Pomegranate

Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.

This crowd-pleasing spritzer has no alcohol, but is full of bright, tangy flavor and fun. Serving in chilled martini glasses makes all the difference.

A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

The flavorful oil leftover from roasting carrots becomes an ingenious dressing with anchovies, pomegranate juice, and red wine vinegar. 

A grown-up Shirley Temple with holiday-spiced grenadine syrup, club soda, and a twist. Adding Scotch is up to you.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

If you've never known how to seed a pomegranate, we're here to help.

These are the Middle Eastern ingredients that senior food editor Andy Baraghani swears by.

It's time we let our grain bowls have a little fun.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.

Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.

Perhaps not strictly authentic, but delicious!

Left unadorned, these gummy candies look like precious gems, or they can be transformed into sparkly crunchy treats by tossing in coarse sugar before serving.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

This recipe will make more squash topping than you need, but the leftovers hold well and are a great addition to a simple salad.

We've flavored the lamb shanks with North African spices and woken up the rich meat and vegetables with a handful of pomegranate seeds and fresh mint leaves sprinkled on just before serving.

If you’ve given up on stovetop rice methods, you’ll love this hands-off oven technique.

Who needs cranberries when you can have pomegranate sorbet?

You can stuff this slawlike salad inside your pita, or eat it on its own.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.