Bobby really delivers two more winners with his Bulgur Salad and Tandoori Spiced Chicken Breasts with Grilled Tomato Jam and Herbed Yogurt. The bulgur salad packed a punch with the acidity of lime juice and the brightness of the serrano chile; the grilled tomato jam with balsamic vinegar and saffron took an ordinary dish to above-ordinary levels. The only real flaws were ones of my own making:

• Use canola oil or a good (but not extra virgin) olive oil! The olive oil should not impart much flavor to the dish.
• Store the dressing in a separate bottle and apply as necessary. Do not drizzle all the dressing over the bulgur salad or you will turn a fluffy bulgur salad with crisp fresh veggies into a soggy mess.
• I doubled the tandoori spices, which turned out to be a mistake. Way too much for 4 lbs of chicken!

Done right, the flavors are bold and intense—in my opinion, perfect for summer.