Our editors always have these in the fridge and pantry.
“I have a lot of fond food memories from going to school in Syracuse, New York—reuben fritters from Kitty Hoyne’s Irish Pub, scoops of ice cream piled high at Gannon’s, sushi from Bleu Monkey Cafe. But luckily, one of my favorites doesn’t have to be just a memory. At Pastabilities, an Italian restaurant in downtown Armory Square, the signatureat Wegmans, so I’ve been bringing jars home long after college graduation.
“I’m cooking more than ever these days, but that means that dinner prep has to be as streamlined as possible. This jammy, not-too-spicy harissa paste is the key to one of my go-to: Mix with a squirt of tomato paste, a couple cloves of minced garlic, a dash of cumin, some olive oil, and salt and pepper, and slather on chicken thighs. Roast on a sheet pan over a bed of oiled and seasoned canned chickpeas until everything is cooked through, golden brown, and crispy.
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