Pomegranate molasses was the topic of my very first column in ELLE à Table when I started writing for the French cooking magazine in the spring of 2008. (Pick it up if you’re ever visiting France!)

In this article I shared my enthusiasm for this amazing ingredient, obtained by reducing pomegranate juice to a thick, dark red syrup. A staple of Lebanese and Persian cuisines in particular, this fruity and acidic condiment is a treat for fans of tart flavors, of which I am a card-carrying member.

In fact, pomegranate molasses is one of my secret weapons when I want to add a little zing to my cooking, an extra trilling note that will be hard to put your finger on but will make all the difference. I may add a few drops to a vinaigrette, stir a spoonful into a yogurt sauce for bulgur, and use it in muhammara of course. I have glazed duck breasts and fish fillets with it, and seasoned mashed root vegetables as well; it is particularly good with celeriac and parsnips.

When dessert time rolls around, pomegranate molasses can be used with a light hand to season fruit salads (especially berries and blood oranges) and poured over roasted figs, to be served with fresh cheese.

In the recipe I am bringing to you today, pomegranate molasses lends depth and sparkle to a lively marinade for a cut-up chicken. Thus voluptuously coated, the chicken goes into the oven (the stovetop or the grill are equally good options depending on your preference and the weather) and comes out fall-off-the-bone tender and divinely caramelized. It is irresistible.

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Planning a trip to France, and not sure what to bring back as an edible souvenir for yourself, or a thank you gift for the kind soul who’s watching your dog/goldfish/child while you’re away?

I have twelve suggestions of artisanal products that are typically French, won’t break the bank — all items are under 10€ — and will actually get used and eaten in your or your friend’s kitchen when you get back.

Those are all easy to find, too. For each item I’ve recommended where to look!

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Inspired by a recent episode of the Happier podcast on the most valuable advice listeners had ever been given, I put out a call on Twitter and Facebook for Chocolate & Zucchini readers to share the best cooking advice they have ever received.

Here are the 40 nuggets of wisdom that resonated with me the most. Thank you so much to everyone who contributed, and please add your own best advice in the comments!

On Cooking

Your hands are the most important tool in the kitchen. (Mark)

Buy the best ingredients and utensils you can afford.

Always use a bigger bowl/pot/cutting board than you think you need. (Susannah)

Always be tasting.

Clean up as you go.

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The French Market Cookbook came out just two years ago, and this anniversary is the perfect opportunity for me to thank those of you who bought the book. Your support and trust mean the world to me.

Two years after the release, I continue to hear such great feedback on the recipes and tips I’ve included, it fills my heart with a joy and pride I could only express by bringing over a batch of savory pebronata canelés for you (page 90), or maybe a peach and cardamom clafoutis (page 93), if you lived next door to me (and wouldn’t we have a blast? imagine!).

It has been so incredibly rewarding to hear about the meals you’ve cooked from the book, whether it’s by email, in person when I get to meet some of you, and on social media. Thank you so much for sharing (and don’t forget to tag your recipe pictures with #frenchmarketcookbook!).

To express my gratitude and celebrate this two-year anniversary, my publisher and I have five copies of the book to give away. You get to keep it just for yourself if you don’t yet own a copy, or treat someone to a special gift if you do (tell me whom you’ll give it to!).

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