Pomegranate

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.  Slideshow: More Pomegranate Recipes

Winter salads can be drab. That’s where jewel-like pomegranate seeds come in.

Cookbook author Maria Helm Sinskey’s favorite holiday cocktail is a mix of freshly squeezed pomegranate juice, rye, burnt orange zest and a little simple syrup.

Pomegranates have a bright, sweet-tart flavor that can be incorporated into all kinds of meals. We love putting the seeds in a salad with persimmons, purslane, and pepitas; the juice also pairs well with cherries and chile for a spicy glaze, perfect on black forest mousse cake. Not to mention, pomegranate also makes for tasty cocktails, smoothies, seafood dishes, vegetables, and more, so you can pretty much enjoy it any time of day. Read on for some of our favorite ways to use it.

Just in time for the peak of fall produce, Gail Simmons gave us a genius tip for getting the most deliciousness (and the least mess) out of a pomegranate without turning the kitchen into a crime scene.