The recipe for Roasted Red Pepper and Pomegranate Sauce over Pan-Seared Tofu (“Saucy Sauces”) in your February issue calls for pomegranate molasses. I’ve never heard of this. Where can I find it, or how can I make it?
—Charlene Stone, via e-mail
You can find this tart syrup in Middle Eastern and specialty stores. Or make your own: Gently boil 100 percent pomegranate juice until it reduces to a syrupy consistency.
Straight from the source
Thank you for your magazine and for inserting journal references directly into the articles. It helps readers like me feel comfortable with your research sources.
—Sharon Glancy, via e-mail
All salmon are not created equal
Cheers to you for your sustainable-seafood article (“Is Eating Seafood Sustainable?” January 2007). I’m a salmon gillnetter in Alaska. When recently marketing my catch, I discovered that many restaurants that claim to offer the finest-quality seafood are still serving Atlantic farm-raised salmon. It’s important for the public to know that farm-raised salmon is no match for healthy, wild salmon.
—Vicki Gardner, via e-mail