molasses

During my visit, a convention, limited valet, and general crowding from the adjacent stadium created a kind of urban molasses.

Add spiced chickpeas, peppery arugula, a drizzle of pomegranate molasses — and suddenly, you’re not eating for fuel.

Add unexpected flavors like ginger, sesame oil, yuzu or even pomegranate molasses.

The classic pineapple-and-cherry garnish still has its fans, but today’s glazes go beyond tradition — honey, molasses, fruit preserves, hot sauces, vinegars.

Brown sugar gives it a molasses depth and I hold back on the white sugar so things never veer into cloying.