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13 Dishes You Need to Eat in March

Elena North-Kelly

February 16, 2017


Want to know what’s cooking in American restaurants right now? Look no further than the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. From beef rib-eye with morels and bone marrow to smoked clams with pork jerky and charred dandelion greens to whoopie pie macarons, here are 13 mouthwatering dishes you'll want to chow down on during the month of March: 

  • Celery Root–Black Truffle Agnolotti with Red Wine–Braised Lamb, Red Onion Jam, and Taleggio on March 2
  • Beef Rib-Eye with Leeks, Morels, Watercress, and Bone Marrow on March 3
  • Stir-Fried Ramen with Sea Urchin, Galangal, Thai Chiles, Tomatoes, and Steelhead Roe on March 4
  • Smoked Middleneck Clams with Pork Jerky and Charred Dandelion Greens on March 10
  • Cassoulet with Duck Leg Confit, Lamb, Toulouse Sausage, and Duck Cracklings on March 11
  • Salt-Baked Beets with Preserved Huckleberries, Queso Fresco, and Sorrel on March 13
  • Lobster Tom Kha with Coconut Butter–Roasted Lobster, Lime Leaf–Lemongrass Crumble, and Tomato Marinade on March 14
  • Orange–Olive Oil Cake with Orange Crema, Creamsicle Gelato, and Pistachios on March 20
  • Venetian Crab Arancini with Crustacean Aïoli on March 21
  • Whoopie Pie Macarons (pictured above) on March 22
  • Cauliflower Mousse with Fried Tapioca, Candied Shiso, and Chinkiang Vinegar on March 24
  • Poached Mussels with Smoked Chorizo, Medjool Dates, and Saffron Essence on March 27
  • Scallop Crudo with Green Apple Ponzu, Celery, Peanuts, and Shiso on March 30

To view all upcoming Beard House dinners and book your seat, check out our events calendar. (Photo credit: Kari Herer Photography)


Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.