Why not slip a little something modernist on the holiday table along with the cheese balls and beef logs? Recently I've been
obsessed to the point of possessed with shishito peppers. Shishitos are about the length of a jalapeno but thinner and more malleable to the touch. They're also not quite as fiery but definitely pack a healthy dose of lingering, pleasant heat.
Continue reading »
The fruit's seeds can be eaten raw, used as a garnish for salads, or juiced as a base for soups. Removing the seeds can be frustrating, but with this
quick how-to video prepared by our very own J. Kenji Lopez-Alt you'll be doing it like a pro in no time.
Continue reading »
Pomegranates are expensive. Their nectar stains like beet juice. And if you're successfully able to crack one open and extricate the seeds without having them burst all over your shirt, you still run the risk of your fruit having gone off, as checking for over-ripeness is rather difficult. So even during pomegranate season I like to have anardana—dried pomegranate seeds—around.
Continue reading »
[Flickr: Swamibu] As beautiful as they are delicious, pomegranates are in season from October through January. The pomegranate is one of the oldest fruits in history, first cultivated in Egypt around 100 B.C. Serving as a sign of fertility and rebirth, this highly celebrated fruit's skin and bark served medicinal purposes throughout history, although only the seeds are truly edible. Today, the power of pomegranate is just as strong—loaded with antioxidants and vitamins, studies show that pomegranates have been proven to reduce heart disease and aid other health issues. There are well over 100 varieties of pomegranates, such as Cloud, Francis, Granada, Home, King, and the most popular and widely distributed, Wonderful variety. Pomegranate recipes and tips after the...
Continue reading »
theimpulsivebuy.com Pomegranate has been riding a pretty good high the last few years, appearing in juices, marinades, gum, lotions, and teas. Even if it's really not that much more exciting than a cranberry-grape-ish flavor, once you slap the pomegranate arils (fancy name for seeds) onto a product label, bam--automatically a few bucks more expensive. So what happens when the glam fruit appears on a Jack in the Box menu? Loses some respect? Or is the wide availability great? Starting this week, the Pomegranate Berry Smoothie will go for $2.99 (the small 16-ounce size), with 280 calories, zero fat, 69 grams of carbs, and 53 grams of sugar. Like many drinks that highlight one fruit, it's actually an amalgam of...
Continue reading »
Red Mango, the frozen yogurt chain that's not Pinkberry, just launched a pomegranate yogurt this week, adding a third flavor to the menu's "original" and "green tea." Oddly enough, Pinkberry is also introducing a pomegranate flavor next week, except it doesn't advertise the POM Wonderful juice as an ingredient, as with Red Mango's version. For me, the appeal of pomegranate is in the seeds. The crunch, the tang, the way they mysteriously dissolve in your mouth. But pomegranate-flavored yogurt? Does pomegranate even have a defined flavor? (Other than generic reddish, tartish fruit?) It's not Red Mango's fault that the yogurt isn't overwhelmingly pomegranate; I'm not sure pomegranate even knows what it should taste like. Extracting the "essence" of the...
Continue reading »
Jelly Belly announces new Pomegranate jelly beans, now shipping nationwide in the US in time for Easter. Quick recipe, for you Jelly Belly fans: 2 Pomegranate + 1 7UP = Pomegranate Punch. [via GirlHacker's Random Log]...
Continue reading »