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When you think of food-focused holidays in March, St. Patrick's Day may leap to mind. But before you start counting clover leaves, there's some other math to do. Pi Day, celebrated on March 14, pays homage to the mathematics of a circle with, of course, pie.

At the fusion brainchild of a Ilan Hall, you can eat bacon-wrapped matzo balls, gefilte fish and chips, and Manischewitz-braised pork belly all in one sitting. It's Scottish-Jewish food at it's finest — even if there isn't much competition.

Georges Bizet is only known for one opera — but he packs more hummable tunes than usual into it. This production features Roberto Alagna as Don Jose.

This protein-rich ingredient has an important place at the Indian table. It's used to tenderize meat, as a souring agent and as a base for curries, as well as in desserts. Making your own yogurt is simple, and cooking with it isn't too complicated, if you know a few tricks.

Every region in India, every area, every house, every cook within every house has a favorite version of this warm blend of spices, says food writer Monica Bhide. Its potency didn't appeal to her when she was a child, but she grew to appreciate the magic behind garam masala.

Combat photographer Joao Silva is at Walter Reed Army Medical Center, where he's recovering after losing his legs in an explosion in October. Greg Marinovich is a Pulitzer Prize-winning photographer who was shot four times while covering conflicts. Silva and Marinovich talk about life as war photographers with Fresh Air's Terry Gross.

The fermented soybean paste long used in Asian cooking is now commonly found in U.S. food stores. With its bold flavors and colors, a dollop of miso can help transform simple ingredients into an unusual, delectable and elegant meal in a matter of minutes.

Thanks to Donizetti, the historical figure Anne Boleyn has been sung by some of the world's greatest divas — from Maria Callas to Montserrat Caballé. With this new Vienna production, Anna Netrebko joins the list.

Rossini was a genius composer, but he was also practical. After moving to France he needed a quick hit, so he remade one of his earlier operas, Maometto II, a story of conflicting passions and divided loyalties.

You might think those scraps are past their prime, but think again. You can give old bread a delicious second life in soup, salad, desserts and more.