Bean Soup

– Courtesy of Chef Suvir Saran

This bean soup is hearty, smoky and rich. Instead of using a chicken or vegetable stock, the flavor is built by frying the spices in oil before adding the vegetables, bacon and beans. When used together, the spices – red chiles, bay, cloves, cinnamon and peppercorns – act as the Indian version of a bouquet garni.

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Bolognese Ragu

– Courtesy of Chef Danielle Alvarez

A wonderful meat sauce originating in Bologna, Italy. Traditionally paired with tagliatelle pasta, but can be served with any favorite pasta shape. Pair with a Sangiovese red wine from Tuscany.

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