Before spring arrives, savor your last chance to enjoy the best produce of winter.

The Recipes You Should Be Cooking This March

Iain Bagwell

March is a month of transition: no longer truly winter, but not quite spring until the equinox around March 20. We’re not ready to bust out the spring recipes just yet. But instead of viewing March as a drawn-out shift to spring, we see this month as your last chance to enjoy seasonal winter produce. 

Mushrooms, parsnips, beets, and carrots are still having their moment. Bake a savory carrot ribbon tart for a unique and flavorful pastry, or whip up a hearty parsnip and apple soup to keep you warm until spring arrives. Winter greens are also having their last hurrah for the year. Get your fix while they’re still in season with our delicious recipes for a red quinoa bowl with swiss chard and poached egg and a vegan gombo with Napa cabbage. 

This is also your last chance to taste the freshest citrus of the year. Navel oranges, in particular, are at their sweetest around this month. Try our orange desserts: decadent cinnamon rolls with orange almond icing and mini lime tarts with orange blossom cream and toasted fennel. You’ll also notice a sprinkle of tangy citrus throughout our recipe list. 

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Change is hard, but these comforting dishes will help ease the seasonal transition. As we close the door on winter, enjoy the best meals of the season before spring arrives with our favorite March recipes, listed below. 

Starters and Salads

Main Dishes


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