Recipes
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After months of low-and-slow braises, spring has finally sprung. We’re on the hunt for sprightly dishes that leave ample time to head outside and enjoy the warmer weather. Take, for example, this Saucy Mushroom Stir Fry made with a mix of meaty shiitake, trumpet, and oyster shrooms (all swappable) and seasoned with a lick of tangy Japanese barbecue sauce. If you want a nourishing grain bowl, this roasted tofu one will do the trick. Loaded with sweet broccolini, purple cabbage, and avocado, the colorful hues will instantly brighten even a rainy day. And if you want a sweet treat, we’ve got an impressive one for you—Pistachio Bundt Cake brought to you by Bon Appétit Bake Club. It’s well suited for holidays and weekend hangs alike.
Keep reading to explore the most popular recipes of March.
Photograph by Elliott Jerome Brown Jr., Food Styling by Taneka Morris, Prop Styling by Gerri Williams
Recipes Roasted Tofu Grain Bowls With Miso-Tahini Sauce
This vegetarian bowl is as colorful as it is hearty: brown rice and quinoa, roasted tofu and broccolini, avocado, cabbage slaw, and a turmeric-spiked dressing.