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.
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