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
From this Episode:
Celebrating Nowruz with Chef Hanif Sadr and his 7-ingredient salad
Born in France and raised in Tehran by his grandparents, chef Hanif Sadr immigrated to the Bay Area to pursue an advanced degree in sustainable energy.
Celebrating Holi and the start of spring with colorful, vibrant dishes
Commemorations of the beginning of spring in India are accompanied by a rainbow of colors. As a two-day festival, Holi is a Hindu holiday representing the triumph of good...
Seedless and easy to peel, pixies are back at the market
Market correspondent Gillian Ferguson catches up with Emily Thacher of Friend’s Ranch at the Santa Monica Farmer’s Market. Thacher’s family has been growing the Ojai pixie...
The impossible dream? Dan Pashman conquers a new pasta shape
How do you boil down a three-year quest to create a new pasta shape? Dan Pashman has always been fascinated with the engineering of eating. Pashman describes “dynamic...
Eat as many tacos as you can: New Arts District residency
The poppy is the state flower of California, the quail is the state bird. If California had a state food, it would have to be the taco. Between now and April 25, Bill...