Spring has sprung and celebrations are here. Chef Hanif Sadr speaks about the cuisine of Northern Iran and Nowruz, the Persian New Year. Bon Appétit executive editor Sonia Chopra shares memories of the Hindu holiday, Holi, with dishes to make for a home celebration. Ojai pixies are making an appearance at the farmer’s market. Dan Pashman has conquered his proverbial windmill and created a new pasta shape. Taco maestro Bill Esparza is hosting an all-you-can-eat residency in the Arts District. Finally, Monica Ramirez and Enrique Rodriguez speak about continuing the legacy of Francisco “Pancho” Ramirez and his vision of a multifaceted business built on family for this week’s “In the Weeds.”
Holi, Nowruz, new pasta shape, tacos
Sweet and Salty Mango Lassi, Burnt Masala Wings, and Bombay Sandwiches — Bon Appétit executive editor Sonia Chopra shares memories of Holi with recipes to celebrate at home. Photo by Heami Lee for Bon Appétit.
From this Episode: