Red, white, and blue: 3 tasty recipes for Election Day

In a large soup pot, heat half of the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic, crushed red pepper, rosemary, sage, and pancetta. Cook, stirring occasionally, for about 5 minutes to allow the flavors to intermingle and develop. Add the beans and the chicken stock. Bring the liquid to a boil, reduce to a gentle simmer, and cook until the beans are tender, 1 1/2 to 2 hours.

With a slotted spoon, transfer the large pieces of stuff — the herbs, the pancetta, and the onion pieces — as well as about half of the beans to a sided baking sheet. Pick out some of the pancetta and chop it for a garnish for the soup, if you like. Then discard all but the beans.

Purée the removed beans with a couple tablespoons of olive oil and some salt and pepper and return the purée to the pot. Sautee shredded escarole and cook until wilted. Add prepared horseradish to the escarole. Taste and add additional salt and pepper if needed. Serve in warm bowls over escarole with any reserved pancetta and an additional drizzle of olive oil.

In a wide heavy-based saucepan, heat about 3 tablespoons of the olive oil over medium-high heat until very hot. Add the shallot and pepper flakes and stir until the shallot is barely browned, about 2 minutes. Add the rice, and cook over medium-high heat stirring with long strokes, until you see that each grain has been coated with the oil and looks separate, about another 1 to 2 minutes. Pour in about 1/4 cup of the wine and boil until the wine is almost completely absorbed. Do not let the pot become completely dry; a little liquid should still be on top of the rice.

Add a couple ladlefuls of the hot broth to the rice and stir well every minute or so until almost all of the liquid has been absorbed. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Add another ladleful of stock, the remaining wine, and about a tablespoon of olive oil. Continue to cook, adding more stock as needed and stirring, until the risotto looks creamy but is still al dente, about 20 minutes. Add beet puree, diced beets, and pink peppercorns.

Add a final drizzle of olive oil, the butter, and Parmesan cheese, and stir with a wooden spoon until well combined and cohesive. Season to taste with salt, if needed. Serve in bowls and top with Taleggio cheese. Serve immediately.

Shake gin and blue curaçao over ice in a martini shaker. Pour into a chilled martini glass. Float Franciacorta or Prosecco on the top. Garnish with twist of lemon.