Want to know what’s cooking in American restaurants right now? Just take a peek into the James Beard House kitchen, where dozens of chefs from all over the country come to cook each month. From Shrimp–Snow Pea Dumplings with Crystal Skin, Blood Orange, and Lime Leaves (pictured above) to Foie Gras Shortcakes with Foie Gras Mousse, Strawberry Gelée, and Mint Biscuit Croutons to Saffron Pasta with Calabrian Honey, Black Pepper, and Pecorino, here are 9 mouthwatering dishes you'll want to chow down on during the month of March:
- Shrimp–Snow Pea Dumplings with Crystal Skin, Blood Orange, and Lime Leaves on March 1
- Butter–Roasted Red Abalone with Shaved Artichokes, Fennel, Opal Basil, Oil-Cured Olives, and Bottarga on March 5
- Asparagus with Smoked Egg Yolk, Persimmon Umeboshi, and Tvorog Cheese on March 7
- Vietnamese Yellow Curry with Hedgehog Mushrooms, Marinated Eggplant, Wilted Seasonal Greens, and Turmeric–Lemongrass Curry Jam on March 8
- Cinnamon-Braised Bison Short Rib with Wild Hive Farm Grits, Cumin-Glazed Morningstar Farm Carrots, and Citrus Gremolata on March 9
- Duck Porchetta with Roasted Garlic, Rosemary, Tangerine, Crackling, Duck Jus, Fermented Apples, and Herb Salad on March 10
- Foie Gras Shortcakes with Foie Gras Mousse, Strawberry Gelée, and Mint Biscuit Croutons on March 12
- Saffron Gigli Pasta with Iranian Saffron, Calabrian Honey, Black Pepper, and Pecorino on March 19
- Beet Crémeux with Cocoa Nibs, Blackberries, Pistachios, Espresso Tres Leche Cake, and Baby Shiso Leaves on March 20
To view all upcoming Beard House dinners and book your seat, check out our events calendar.
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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.
