A simple mix of aromatic spices is rubbed on this pork loin before it's cooked and drizzled with a slightly tart sauce.
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
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...
Author: Anna Stockwell
Author: Kathryn Matthews
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers,...
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
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...
Author: Melissa Roberts
Author: Sarah Dickerman
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...
Author: Rhoda Boone
Author: Yotam Ottolenghi
If you don't have a grill or a gas stovetop, you can broil the eggplants in the oven, turning occasionally, until charred and tender.
Author: Kamal Mouzawak
Author: Marlena Spieler
Author: Najmieh Batmanglij
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Author: Elise Bauer
Author: Alison Roman
Author: Robert Aikens
Author: Sara Forte
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...
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...
Author: Donna Hay
Author: Kay Chun
Author: Roberto Santibañez
This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.
Author: Magdalena Wszelaki
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: Adeena Sussman
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Make sure the cake pan you're using is at least 2" deep; the batter will rise to the very top while baking and will overflow in a shallow pan.
Author: Claire Saffitz
Diana Kennedy Mexican recipe for regional guacamole.
Author: Diana Kennedy
Author: Jayne Cohen
Author: Cristina Ceccatelli Cook
Author: Kris Wessel
Author: Yotam Ottolenghi
Author: Melissa Clark
Author: Molly Stevens
Who needs cranberries when you can have pomegranate juice?
Author: Alison Roman