Jeleh-ye anar is a simple and delicious dessert from Persian cook Mahin Gilanpour Motamed. It's made with just two ingredients: pomegranate juice and gelatin. If you like it sweeter, add sugar to the saucepan at the beginning of Step 2.
Serrano Ham and Arugula Salad with Pomegranate Salsa
This vibrant dish, layered with arugula, bright white slices of ricotta salata and strips of salty serrano ham, is the sort of composed salad that Suzanne Goin uses to showcase seasonal ingredients. Another of her favorite winter salads is made with blood oranges, dates and Parmesan cheese.
Pom-Pom is a nonalcoholic version of "cocktail stylist" Jerri Banks's Pomander, made with silver tequila and Falernum, a Caribbean liqueur flavored with lime. Falernum is available online and in some liquor stores.
Removing seeds from a pomegranate can seem tricky. "Don't worry, it is easy!" José Andrés says. His method: Cut the pomegranate in half across the middle, not through the stem; then wrap each half in cheesecloth and, holding it over a large bowl, hit it hard with a spoon or rolling pin. "Just hit it! Really hit it!" Andrés urges. Then open up the bundle and pick out the seeds, which should practically pop out.