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tipstools tips 2008 11 how to seed a pomegranate
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With a tart pomegranate glaze and crunchy orange sugar, these cookies are a holiday showstopper.
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Add a pop of color (and flavor) to boring ol' salads, and more ideas for those magic seeds.
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Three creative ways to use pomegranate seeds, which are in season and a festive addition to any meal
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This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.
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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.
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Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing.
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The pomegranate molasses glaze will give the chicken lots of color and a tart flavor that invigorate your taste buds.
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“I love the crunch and juiciness that the pomegranate seeds can bring to a rice dish. It brightens everything up.” -Elenaore Park, recipe tester
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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.
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Vegan
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Use extra stock in place of water for the most flavorful rice and grains.
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While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.
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Cooking
Buttery pie crust, homemade jam, and even DIY sprinkles make these the breakfast of champions.
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Pomegranate seeds sub in for cranberries in this bracing, colorful relish.
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Soaked, dried chickpeas, blended with a flurry of herbs and spices, are key to the best homemade falafel.
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Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.
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Use store-bought meringues and skip the first step, if you prefer.
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Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.
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Tips for buying, storing, and cooking with pomegranate, in season in December
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Salt will dissolve more easily before the oil is added, so make sure to season at the beginning.
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Making spaetzle at home is simple and satisfying. Serve it with buttery mushrooms or pair the naked dumplings with any saucy dish.
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Chia seeds form a gel when they’re soaked in liquid for awhile, making it a kind of high-protein analog to tapioca pudding. Though you’ll find tubfuls of chia pudding at your local health food store, it tastes especially good when cut with another texture like the yogurt here.
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