Pomegranate molasses has a taste that is sweet but with a tartness reminiscent of cranberries that is satisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is glazed with flavor. Don’t forget to spoon the sauce at the bottom of the pot over each serving as you won’t want to miss a drop! (See page 139 for a discussion of pomegranate molasses.) Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you prefer to avoid this, simply keep them away from the edges of the pot or cover with sauce.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.