Mymouné Pomegranate Molasses
Twenty years ago when John Willoughby, the former executive editor of Gourmet magazine, sang the praises of pomegranate molasses, I, of course, made fun of him for suggesting yet another hard-to-find ingredient. As usual, I was wrong and he was right. I now use this simple ingredient every week, adding it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour. I discovered this brand through a restaurant in Cambridge called Moona. The bottle will last a long time, and it is so much better than the sweeter, less balanced supermarket products.