Credit: Serious Eats / Robby Lozano, Food Stylist: Margaret Dickey, Prop Stylist: Josh Hoggle
Forget “the stew.” At Serious Eats, we’re all about “the soup” this month. When I circulated a spreadsheet for our editors to fill out with what they’re excited to make in March, there was a flurry of activity in Slack:
Amanda: DANIEL STOLE MY BLURB! ARE WE ALL ALLOWED TO BLURB THE SOUP? OR DO I HAVE TO THINK OF SOMETHING ELSE?
Megan: You can blurb it too, Amanda. Though if you have a second one you want to add, that would be great!
Daniel: Literally on purpose. I raced into that spreadsheet to claim that recipe before anyone else.
Amanda: I was in a meeting!
Daniel: BWAHAHAHAHAAAAAA
Amanda: FINE, WHATEVER DANIEL
Daniel: Just add my kraut goulash lol (kidding)
Amanda: Fine. I will just know it’s second to the soup.
Daniel: I accept that.
Laila: This whole interaction put a huge, heartfelt smile on my face.
The soup in question? Laila’s shorabet adas (lentil soup), which captivated all of us when she made it in the test kitchen. Many of us have already put it into our mealtime rotation—in fact, I had a bowl of it for lunch today. In addition to this lemony, creamy lentil soup masterpiece, there are plenty of other recipes we’re excited to make this month, including lasagna beans (just what it sounds like!), a 15-minute ramen dinner, and hearty shepherd’s pie. So, here you have it: the recipes we plan to make on repeat this month.
01 of 10
Credit: Serious Eats / Amanda Suarez
When Laila cooked this soup for the photo shoot, my reaction to tasting it was immediate: This has to go into my regular rotation. It’s so delicious and easy, aside from the optional home-fried pita chips—though I’d argue they add important texture and flavor, so if making them puts you off, your better bet is to use store-bought ones than to skip them entirely. I’m already planning to make it when friends come over for dinner next week, and many, many times after that. – Daniel Gritzer, editorial director
Get Recipe: Shorabet Adas (Lentil Soup)
02 of 10
Credit: Serious Eats / Amanda Suarez
Daniel made two Austrian goulashes at our last shoot day. Both were delicious; however, one had sauerkraut. I looooooveeeee saurerkraut, therefore his Szegediner goulash was the instant winner for me. – Amanda Suarez, associate visuals director
Get Recipe: Austro-Hungarian Sauerkraut Goulash (Szegediner Gulasch)
03 of 10
Credit: Serious Eats / Qi Ai
I’m a sucker for hard-boiled eggs in just about anything, but I particularly love the way mild yet rich eggs pair with copious spices (I used to regularly take the ferry to Staten Island just to eat an egg curry at a Sri Lankan restaurant there). So, as soon as I saw this recipe for Serious Eats contributor Kaumudi Marathé’s British–South Asian-style eggs in a coconut-milk-based sauce with garam masala, chiles, and mustard seeds, I knew I had to make it. Bonus points for the fact that it requires just 20 minutes to prepare—a lot faster than schlepping to The Rock. – Megan O. Steintrager, associate editorial director
Get Recipe: Balti-Style Eggs (Hard-Boiled Eggs in Coconut Milk Sauce)
04 of 10
Credit: Serious Eats / Qi Ai
This recipe embodies two of my favorite things: peanut butter and dinners that take less than 15 minutes to make. The noodle section at my local Asian market is gonna hate to see me coming. – Ashlee Redger, writer
Get Recipe: Peanut Butter Noodles (Ban Mian) Recipe
05 of 10
Credit: Vicky Wasik
As a Midwest mom of two under six, I look for two things in a weekend recipe: Can I make it fairly quickly, and will my family love it? This one is a resounding yes to both. My husband even said it’s one of the top five recipes I’ve ever made. When we dined at a top-rated Italian spot in Grand Rapids recently, he ordered the meatballs—and after one bite said, “The meatballs you made last week may have ruined all other meatballs for me.” I’d call that a pretty strong endorsement. -Anna Basel, newsletter editor
Get Recipe: The Best Italian-American Meatballs
06 of 10
Credit: Serious Eat / Amanda Suarez
I’ve been laid out with the flu for over a week, and the only thing I can conceive of eating is soup. This one looks particularly delicious. I’m a sucker for tortellini. – Riddley Gemperlein-Schirm, associate editorial director
Get Recipe: Creamy Tortellini Soup
07 of 10
Credit: Serious Eats / Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
My schedule has been bonkers lately, so my husband is doing me a solid and picking up dinner duty. He’s all about easy meals, and this ramen dish has his name all over it—I’ll be forwarding it to him for inspiration. – Grace Kelly, senior editor
Get Recipe: 15-Minute Miso Butter Ramen
08 of 10
Credit: Serious Eats / Qi Ai
We are not out of winter yet—at least not where I live in Massachusetts. So I’m still leaning into stew season. Lately, I keep coming back to Nargisse Benkabbou’s loubia, a Moroccan white bean and lamb stew. The beans turn creamy (don’t skip the brine!), the spices bloom into something warm and complex, and the lamb is spoon-tender, accenting the beans in the gentlest way. It’s the kind of one-pot meal I put on a Sunday afternoon and happily eat for days, preferably with lots of crusty bread. – Leah Colins, senior culinary editor
Get Recipe: Loubia (Moroccan Stewed White Beans With Lamb)
09 of 10
Credit: Serious Eats / Amanda Suarez
Oh, look. It’s still winter. Not a fresh, green vegetable in sight for weeks. Guess I’ll be comforting myself with a hearty, beefy, stuffed baked potato (or five). – Rochelle Bilow, editor
Get Recipe: Shepherd’s Pie Baked Potatoes
10 of 10
Credit: J. Kenji Lopez-Alt
Lately, I’ve been making a real effort to build dinner around what’s already in my pantry. I always seem to have a few kinds of beans on hand and a stash of dried chiles tucked away, so this sweet potato and 2-bean chili with hominy felt like exactly the right move. It uses three types of dried chiles—sweet ones like costeño, New Mexico, or choricero; small hot ones like árbol or cascabel; and rich, fruity varieties like ancho, mulatto, negro, or pasilla. The combination gives the chili layered depth without much extra work. With creamy beans, chewy hominy, and tender sweet potatoes, it’s hearty, balanced, and exactly the pantry-driven dinner I want in steady rotation. -Laila Ibrahim, associate culinary editor
Get Recipe: Vegan Sweet Potato and 2-Bean Chili With Hominy
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Dining and Cooking