Tangy Pomegranate Hummus

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I suck at making hummus. There, I said it. For reasons unbeknownst to me, every attempt I’ve ever made has resulted in “this is kinda good but the store-bought version tastes so much better”-style hummus.

Until I stumbled upon my secret ingredient: pomegranate molasses.

Sweet-and-sour pomegranate molasses took my hummus-making attempts from okay-ish to “wow, this is actually really delicious and I would like moar now, pls.” Pomegranate molasses might be more at home in Iranian-style braises than Levant-style hummus, but hey, it works.

Just don’t talk to me about chocolate hummus. Even I draw the line at that.

Tangy pomegranate hummus

Ingredients:

1 15-ounce can chickpeas, rinsed
1/3 cup tahini
3 tablespoons lemon juice
1 teaspoon harissa paste
1 tablespoon pomegranate molasses
Salt
Olive oil, Aleppo pepper, and warm pita bread, for serving

1. Set aside 2 teaspoons chickpeas for serving. Process tahini, lemon juice, harissa, pomegranate molasses, and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.

2. Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with warm pita bread.

Crepes with Caramelized Bananas, Whiskey, and Walnuts

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These sweet and sticky bananas are begging to be piled atop fresh crepes for a decadent weekend brunch. Fortified with whiskey and walnuts, this dish is a pinch to make, especially if you cook the crepes ahead of time.

Crepes with caramelized bananas, whiskey, and walnuts

Ingredients:

One quantity crepes from this crepe recipe (minus the dark chocolate sauce)
2 tablespoons avocado or other neutral oil
5 bananas, peeled and halved lengthwise
1/2 cup packed brown sugar
1/2 cup whiskey (bourbon works well here)
1/2 cup walnuts

1. Heat oil in a large skillet over medium-high heat. Add the bananas, cut side down, and sprinkle the brown sugar evenly over the top. Cook bananas until heated through and sugar is melted, about 5 minutes. Add whiskey and flip bananas over. Add the walnuts and cook until the bananas are caramelized and the whiskey has reduced to a syrup. Serve over crepes.

Tuna Tiradito with Aji Amarillo Leche de Tigre

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Tiradito is a Peruvian dish of raw fish that’s similar to ceviche: sashimi-style fish in an acidic sauce — a testament to Peru’s legacy of Japanese immigrants and their influence on Peruvian food. Perfect as an appetizer and adapted from a Food & Wine recipe, this tiradito sits in a citrusy sauce spiked with aji amarillo chiles. The aji amarillo is essential here: it gives this dish a piquant heat and pop of color that looks striking against a garnish of blue potato chips.

Tuna tiradito with aji amarillo leche de tigre

Ingredients:

1/4 cup jarred aji amarillo paste
1/4 cup lemon juice
1/4 cup orange juice
1/2 teaspoon sea salt
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1/3 cup olive oil
3/4 pound sushi-grade tuna, cut into 1 1/2- x 1 1/2- x 1/4-inch-thick slices
1 small bowl blue potato chips
1/4 cup chopped salted roasted peanuts
1 teaspoon toasted sesame seeds
1/4 cup sliced green onions

1. Place aji amarillo paste, lemon juice, orange juice, salt, garlic, and ginger in a blender; process until smooth. With blender running, slowly add oil in a thin, steady stream until sauce emulsifies.

2. Spread sauce on a large rimmed platter and arrange tuna slices over sauce. Sprinkle with chips, peanuts, sesame seeds, and green onions, and serve.

Garlic Green Beans

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Garlic green beans are a takeout staple, but this homestyle version is so easy and versatile, you’ll wonder why you ever ordered out to begin with. If I can find East Asian long beans, I prefer to use those, but your run-of-the-mill green beans work just as well. And instead of the traditional step of deep-frying the green beans first, this recipe modifies that step with far less oil, making these simpler and healthier.

Garlic green beans

Ingredients:

3 tablespoons vegetable oil
3 cups trimmed green beans, about 3 inches long
1 tablespoon minced garlic
1/2 teaspoon sugar
1 teaspoon Thai seasoning sauce (you can substitute Maggi seasoning sauce or even soy sauce)
1 teaspoon oyster sauce
1/2 teaspoon sugar
Pepper

1. Heat 2 tablespoons oil in a wok over high heat. Working in two batches, stir-fry the beans until they begin to wrinkle, about 2 minutes. Drain on paper towels.

2. Once cooled, pour out most of the oil until about 1 tablespoon remains. Heat the wok over high heat again until the oil is shimmering, then add the garlic, green beans, sugar, Thai seasoning sauce, and oyster sauce. Stir-fry until the green beans have absorbed the sauce and the garlic is fragrant, about 2 minutes. Remove from heat and add a dash of pepper and serve.

Mozzarella, Anchovy, and Caper Pizza

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I love anchovies but avoided them on pizza for years because, well, I grew up watching Teenage Mutant Ninja Turtles and if there’s one thing Michelangelo taught us, it’s that anchovies on pizza are gross.

As it turns out, Michelangelo was totally wrong. Anchovies are the salty-savory umami bomb your pizza needs, and this simple pizza is proof of that. Add a handful of briny capers and you’ve got yourself the perfect casual weeknight dinner.

Mozzarella, anchovy, and caper pizza

Ingredients:

Olive oil
1 clove garlic, peeled and thinly sliced
1 small handful basil, leaves picked
1 14-ounce can tomatoes, whole or pureed
Salt
Pepper
10 anchovy fillets packed in olive oil, drained
1/4 teaspoon red pepper flakes
1 teaspoon capers, rinsed and drained
Juice of 1/2 a lemon
8 ounces mozzarella
1 tablespoon chopped parsley
1 pound pizza dough

1. Make the tomato sauce: Heat a medium saucepan, add a splash of olive oil and the garlic and gently cook. Once the garlic has turned lightly golden, add the basil, the tomatoes, and salt and pepper to taste. Simmer gently for 20 minutes, mashing the tomatoes until smooth (if whole), then set aside.

2. Add the anchovies to a bowl with the red pepper flakes, the capers, two teaspoons olive oil, the lemon juice, and mix. Let the anchovies sit in the marinade for 15 minutes.

3. Preheat the oven to 425F degrees, roll out the pizza dough, and transfer to a oven-safe pizza pan.

4. Depending on how saucy you like your pizza, smear 4 to 6 tablespoons tomato sauce over the pizza base. Scatter torn up pieces of mozzarella over the top. Lay on the anchovies, scatter over the capers, and sprinkle with a little parsley. Drizzle with the leftover marinating oil and cook until crisp and golden, about 15 to 17 minutes.