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The 17 Best Recipes Our Food Staff Cooked Last Month In March, the staff of the Food section and NYT Cooking made the most of early spring produce, while leaning in to easy and hearty favorites. Huli huli chicken from Alana Kyser.Credit.Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. By Nikita Richardson April 7, 2021, 11:24 a.m. ET March is a strange time of year. It heralds the arrival of spring, but some of us are not out of winter’s icy grip just yet. The New York Times Food team cooked accordingly. While we still turned to hearty meals seafood stews, a big pot of beans and birthday baked ziti we also dipped our toes into the pool of spring produce. (A full-throated hello to our dear friend asparagus.) Here are our favorite recipes we cooked last month. ....