Sticky Pomegranate & Ginger Chicken Recipe

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Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.

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Do you HAVE to Peel Ginger? This Recipe Developer Doesn’t Think So

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I’m just gonna come right out and say it: I don’t peel ginger at home, and I’m sure as hell not about to start. If you look at almost any recipe on our site or in the mag (save this one), you’ll notice that fresh ginger is pretty much always called for in peeled form. I’ve developed dozens of recipes to date that call for peeling ginger (always with a spoon) before grating, slicing, or chopping it. I did so because that’s more or less the protocol around these parts, and because I was trained in professional kitchens and it’s just what you do. But when I’m cooking for myself, my husband, or my friends, those self-imposed rules become flex…extremely flex.

Quick Pan-Roasted Salmon with Miso-Honey Sauce

I currently work alongside some very opinionated Bon Appétit Test Kitchen editors, so trust me when I say that outing myself on this matter doesn’t come easily or without risk. I certainly won’t be surprised when senior food editor Chris Morocco reads this article and comes over to my station in a quiet, bewildered fury to question my antics. But I just turned 30, which apparently means I’m a full-on adult, and part of being an adult is being honest with yourself and steadfast in your convictions (or whatever). So to all the skeptics out there (still lookin’ at you Morrocco), here are all the reasons why I do not and will not peel my ginger:

1. I have noticed little to no perceptible flavor difference between peeled and unpeeled ginger.

2. Peeling ginger in an effective and waste-free manner—i.e., taking the time to get around all those little knobby bits instead of ripping them off and throwing them away when nobody is looking—takes a whole lot of time, and who has a surplus of that?

3. I’ve never heard anyone say anything about ginger skin being « bad for you, » and I’d venture to say the skin likely contains some nutrients that are otherwise going to waste.

4. If you’re really worried about it, any dirt or bacteria on the outside of a piece of ginger can be easily removed with a scrub brush and some good ol’ water.

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Photo by Alex Lau, Styling by Andy Baraghani

Peeling ginger is the most annoying thing about making these delicious Ginger Scallion Ramen Noodles. Don’t even bother!

There is one—and only one—scenario in which I endorse peeling ginger, and that is when you happen upon a piece that’s been in the bottom of your crisper for two months, and the skin has turned sad and wrinkly, but it’s literally all you have to lean on to enhance your meal. I get it; I’ve been there. This is a moment when consuming the ginger peel may in fact leave something to be desired—it’ll be tough and fibrous and has probably taken on a whole bunch of nasty fridge flavors. If that’s the case, lose the peel. A last word of advice: if the ginger at the supermarket looks like it does in the aforementioned scenario, skip it. That sad, stanky old ginger isn’t doing anything for anybody.

Feel liberated? How about some salmon with a gingery miso sauce?

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These Butternut Squash, Coconut, and Ginger Muffins Will Turn You into a Morning Person

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If you know me, you know I have mixed feelings about mornings. Sure, sure, a steaming mug and a scenic sunrise is quaint, but I’d rather spend those 30 minutes tangled in my warm sheets instead. Never have I ever had one of those idyllic coffee commercial moments where I gleefully spring out of bed before my alarm, just to sit at the kitchen counter by myself at 6 a.m. BUT, I will always hop out of bed for muffins. Moist, fluffy, pillowy muffins. And this brand new recipe for butternut squash, coconut, and ginger morning glory muffins from senior food editor Anna Stockwell is no exception. If you weren’t a morning person before, trust: these muffins will get you.

Normally, morning glory muffins are chock full of grated carrots (and maybe some raisins for pizzazz), but this new riff exponentially increases the cozy factor with doses of nutty coconut, fresh squash, and a bright ginger zing. I already know what you’re thinking: “Vegetables? In the morning?!” To which I’d respond, “Have you seen the dazzling brown sugar crystalline crust!?”

It helps too that they come together so easily you could make them half asleep. And let’s be real, we know you will be. But after just 30-ish minutes in the oven (i.e. the amount of time you spend staring into space in the shower), you can be chowing down on a batch of muffins so satisfying, you’ll question why you ever hated mornings in the first place.

Get the recipe:

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