Top 20+ new recipes to make in March, from dumpling pasta to chile con queso

Try these weeknight winners from our test kitchen.

One-Pot Creamy Cabbage Pasta, Jambalaya Soup, Frico Grilled Cheese, Deconstructed Dumpling Pasta, Arroz con Pollo, Buffalo Chicken Bowls, Colcannon, Bibimguksu (Korean Chilled Noodles), Chile con Queso, Spicy California Roll Bowls, Broccoli Cheddar Potato Crust Quiche, Black and White Cookie Icebox Cake, Sesame Beef, Roscoe’s Shrimp Lo Mein, Dumpling Meatballs, Italian Wedding Pasta Bowls, Benne Cake, Kansai-Style Okonomiyaki, Feta Saganaki, Smoked Salmon Smashed Potato

What do you cook in the last days of winter, when spring produce is still a few weeks away and the weather remains chilly across much of the country? Take a page from our test kitchen and try new ways of cooking with cheese like our Chile con Queso, dumpling-inspired dinners (gyoza meatballs, anyone?), and dishes that put the spotlight on humble yet cozy cabbage.

Here are 20 new appetizers, dinners, and desserts to tide you over until warmer days.

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One-Pot Creamy Cabbage Pasta

Bucatini and eight cups of cabbage cook directly in a buttery wine mixture for this streamlined one-pot dinner.

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Jambalaya Soup

Inspired by the classic Louisiana rice dish, this smoky shrimp and sausage soup is built on the “holy trinity” of bell peppers, onion, and garlic.

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Frico Grilled Cheese

A crispy Parmesan crust is the perfect foil to gooey Gruyère and sharp cheddar in this grown-up take on a grilled cheese.

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Deconstructed Dumpling Pasta

Use dumpling wrappers as noodles for this ingenious dinner that features ground pork, garlic, ginger, and chili crisp.

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Arroz con Pollo

Von Diaz layers flavor for this one-pot Latin American staple (and test kitchen favorite) with dry-rubbed chicken thighs, onion, bell pepper, and warm spices like annato and sazón.

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Buffalo Chicken Bowls

Turn the spicy, buttery flavors of Buffalo wings into satisfying quinoa bowls with lightly dredged chicken thighs and an herby buttermilk-mayonnaise sauce.

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Colcannon

This riff on classic Irish colcannon consists of buttery mashed potatoes swirled with ribbons of tender sautéed red cabbage.

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Bibimguksu (Korean Chilled Noodles)

Chef Ji Hye Kim tosses bouncy wheat noodles in a gochugang-based sauce and pairs them with caramelized flanken-cut short ribs for her take on this Korean dish.

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Chile con Queso

Monterey Jack and Oaxaca cheeses melt smoothly for this ultra-cheesy dip, built upon the flavors of browned fresh chorizo, diced tomatoes, jalapeño, and spices.

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Spicy California Roll Bowls

No rolling is required for these sushi-inspired bowls: Each is filled with seasoned sushi rice, imitation crab, spicy mayonnaise, and avocado.

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Broccoli Cheddar Potato Crust Quiche

A pressed potato crust replaces the typical pastry for this satisfying quiche filled with a Dijon-spiked egg custard, sharp cheddar, and broccoli.

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The iconic New York City cookies are layered with alternating stripes of ice cream for a show-stopping no-bake dessert.

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Sesame Beef

Tender flank steak is lightly fried before getting tossed in a glossy oyster sauce glaze for chef Jon Chung’s version of the Chinese-American classic.

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Roscoe’s Shrimp Lo Mein

Roscoe Hall riffs on the Chinese-American takeout favorite with a quick shell-on shrimp stock and flavor-packed ingredients like shichimi togarashi that make each bite sing.

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Dumpling Meatballs

Credit: Food & Wine / Photo by Victor Protasio for PIFS Food Studios / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle

These seasoned pork wonton meatballs have all the appeal of traditional gyoza but require zero pleating or folding.

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Italian Wedding Pasta Bowls

Pork-and-beef meatballs and carrots roast on the same sheet pan for this easy weeknight dinner inspired by the cozy soup. Pastina and a bright parsley lemon salad round out eat bowl.

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