As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
“Figs?” she asked, “What about putting a little pomegranate molasses in them?” She took me into the kitchen, and poured two slow-moving drops of the stuff onto the end of a fork and put it in my mouth. It was a flavor new to me– sweet, sour, full of depth. It was exactly what the figs needed to make them interesting without taking over the dessert. I learned something new.