We’re celebrating spring in this week’s episode with time-honored rituals and new traditions to welcome light, warmer weather, and connection with family and friends!

In honor of the changing season, we’re sharing a few ways that we like to celebrate. Sonya offers her strategies for hosting Passover, including ways to make it a little easier and more collaborative for everyone. She’ll also share her go-to menu, as well as her favorite make-ahead dishes like savory potato kugel, which reminds Kari of a Midwestern casserole that her family serves at Easter.

Kari tells Sonya all about her delicious new “Spring Turkey” tradition; it’s a version of Thanksgiving inspired by her aunt. There’s only one rule: gather family and friends around the table to share a meal. Also, wear a pink boa!

We hope you’re as excited as we are to cook tasty, seasonal food and celebrate the arrival of spring.

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Links to recipes and favorites from this week’s show:

Sonya’s shawarma eggplant with zhug

Cast iron potato kugel from Smitten Kitchen

Kari’s family’s strawberry jello and pretzel “salad” from Taste of Home

Cheesy potato casserole

Haroset recipes from around the world, via The Nosher

Ina Garten’s Green Green Spring vegetables recipe

Cilantro mint sauce from Chinois/Wolfgang Puck

Alison Roman’s wine-braised short rib for the NY Times

Zoe Bakes’ pavlova recipe

Tyler Florence’s flourless chocolate cake

Shannon Sarna’s matzah toffee

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