Versatile aioli for roasted artichokes, meats and more.
– 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.
Extra virgin olive oil, cherry-infused balsamico and orange zest add new flavors and depth to this breakfast classic. Fresh berries work best, but can be substituted with frozen berries in a pinch. Raspberries and blackberries are also equally delightful.