In search of a cocktail festive enough any time of year? Turn to this spritzy pomegranate refreshment. It starts with a ginger-spearmint syrup, then gets a dose of vodka and a handful of elegant pomegranate-seed ice cubes. Watch the video, make the recipe, and sip to feel instantly invigorated.
The beginning of March is a funny fruit season. Despite living in Northern California, where produce is typically bountiful, the fruit section seems pretty dismal lately, save for the large triangular stacks of citrus fruit. Here's a fruit salad to satiate you until Spring officially begins and brings in apricots and fragrant strawberries.
Your taste buds will delight in the textural roller coaster: first, you'll crunch into the pomegranate seeds and pistachios, which pave the way for velvety goat cheese, and finally burst into the juicy pockets of the citrus fruit and kiwi. This sweet-sour salad is like nature's most succulent bowl of SweeTarts.
Holiday festivities are neither the time nor place for a drink that requires an extensive ingredient list or excessive time spent mixing each drink. Instead, turn to a classic category, champagne cocktails, when looking for a drink whose wow factor far exceeds the effort expended, so you can get on with the celebration at hand.
Crisp sparkling wine is elegant and festive enough on its own; a splash of mouth-puckering pomegranate liqueur and a fragrant lemon twist simply elevate it to the next level. It's sure to start your night off right, whether you choose to make these cocktails to order or decide to place the requisite ingredients next to the simple recipe for a self-service cocktail bar.
We get it, pomegranates aren't the most approachable fruit. There's the tough peel to deal with, and then all the seeds to carefully get out, but believe us, it's so worth the effort. This Fall favorite is an antioxidant powerhouse — we're talking superfood status — and not too shabby when it comes to vitamin C, potassium, and fiber. This Fall, be adventurous, seed your own pomegranate, and then make at least two of these recipes.
Only in the past few years have pomegranates made their way into the culinary spotlight, both for their rich taste and their health benefits. That might sound surprising, considering that they're one of the oldest known fruits and have been used as spices, in grenadine syrup, as yogurt toppings, and with everything in between. Take this quiz to see how much you know about the unique fruit.Take the Quiz
If you haven't been taking advantage of the bounty of pomegranates, you should do so now, before they're no longer in supermarkets. Enjoying these tart, tannic red globes, with their garnet-hued, jewel-like arils, is a festive way to celebrate the start of the New Year. Want to know more about buying, preparing, and enjoying pomegranates? Read on.
Add some zip to your Autumn menus! Pomegranates may require a lot of effort, but the rewards are worth it. Now in season, the antioxidant-rich fruit is an ideal addition to the family meal. While some tots jump at the chance to chomp on the fruit's tangy, juice-squirting seeds, bottled pomegranate juices still protect against free radical damage. Use these recipes to introduce your family to the power of the pomegranate.
- New Yorkers have finally come around to embrace the Michelin guide.
- New Yorkers have finally come around to embrace the Michelin guide. — New York Times
- The new Angel Red pomegranate boasts arils without a hard seed in the middle. — Wall Street Journal
- A sneak peek at Kitchen Impossible, the new DIY show from Danny Bonaduce. — Los Angeles Times
- Brilliant idea: use carrot juice as stock. — San Francisco Chronicle
- Madhur Jaffrey on the similarities between Sri Lankan, Malaysian, and Indonesian cuisines. — Boston Globe
- Kevin Kosar's new tome, Whiskey: A Global History, demystifies the spirit. — Washington Post
- Condiments old and new worth getting to know in the kitchen. — Chicago Tribune
Looking for a new way to spice up your cooking life? Try pomegranate molasses, a dark liquid used to impart a tangy, sweet flavor in dishes, particularly those of Middle Eastern origin.
Despite the name, pomegranate molasses isn't truly molasses, which comes as a byproduct of cane or beet sugar processing. Rather, this deep purple reduction, which has the consistency of maple syrup, is made by cooking down the juice of pomegranates with lemon juice and sugar.
Historically, the resulting substance is used to bring a fruit-forward pucker to meats and dishes such as muhammara, a Syrian red pepper, walnut, and garlic spread. But its uniquely nuanced taste makes it an ideal flavor booster for much more, including soups and stews, and desserts such as ice cream, cake, and candy.
The ingredient is widely available in Middle Eastern markets. Have you ever cooked with pomegranate molasses?
Among my many cooking resolutions for the new year, I've made a pact with myself to reduce my food waste. So when I was in desperate need of a cocktail while watching this year's Golden Globes, I made sure to use ingredients I already had on hand.
The Isle of Pines, a cocktail named after the Cuban island just south of Havana, fit the bill. It is straightforward but has all the attributes — sweet and tangy, with a slight edge — that I look for in a cocktail. See the simple recipe when you read more.