Wow guests at your next barbecue with vegetarian kebabs of juicy peaches and the Indian cheese called paneer, marinated in yogurt and spices. (Though not traditional, tofu subs in beautifully for the paneer.) Chaat masala spice blend adds a tangy, smoky, intriguingly sulfurous flavor, but the dish is great without it too.
Unlike grocery store chutney, which can be quite sweet and one-dimensional, this sauce cooks up tangy, fruity, spicy, and bold. Serve it with samosas, spoon it onto bruschetta or a cheese plate, or smear it in a turkey sandwich.
You couldn’t ask for a better partner for lamb’s mildly earthy flavor than nectarines, used here in a quick jam and sizzled on the grill. Choose fruit with red-tinged flesh for an especially pretty presentation.
Think of this as “new and improved” borscht, with fruit and mint added for freshness and subtle spices for intrigue. If you like, roast extra beets to eat later in the week; they keep several days in the refrigerator.
Subtle seasonings and a full, plummy flavor make this jam one of our all-time Test Kitchen favorites. You’ll need cheesecloth as well as half-pint canning jars. This recipe can be either refrigerated for a month or canned and kept for up to a year.