Every cuisine has a sauce that’s an absolute essential—a ride or die, if you will. For South Asian food, this is a cilantro mint green chutney. It brings a punchy, herb-packed burst of flavor that goes with pretty much everything. This recipe combines cilantro, mint, and just the right amount of heat from green chiles, creating a balance of spice and freshness. Lime juice adds brightness, while cumin, sugar, and chaat masala add complexity. Use this as a zesty topping for your favorite dish or as a base for pani puri water (just add 1½ cups [360 ml] of water and strain), or make it creamy with yogurt or sour cream to use for spreading and dipping.

Slow-roasting Japanese sweet potatoes flesh-side down releases their natural sugars, caramelizing and deepening their sweetness. The flesh becomes incredibly tender, almost custard-like in texture, while the skin turns a rich golden brown and becomes slightly crispy. So don’t bother peeling them!…