A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
Author: Robert Aikens
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Yotam Ottolenghi
This one-pan dinner gets topped with yogurt sauce, radishes, and pomegranate seeds to add a fun layer of fresh tartness to the sweetly spiced pork and potatoes. If you're serving picky eaters, you can...
Author: Anna Stockwell
Author: Kathryn Matthews
Author: Sarah Dickerman
Wrap a mixture of spiced ground lamb and raw jasmine rice in layers of onion and bake in a low oven until the onions are fragrant and tender.
Author: Ori Menashe
Author: Sara Forte
Author: Marlena Spieler
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower "Couscous" with Dried Fruit and Almonds or any...
Author: Rhoda Boone
Good things do come in small packages. This quail is tender and juicy, and the marinade gives it a spicy sweetness. Best of all, you won't believe how easy it is-marinate, then it's less than 20 minutes...
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Author: Melissa Roberts
Author: Suzanne Husseini
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Author: Roberto Santibañez
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Author: Lora Zarubin
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Author: Alison Roman
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Author: Magdalena Wszelaki
Author: Kay Chun
This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can't buy a pre-cooked ham, ask your local butcher for a cured leg and follow their cooking instructions...
Author: Donna Hay
Author: Anton Nocito
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
Author: Melissa Clark
Author: Maria Speck
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a Shirley Temple.
Author: Rebecca Cate
A colorful treat that I often made for my grandchildren when they were growing up. The combination of creamy yogurt and sweet/sour pomegranate is wonderful.
Author: Salma Hage
Stop struggling to peel and slice superfirm squash. Just roast it whole, tear up the flesh, then sear it off in a skillet.
Author: Claire Saffitz
Author: Cristina Ceccatelli Cook
An elegant starter or side.
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm salad of wilted chard, crisp pomegranate seeds,...
Author: Rhoda Boone