Danny Kim

Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.

The tart sweetness of the pomegranate relish cuts through the richness of the lamb.

“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester

Homemade beef stock is richer and more flavorful than store-bought, adding lip-smacking depth to your soups, sauces, and braises.

Pomegranate adds an appropriately seasonal touch and almonds add a crunch to this Museli.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

This recipe is ripe for reinvention; use different breads and add-ins to vary the flavor.

Ginger and turmeric have anti-inflammatory powers, the juices deliver vitamin C, and staying hydrated is always a good idea. As for the Quantum Cold & Flu Liquid Extract? It’s touted as a “highly effective” herbal elixir. We’ll take their word for it.

“Yogurt lightens this riff on hummus. It’s fantastic with pita chips or crudités.” —Chris Morocco, associate food editor

“Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste.” —Sue Li, recipe developer