Recipes


Chutneys are typically a sweet, sour, and savory combination of fruits, vegetables, and spices that are cooked to a stewed consistency. CIA Chef John Kowalski explains, “Chutney contains fruit and sugar to give it a sweet taste, and almost all chutney contains vinegar and perhaps onions to give it a corresponding sour flavor. Like jams and jellies, chutney can be chunky or smooth. In India, spicy chutney is usually served with curry and often with cold meats and vegetables.”


So off we go, on the hunt for a new and simple side dish. This is definitely one to keep in mind when you’re making a stir fry or other Asian-influenced dish. It’s especially useful since you can make the drizzle ahead of time, pop the vegetable in the oven, and get to work at the stove making the rest of the meal. The cauliflower or broccoli needs no attention as it roasts, only the sound of the buzzer to remind you to take it out of the oven.


This soup has tailgating or sidelines or post-game meal written all over it. It’s thick from the lentils, and fragrant with cumin and coriander. If you are familiar with Indian food, it might remind you of a soupy version of dal, with satisfying small cubes of chicken nestled throughout. And it’s made in a slow cooker, which means that if you are serving it after you come home, it’s right there waiting for you, like a warm hug.