Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
“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.