Slideshow: Staff Picks: The Best Things We Ate in March

Pizza, in general
Pizza, in general

About two years ago I almost entirely stopped eating pizza due to incapacitating food allergies/acid reflux, but I must confess I've been reintroducing pizza into my diet over the last few months because...well, pizza is delicious. I thought maybe my body would stop rejecting pizza because I really wanted to eat it. So far, I'm not dead, so something's working. (Or maybe this is the calm before the storm. My next pizza could be my last.) —Robyn Lee, AHT Editor/Art Director

[Photograph: Robyn Lee]

Black Bean Burgers at Home
Black Bean Burgers at Home

My best bite this month? Gotta be these Black Bean Burgers that I was working on. You partially dehydrate the beans so they get dense and meaty. It’s a black bean burger that doesn’t have that typical mushy black bean burger texture. Even my carnivorous friends were wolfing them down when I grilled some out on my deck a couple weeks ago. —Kenji Lopez-Alt, Managing Culinary Director

[Photograph: Kenji Lopez-Alt]

Kua Kling Ribs at Kin Khao, San Francisco
Kua Kling Ribs at Kin Khao, San Francisco

I'm still thinking about the Kua Kling Ribs I had at Kin Khao in San Francisco—they were spicy enough to make my eyes water, but also offered so much intense flavor beyond the heat. Galangal, red chilies, garlic, fresh tumeric root, and more are mixed into a chili paste that's rubbed on the dry-fried ribs. I'll be back for more.—Maggie Hoffman, Senior Editor

[Photograph: Maggie Hoffman]

Brussels Sprout Salad at The Cleveland, NYC
Brussels Sprout Salad at The Cleveland, NYC

I was more curious than confident when I recently ordered The Cleveland's Brussels sprout salad ($12)—radicchio, trout roe, and sunflower seeds are all things I like, but tossed together? I wasn't so sure. Now...I'm positive. It's an inventive and truly synergistic combination; the yogurty vinaigrette, nutty sunflower seeds, and a generous smattering of dill complement the briny roe and round out the bitterness of the raw sprouts and radicchio. A finishing touch of crisp fried Brussels sprout leaves adds just a hint of warm, grassy olive oil to the mix. I haven't been able to get it out of my head since. —Niki Achitoff-Gray, Associate Editor

[Photograph: Max Falkowitz]

Whole Belly Clam Roll From Littleneck, NYC
Whole Belly Clam Roll From Littleneck, NYC

Kenji raved about Gowanus clam shack Littleneck back when in opened in 2011, so when Overlord Ed and I found ourselves in the neighborhood we decided to see if the clam roll held up. We weren't disappointed. Huge clams were handled with care, with a light, greaseless fry serving to accent the intense flavor. Served on a buttered split-top roll with tartar sauce on top and sweet pickles on the side, this is a clam roll to reckon with. —Rabi Abonour, Editorial Intern

[Photograph: Kenji Lopez-Alt]

Gumbo at Analogue, Chicago
Gumbo at Analogue, Chicago

When I first wrote about the gumbo at Analogue I wondered aloud whether its the best version of the dish in Chicago. Well, that’s easy. The remarkably complex and alluring bowl is miles better than any similar offering I’ve tried. And come to think of it, I’m not sure if I’ve ever had a better version anywhere. I’ve even tried to create it at home, and it’s never been this wonderful. —Nick Kindelsperger, Chicago Editor

[Photograph: Nick Kindelsperger]

Shrimp and Grits at Home
Shrimp and Grits at Home

Our apartment in SF is blessed with a backyard, but because it's always cold at night, we never get to eat dinner outside. Last week, it was warm, like East coast-lingering-into-the-night-warm, and we finally ate outside. I made one of my favorite recipes, this lightened up shrimp and grits from Southern Living. Purists, look away—I double the amount of sauce and spinach per serving, and we ate it with a bottle of Champagne.—Carrie Vasios Mullins, Sweets Editor

[Photograph: Carrie Vasios Mullins]

Carrots Wellington at Narcissa, NYC
Carrots Wellington at Narcissa, NYC

I don't think directly swapping out a meat with a vegetable in a famously meat-centric dish is guaranteed to work (vegetarian steak-and-kidney pie, anyone?), but chef John Fraser pulls it off with his carrots Wellington at Narcissa. Inside the puff-pastry shell is a bright orange mosaic of tender, sweet carrots, but what I loved the most was the meaty boost they got from a thin layer of bluefoot-mushroom duxelles. —Daniel Gritzer, Culinary Director

[Photograph: Daniel Gritzer]