We’re big into baking in spring, and this banana pudding riff from Epi contributor Tara O’Brady is definitely among our best March recipes. It’s fragrant banana cheesecake in bar form—no utensils required. A packed Nilla crust adds proper transportation for on-the-go snacking. See recipe.

Made with tons of potatoes, bacon, cabbage, cheddar, and cream, this St. Patrick’s Day savory pie is bound to please the lucky mouths it finds. See recipe.

A mix of mushrooms flavored with thyme, garlic, and pepper flakes, adds earthy bite to this smooth, rich risotto. See recipe.

Part bread, part scone, all butter and tang, this Irish soda bread goes sweet with moist raisins. It’s great for sopping up those St. Patrick’s Day beers. See recipe.

This roast chicken requires minimal ingredients. With a few important steps (including butter slathering), it provides maximum deliciousness. See recipe.

Packed with spinach, carrots, and pasta, this cozy chicken soup is all sorts of comforting. See recipe.

March is the perfect season to snag some asparagus—and this fresh, rich, and oh-so-green soup is quite the ode. See recipe.

There’s nothing like a simple cake with a delicate, glistening glaze. This lemony version is a universal favorite—above and below 62^nd St. See recipe.

This glazed meatball recipe is a favorite of cookbook author Najmieh Batmanglij—and it’s sure to become a favorite of yours. Ground pistachios add flavor to the ground turkey used here, but if you’re not a fan of turkey, you can make this recipe with ground lamb too. See recipe.

This flavorful take on a Persian classic brings together sweetness (dates), spice (cayenne), savory flavors (fenugreek, coriander, turmeric), and tang (apple cider vinegar). See recipe.

If you’ve ever yearned for a brownie that offered both chewy and fudgy textures, file this recipe away forever. (Sidenote: Malt powder is a revelation.) See recipe.

Angostura bitters, lime, ginger, and chile add an aromatic edge to this shepherd’s pie made with ground chicken. See recipe.

Butter and chocolate chips enrich this banana, chocolate chip muffin recipe, but remember—super ripe bananas make or break the muffin. See recipe.

The secret to this super-moist cake is a little trick called reverse creaming. (If you’re just here for the chocolate frosting, we won’t blame you.) See recipe.

This vegetarian stew looks to mushrooms for earthy heartiness. Saffron, fresh herbs, and a whole bunch of celery (literally, a bunch) signal spring on the horizon. See recipe.

Celebrate the Persian new year with a frittata that’s packed with herbs. This is also a great recipe for using up any hearty greens you have in your fridge. See recipe.

This isn’t your average pound cake recipe—the slow and low baking technique gives you a luscious texture and beautiful crust. See recipe.

By “all-the-seeds,” we mean many more than classic hamantaschen’s standard poppy: pumpkin, sunflower, sesame, and yes, of course, poppy too! Tahini and honey add richness here too. See recipe.

A winning side dish likely to steal the plate’s spotlight, these easy, lemony, roasted wonders do potatoes proud. See recipe.

Chocolate and stout’s deep, roasty flavors make this cake truly special. See recipe.

This flatbread is best enjoyed fresh out of the oven. Pair it with any of the savory March recipes above. See recipe.