25 New Recipes to Make in March

wdc tv news staff February 28, 2025

7 6 minutes read

The F&W test kitchen and other chefs have created several new recipes to carry you over to spring. Make the most of the winter greens-heavy farmers market with a Portuguese stew that's packed with kale or an elegant salmon dinner with wilted spinach. Lean into the changing seasons with lightened-up takes on winter classics, like a Coq au Vin Blanc made with bright white wine. For dessert, pick from a diner-style milkshake, a classic cherry pie, and more. Don't forget to save your favorites to MyRecipes, our digital recipe box.

Pepper Jelly Cocktail Meatballs

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Inspired by slow cooker grape jelly meatballs, F&W recipe developer Nicole Hopper coats these broiled pork and beef meatballs in a sticky, spicy-sweet sauce made with pepper jelly and chipotles in adobo sauce.

Coq au Vin Blanc

Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Priscilla Montiel

This version of the French chicken and vegetable stew from chef Anina Belle Giannini is made with a dry white wine like Chardonnay instead of the traditional red. It is still plenty indulgent, thanks to browned chicken pieces, bacon lardons, and a silky, buttery sauce.

Banana-Chocolate Cake with Peanut Caramel Sauce

Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

This rich banana-chocolate cake from F&W recipe developer Julia Levy gets extra moisture and a light tang from sour cream in the batter. Crunchy peanut butter sauce takes the decadent caramel sauce over the top.

Teriyaki Salmon

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

This weeknight-friendly salmon from F&W recipe developer Nicole Hopper is glazed with a sweet-savory teriyaki sauce that includes soy sauce, mirin, brown sugar, sesame seeds, and fresh ginger. Broiling the salmon on a rack set over green beans works double duty to season the veggies as they cook.

Dirty Martini Baked Potatoes

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

F&W recipe developer Marianne Williams takes cues from the classic savory cocktail by filling twice-baked potatoes with cream cheese, blue cheese, and tangy olive brine.

Chorizo Carbonara

Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen

Mexican chorizo stands in for the traditional guanciale in this spicy riff on Italian carbonara from F&W recipe developer Melissa Gray. Like the original, it is made with a rich sauce of egg yolks, cheese, and pasta water.

Cherry Pie

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

This deep-dish diner-style pie from F&W recipe developer Melissa Gray is filled with tart Montmorency cherries for a balanced, not-too-sweet filling. It's the perfect complement to a scoop of vanilla ice cream.

Shrimp Teriyaki Bowls with Broccoli

Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Succulent shrimp are glazed with a sweet-savory teriyaki sauce and broiled with broccoli and bell peppers for this 30-minute dinner from F&W recipe developer Nicole Hopper.

Salmon with New Potatoes, Spinach and Cider Cream

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

This simple and restaurant-worthy dish from Irish chef Jp McMahon features crisp-skinned salmon, golden brown potato wedges, wilted spinach, and a reduction of heavy cream and cider.

Turmeric Chicken and Rice

Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia bayless

Whole chicken pieces and fragrant jasmine rice soak up aromatics like fresh ginger and onions, plus spices like turmeric and cinnamon, for this easy one-pot meal from chef Edward Lee.

Banana Pudding Tiramisu

Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Julia Bayless

This clever mash-up dessert from F&W recipe developer Marianne Williams layers bananas with tangy mascarpone cream, vanilla wafer cookies, and espresso and bourbon-soaked ladyfingers.

Caldo Verde (Portuguese Potato and Kale Soup with Sausage)

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

This hearty, brothy soup from F&W recipe developer Liz Mervosh is packed with flavorful linguiça sausage or Spanish chorizo, Lacinato kale, and tender russet potatoes.

Potato Crust Quiche Lorraine

Food & Wine / Photo by Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

If you find yourself with a carton of eggs right now, make the most of them with this riff on a Quiche Lorraine from F&W recipe developer Melissa Gray, with features a potato crust filled with eggs, thick-cut bacon, Gruyère, and Parmesan cheese.

French Onion Air Fryer Burger

Food & Wine / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Christina Daley

These mouthwatering burgers from F&W recipe developer Renu Dhar combine all the best parts of a steakhouse-style burger and French onion soup: a tender patty that cooks in the air fryer, caramelized onions, Gruyère cheese, and a savory aioli sandwiched between toasted sesame seed buns.

Za’atar Chicken Cutlets with Broccoli, Tahini, and Israeli Couscous

Food & Wine / Photo by Greg Dupree / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen

This satisfying dinner bowl from F&W recipe developer Anna Theoktisto is filled with garlicky couscous, za'atar-seasoned chicken, and roasted broccoli, topped with a zesty lemon-tahini sauce.

Black-and-White Milkshake

Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

As purists know, this classic diner-style milkshake is not a combination of chocolate and vanilla ice cream, but a creamy vanilla milkshake with just the right amount of rich chocolate syrup. This version from F&W food editor Paige Grandjean is topped with plenty of whipped cream and a maraschino cherry.

Fillet o’ Fish Shop Sandwich

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless

Chef Peter Hogan serves these crisp beer-battered fried hake sandwiches at his Dublin restaurant, Fish Shop. A vibrant fennel-apple slaw and garlicky mayo round out each bite.

Chicken Hummus Bowl

Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

A container of your favorite store-bought hummus is the base of this dinner bowl from F&W recipe developer Julia Levy, which is topped with seasoned chicken thighs, fresh veggies, feta cheese, and an herbaceous zhoug sauce.

Loaded Sheet Pan Baked Potatoes

Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Russet potatoes and bacon cook at the same time on a sheet pan for these cheesy, buttery baked potatoes from F&W recipe developer Craig Ruff. The rendered bacon fat is tossed with the roasted broccoli and red onions that garnish each potato.

Chicken Ramen

Food & Wine / Photo by Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee

Chicago chef Bill Kim adds quick depth to a bowl of homemade ramen by infusing chicken broth with umami-packed ingredients like dried mushrooms and kombu. He fills each bowl with packaged noodles, chile-spiced chicken, bok choy, and soft-boiled eggs.

Tinned Fish Pasta

Food & Wine / Photo by Victor Protasio / Food Styling by Emily Nabors Hall / Prop Styliing Claire Spollen

For this easy weeknight dinner, F&W recipe developer Nicole Hopper relies on one of the best shortcuts in your pantry: tinned fish like smoked mackerel and smoked mussels, which are tossed with rigatoni, capers, cherry tomatoes, and a lemony butter sauce.

Kare-Kare (Filipino Beef and Peanut Stew with Vegetables)

Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Josh Hoggle

An umami-packed sauce made with peanut butter and fish sauce levels up this hearty beef and vegetable stew from chef Miko Calo, served with steamed white jasmine rice.

Honey Mustard Beer Cheese Fondue

Greg DuPree / Food Styling by Julian Hensarling / Prop Styling by Keoshia McGhee

Honey mustard adds a sweet and tangy flavor to this cheesy fondue from F&W associate editorial director of food, Chandra Ram, made with Swiss, Cheddar, and light beer.

Chicken Bog

For this cozy one-pot chicken stew from Charleston-based recipe developer Jenni Lata, chicken thighs, Carolina Gold rice, and smoked sausage simmer together with aromatics like carrots, bell peppers, onions, and celery.

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