Good Food
Holi, Nowruz, new pasta shape, tacos
Spring has sprung and celebrations are here. Chef Hanif Sadr speaks about the cuisine of Northern Iran and Nowruz, the Persian New Year.
By Evan Kleiman • • 56m ListenSpring 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.”
In this episode
6 storiesCelebrating 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.
Read the story10 minCelebrating 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 over evil.
Read the story10 minSeedless 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 tangerine for generations.
Read the story8 minThe 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 contrast,” the idea of experiencing different textures in the same bite.
Read the story10 minEat 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 Esparza wants you to eat as many tacos as possible.
Read the story7 min‘In the Weeds’: a family empire built on masa
Tacos are life in LA and every great taco starts with a great tortilla. Good Food’s annual Tortilla Contest has taught eaters that supermarket brands will always be trumped by a homemade dark, yellow corn or fluffy flour version from a tortilleria.
Read the story10 min
