Pomegranate-Glazed Pork Skewers with Dill-Onion Marinade
Cookbook author Paula Wolfert learned how to make these herby, tangy skewers on an adventure in the Caucasus Mountains. The same marinade is also delicious with chicken thighs or extra-firm tofu. The onions are traditionally grated by hand, but the marinade comes together in seconds in a food processor. This recipe is adapted from one in Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (Mortar and Pestle Press; $35).