Spanning both winter and spring, March is the month for getting in the last of those winter stews and warming dishes while dipping your toe into the well of lighter, fresher, produce-driven fare. Our most popular recipes from the month reflected just that: a wintery and spring mix.
If you cooked a recipe from the list below, let us know what you thought of it on Twitter or Instagram using our hashtag, #milkstreetrecipes, or by commenting on our Facebook wall. For all the dishes you haven't tried yet, there's no time like the present.
This simple, yet robust Turkish soup is rich with lemon and tomato. It gets a pleasantly thick body from red lentils, which soften and break down during cooking.
We discovered that the secret ingredient to the best pizza dough at home isn't actually an ingredient at all: it's temperature. The temperature of the dough, to be exact.
This spicy, yet refreshing salad—adapted from a recipe in Pierre Thiam's cookbook, “Yolele!”—combines sweet, sour and salty flavors, accented by fresh parsley.
The ricotta cheese in this tart—inspired by one in Rose Carrarini's book, "Breakfast, Lunch, Tea"—creates a deliciously creamy yet surprisingly light filling that highlights the orange and chocolate that flavor it.
Meatballs from Belgium are generously sized and savory-sweet thanks to a sauce made with sirop de Liège, a dark, thick, spreadable fruit juice concentrate.
For a more casual apple pie, lose the crust. This simple dessert is less cake than sautéed apples set in a thick, buttery custard encased in a golden crust.
Here, fresh dill, pomegranate molasses and pickled tomatoes make a bright finish for creamy Turkish white beans. It's a one-pot bean supper that we can't get enough of.
Rich with the flavor of coconut, traditional Burmese semolina cake is made by cooking the semolina into a thick porridge before it is baked. We lightened the cake's texture by using a straightforward cake-mixing method and added ground cardamom for fragrance and flavor.
In Provence, bright, herbal pesto—a coarse puree of basil, garlic, cheese and olive oil— transforms a simple soup.
In Singapore, satay—thin strips of boldly seasoned and skewered meat—is cooked quickly over long beds of hot coals. In our recipe, however, the skewers are broiled on a wire rack set over a baking sheet lined with foil and sprinkled with 1 cup of kosher salt. The salt absorbs the fat when drips hit the pan, thereby preventing the fat from smoking.
This is an oven-friendly version of a dish typically deep-fried by street vendors in Cairo. Chunks of eggplant are tender and lightly charred, but not falling apart; cumin and coriander seeds add texture as well as spice, and mint and dill bring it home.