– Courtesy of Chef Nathan Lyon
Fresh and crisp springtime salad.
– 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.