March’s Most Popular Recipes

Sansho, the Japanese equivalent of Sichuan pepper, adds kick to these sake-and-mirin-marinated wings. A fresh squeeze of lemon brightens them up for serving. Get the recipe for Japanese-Style Chicken Wings »

Cream, whiskey, vanilla, and coffee combine with sweetened condensed milk for a silky-smooth alternative to store-bought Irish cream. We love it added to coffee, used to sweeten cake frosting, or just on its own, enjoyed over a little ice. Get the recipe for Homemade Irish Cream »

Eastern Townships, Quebec

Leave it to the potato-loving Irish to dream up colcannon, spuds mashed with finely chopped cabbage and enriched with lots of cream. There are as many versions of this classic dish as there are Irishmen: Some cooks add carrots or kale to the mix, others incorporate butter, bacon, and caramelized onions. Get the recipe for Colcannon »

This spicy shrimp dish, a Portuguese classic named for its former African colony, is served at the Liberal Club in Fall River, Massachusetts, with french fries and rice or pasta. This recipe first appeared in our March 2013 issue with Jane and Michael Stern’s article Mill Town Meals. See the recipe for Shrimp Mozambique »

This tangy, spicy curry from Goa, India, has roots in vinh d’alho, a stew brought to the region by Portuguese colonists. Now an Indian restaurant staple, it comes in countless variations—some fiery, some mild—from the subcontinent to the British Isles. Get the recipe for Chicken Vindaloo »

The crust of muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar. Get the recipe for Cottage Street Bakery Dirt Bombs »

Use good-quality canned snails and store-bought snail shells to make this timeless garlic-and-herb-flavored dish.

The recipe for this hearty, savory soup comes from Katalin Bánfalvi, author Carolyn Bánfalvi’s mother-in-law, who lives in the village of Bõny, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. See the recipe for Hungarian Goulash »

Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken. Get the recipe for Chicken Breasts Stuffed with Raclette, Herbs and Prosciutto »

This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal. Get the recipe for Gluten-Free Grapefruit Cake »

Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust.

These cookies are traditionally served on the Jewish holiday of Purim, although they make a great snack year round.

The recipe for this traditional Irish dish calls for brining beef brisket for 5 days to “corn” it. If you want to omit this step, buy 5 lbs. of corned beef from your butcher and proceed to step two. See the recipe for Corned Beef and Cabbage »

With a tender texture thanks to sour cream in the batter, this cake will stay moist for several days after baking, making it a great make-ahead dessert or breakfast. See the recipe for Arlene’s Coffee Cake»

Crisp, savory and easy to make, scallion pancakes are great for crowd-pleasing appetizers or snacks. Get the recipe for Chinese Scallion Pancakes (Cong You Bing) »