5 Recipes To Warm Up Your Kitchen in March

It's spring! But it doesn't feel like it. Make your own warmth in the kitchen.

Super Easy Pea and Mint Soup recipe

The Spruce / Nyssa Tanner

March is a difficult month to love. Despite promises of spring, it’s still cold in much of the country, either bone-chillingly soggy or still frozen. The days are getting longer and hardy plants are starting to bloom, but not without threat of frost. By this point, we’re all craving fresh seasonal fruits and veggies, but the supermarket strawberries are still white-centered and pithy.

Rather than fighting against the last gasps of winter, I say lean in. Buy another sack of potatoes or one last winter squash and celebrate those less-showy storage vegetables. Roast a few heads of garlic to warm up the kitchen. Mix up a hot toddy against the cold and enjoy the slightly slower pace of winter while it lasts.

  • 01 of 05

    Honey Pie

    honey pie

    The Spruce/Julia Hartbeck

    Maybe the best holiday in a holiday-starved month, Pi Day rolls around on March 14th. What better way to celebrate than with a rich and flavorful honey pie? Honey pie is, at heart, a chess pie but sweetened with honey instead of sugar. Make the pie your own by using your favorite honey, whether that’s a light clover honey or a molasses-y buckwheat honey. Sprinkle slices with flaky sea salt for a sweet and salty treat.

  • 02 of 05

    Classic Dutch Baby

    Dutch Baby

    The Spruce Eat / Bahareh Niati

    Daylight savings time is soon to be permanent, but we’re stuck with losing an hour on the 12th. The time change is disorienting even though it happens every year. Be extra kind to yourself. Linger in bed a little longer than normal, then get up and make a lazy but special breakfast. The Dutch baby, made with just five ingredients, including salt, is the ideal candidate. The best part? You can top it with sweet or savory embellishments. I love sauteed greens and a poached egg, but there’s nothing wrong with plain old maple syrup and butter.

  • 03 of 05

    Corpse Reviver No. 2

    Corpse Reviver No. 2 Cocktail Recipe


    To accompany your Dutch baby, consider whipping up a round of this bracing cocktail, the Corpse Reviver No. 2, which was intended to be served in the morning to those who’d had a few too many the night before. While we hope you’re not hungover, we know that the time change can make you feel just as bewildered.

  • 04 of 05

    Irish Wheaten Bread

    Traditional Irish wheaten bread

    The Spruce / Cara Cormack

    Whether or not St. Patrick’s Day means anything to you, this Irish wheaten bread is practically made for March munching. It’s hearty (perfect for serving with the stews and braises that taste so good on a cold day), there’s no yeast involved, and buttermilk provides a satisfying tang reminiscent of breads that take much more time and effort to whip up. Serve it with butter and jam at breakfast, open-faced with cheese at lunch, and alongside lamb stew at dinner.

    Continue to 5 of 5 below.
  • 05 of 05

    Super Easy Pea and Mint Soup

    Super Easy Pea and Mint Soup recipe

    The Spruce / Nyssa Tanner

    Peas are one of the harbingers of spring, surprisingly hardy for how tender and sweet they are. This simple and fresh pea soup shows off the tender vegetable in all its green glory and couldn’t be quicker to make. The best part? There’s no need to spend time shelling fresh peas, which can be hard to come by and start to lose their sweetness the moment they’re picked. This recipe is excellent made with peas right out of the freezer.