Recipe Roundup

23 Most Popular Recipes of March 2021

The garlicky noodles, brown butter pancakes, and banana cheesecake bars that got us all through March.
Photo of cocoa brioche morning buns on a kitchen towel on a marble countertop.
Photo by Joseph De Leo, Food Styling by Lillian Chou

We couldn’t give you a spring break this year—but we did launch Spring Bake, our new series of baking recipes and tips that’ll go on throughout the season. We’re so glad you joined us, whipping up gorgeous braided cocoa brioche morning buns, gem cakes as colorful as an Easter basket, and, okay, a few non-desserts too. Scroll down for the recipes you’re relying right now, including the world’s quickest roast chicken, a holiday-worthy rack of lamb, a crispy Monte Cristo sandwich, and more.

  • Photo of two banana pudding bars with a cup of coffee.
    Photo by Joseph De Leo, Food Styling by Lillian Chou
    1/23

    Banana Pudding Cheesecake Bars

    If you love banana pudding, and you love cheesecake, you're going to adore these new banana pudding cheesecake bars from Epi contributor Tara O'Brady. Stash a batch in your fridge, and you might be surprised how quickly it disappears.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    2/23

    Cocoa Brioche Morning Buns

    Within hours of this recipe's debut, Epi contributor Bill Clark's morning buns started popping up on Instagram. Here are some extra tips to get you started—these are the perfect weekend baking project.

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  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    3/23

    Pan-Fried Toast

    This is less of a recipe and more of a move—break up with your toaster now, because pan-fried toast is so much better. Slices crisped in oil (flavored with turmeric, cumin, smoked paprika, sumac, curry powder, or even cinnamon) add a whole new dimension to your bread-based meals.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou
    4/23

    Glazed Sour Cream Gem Cakes

    Pastry chef (and Epi contributor) Joy Cho's gem cakes are an internet sensation. And now you can make them at home. Thanks to the addition of sweet rice flour and rich sour cream, the cakes have a uniquely plush texture.

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  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    5/23

    Smoky Spanish Potatoes and Eggs

    The flavors in this dish are a combination of two tapas favorites: patatas bravas and huevos rotos. You get the best of both worlds with the runny yolks, crisped potatoes, chile-based sauce, and creamy mayo.

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  • Romulo Yanes
    6/23

    Spring Minestrone With Chicken Meatballs

    A simple, satisfying dinner for a rainy night. A garnish of chopped basil and Parmesan adds rich, bright flavor.

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  • Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    11/23

    Leg of Lamb With Garlic and Rosemary

    This old Gourmet recipe is a classic for a reason. Serve with crispy potatoes and a green salad.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    12/23

    Cream of Asparagus Soup (Crème d'asperges)

    As soon as asparagus starts popping up, Epi readers flock to this recipe for the perfect spring soup. Bonus: it's make-ahead friendly. 

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    15/23

    Herb-Crusted Rack of Lamb

    This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    16/23

    Double-the-Mustard Chicken With Potatoes and Greens

    Dijon mustard mixed with honey serves as a sweet-tart marinade for this easy sheet-pan chicken dish, while the whole-grain mustard adds dynamic pops of flavor to the dressing.

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  • Photo by Andy Sewell
    17/23

    Garibaldi

    This simple two-ingredient cocktail is the ideal brunch or before-dinner drink. Campari gives it a delicate bitterness, while fresh orange juice creates a beautiful froth. This month, we also built you an interactive recipe finder in case you're looking for more cocktail ideas.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews
    18/23

    Chocolate Mousse

    We promise, this mousse is delightfully easy to make. And you can prep it the day before you want to eat it.

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  • Photo by Joseph De Leo, Food Styling by Lillian Chou.
    19/23

    Quick Roast Chicken

    When we say quick chicken, we mean really quick chicken—like, as little as 18 minutes. The key: you'll put the skillet right on the hot oven floor.

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  • Photo by Chelsea Kyle, Food Styling by Kate Buckens
    20/23

    East 62nd Street Lemon Cake

    A lemon cake just feels right for the start of spring. The zest of two whole lemons goes into this one, giving it a real punch of citrus flavor, accented by the drippy lemon glaze that gets drizzled over the top.

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  • Photo by Joseph De Leo, Food Styling by Kendra Vaculin
    21/23

    Monte Cristo With Apple-Hatch Chile Jam

    Monte Cristo sandwiches usually have a sweet element, like powdered sugar sifted over the top, or raspberry jam served on the side for dipping. In this version, you’ll cook green apple and canned green chiles down into a sweet and spicy compote to slather on your bread.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    22/23

    Cabbage Potato Pie

    In this recipe, creamy mashed potatoes get jazzed up with crispy bits of bacon and sharp cheddar cheese, then wrapped in Savoy cabbage leaves before roasting in the oven.

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  • Photo by Joseph De Leo, Food Styling by Pearl Jones
    23/23

    Deviled Egg Spread

    Ever feel like you want to eat deviled eggs, but don't want to make deviled eggs? This recipe is the answer.

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I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were
I’m Not Perfect, Yet Somehow My Cocoa Brioche Morning Buns Were
Bill Clark’s morning buns are a pro-level pastry that even amateurs can make (with the help of these visual aids and tips).

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