Wolfgang Puck: Wednesday

Growing up in Austria, the only exotic spices I ever knew were the savory cumin and paprika we used in traditional goulash and the sweet cinnamon and ginger that almost always appeared in baked goods.

Every year at Easter, my mother would roast a ham for our family table. I still think first of pork when I'm planning my own Easter meal. I have to admit, however, that I've strayed from ham.

Next to Oscar and Emmy parties, probably the most sought-after reservation at Spago Beverly Hills is the Seder we hold each spring to celebrate the Jewish holiday of Passover.