipe for making it at home." —Megan O. Steintrager, associate editorial director
Loubia (Moroccan White Bean and Tomato Stew)
"When senior culinary editor Leah Colins posted this recipe in our Slack channel, she said it was "for all the bean lovers out there." I felt like she was speaking directly to me. Plus, a bowl of creamy, slow-cooked white beans paired with chunks of lamb in a tomato broth sounds like the perfect cozy meal for this liminal time of year, when it's all rain and slush out there." —Grace Kelly, editor
"As a member of the Rancho Gordo bean club, I often find myself with more beans than I can eat! I'm constantly looking for fun ways to cook with beans, and I can't wait to try Nargisse Benkabbou's one-pot white bean and tomato stew." — Genevieve
Sunny Lemon Bars
"I've been desperately wanting a lemon bar. The tart filling and crumbly, buttery crust are calling to me. I've yet to try our recipe, so it's time to rectify that. The developer, Stella Parks, writes that it's 'a cross between lemon curd and lemon meringue pie'—I'm sold." —Riddley Gemperlein-Schirm, associate editorial director
Kare Raisu (Japanese Curry Rice)
"Japanese curry is one of my favorite foods. It's filling, oh so flavorful, and is a textural adventure, especially if you make pork katsu (or an eggplant version for us vegetarians) to go with it. I'm excited to try this recipe that includes making the curry spice blend from scratch." — An Uong, writer
One-Skillet Lemon Chicken
"I love nothing more than a simple lemon chicken recipe with a beautiful pan sauce. This version is perfect, and it only takes 30 minutes."—Haley Scarpino, newsletter editor
