This week, we invite you to explore the holiday foods of a number of culture and cuisines. Faith describes a crispy rice dish she ate while celebrating Persian New Year, Chris recommends Jamaican in Hartford (have you tried Dunn’s River Restaurant?) and David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody’s favorite unleavened cracker. We’re talking about Matzo Nachos, people! Plus, Connecticut architect Martina Lind joins the party to share her favorite Korean dishes and tell you where to get the silkiest tofu in seafood broth in New York City and we open a beautiful single vineyard Sauvignon Blanc.

<p>This week, we invite you to explore the holiday foods of a number of culture and cuisines. Faith describes a crispy rice dish she ate while celebrating Persian New Year, Chris recommends Jamaican in Hartford (have you tried Dunn&rsquo;s River Restaurant?) and David Kirschner, the recipe creator behind the book Matzo, shares some fun ways with everybody&rsquo;s favorite unleavened cracker. We&rsquo;re talking about Matzo Nachos, people! Plus, Connecticut architect Martina Lind joins the party to share her favorite Korean dishes and tell you where to get the silkiest tofu in seafood broth in New York City and we open a beautiful single vineyard Sauvignon Blanc.</p>

Listen to the Faith Middleton Food Schmooze on WNPR radio Thursdays at 3pm and 9pm, and Saturdays at noon.

Faith Middleton Food Schmooze

We’re welcoming spring—and spring’s food holidays—with recommendations for Persian New Year, Easter, and Passover. Michele Streit Heilbrun’s Matzo co-author chef David Kirschner shares recipes for Passover and ALL year long and we open a Sauvignon Blanc called Nimbus that pairs perfectly with Easter ham or Matzo Brei.

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