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Entries tagged with 'pomegranate'

Teeny Lamothe's Grapefruit Pomegranate Pie

Serious Eats Emma Kobolakis 12 comments

There are several fruits in this pie, but not in the way you'd expect. First, an egg yolk-and-cornstarch grapefruit custard is made, into which is added a cup of pomegranate seeds. The entire thing is ensconced in a whole-wheat crust, garnished liberally with whipped cream and, of course, more pomegranate seeds. More

Toasted Coconut Panna Cotta with Hibiscus and Pomegranate

Serious Eats Jenny McCoy 1 comment

This recipe for panna cotta takes a bit of advance planning in order to set the layer of hibiscus gelee and pomegranate over the top of the coconut custard, but is well worth the extra time. More

Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta

Serious Eats Jennifer Olvera 1 comment

Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. More

Pomegranate Americano

Serious Eats Kevin Liu 1 comment

Can a classic combination of vermouth and Campari be simulated without alcohol? In this drink, pomegranate juice replicates the acidity, astringency, and caramel sweetness of vermouth More

Pom Pomme

Serious Eats Autumn Giles Post a comment

Pomegranates (the pom) and apples (the pomme) are the stars of this sparkling drink. More

Poppadums with Chile-Spiked Onion and Avocado Pomegranate Dip from 'Indian Cooking Unfolded'

Serious Eats Kate Williams 1 comment

My only experience eating poppadums has been in Indian restaurants with a couple of chutneys alongside. The crackers have always seemed ethereally light and magically crisp. I never would have thought to serve them at home, or even knew the first thing about preparing them. This dead-simple appetizer recipe from Raghavan Iyer's new cookbook, Indian Cooking Unfolded, takes away that mystique and serves the crackers with an Indian twist on a couple of dips. More

Make-Ahead Jicama Salad with Seared Steak, Pomegranate and Cilantro

Serious Eats Suzanne Lehrer Post a comment

A win-win for a make-ahead salad is killing two recipes with one marinade. A simple citrus-soy dressing doubles as a marinade for the steak. If you're new to jicama, and couldn't pick it out of a veggie lineup, it's starchy, sweet and unfailingly crunchy. More

Rouge Tomate's Velvet Sunrise

Serious Eats Jaclyn Einis Post a comment

This spirit-free cocktail from Rouge Tomate in NYC is a citrusy beta-carotene booster. More

Tequila Sunrise Marmalade with Orange and Pomegranate

Serious Eats Stephanie Stiavetti 1 comment

I like sweet-tart jams, and this marmalade is one of the best I've tried. Tart orange accepts a sweet hug from bright-red pomegranate, and the whole thing is given a nice, boozy kiss from the addition of a touch of tequila. More

Cranberry-Pomegranate Sauce

Serious Eats Joshua Bousel 2 comments

In line with traditional cranberry sauce, the addition of pomegranate pushes the fruity flavor further without covering up that sweet and tart cranberry flavor you expect with your Thanksgiving dinner. More

Pomegranate Blood Splatter Cocktail

Serious Eats Rachel Tepper Post a comment

Todd Thrasher of Restaurant Eve shared this recipe for his "Dexter"-inspired cocktail as a ghoulish option for at-home Halloween entertaining. More

Pomegranate Jelly

Serious Eats Lucy Baker 2 comments

This quick and simple pomegranate jelly makes a perfect gift for Valentine's Day. The secret is to use top quality store-bought pomegranate juice. Feel free to experiment with blends like pomegranate-grape or pomegranate-raspberry. More

Jefferson's Crimson

Serious Eats Kelly Car√°mbula Post a comment

This tasty pomegranate cocktail was created by Todd Thrasher of Restaurant Eve in Alexandria, VA as an ode to Thomas Jefferson's love of pomegranates. Pomegranate molasses, bourbon, and Southern Comfort bring real depth to this drink. More

Warm Lamb Salad with Pomegranate 

Serious Eats Caroline Russock Post a comment

As you might imagine, The Butcher's Guide to Well-Raised Meats from husband and wife butchers Joshua and Jessica Applestone is not a very salad-y sort of book. This Warm Lamb Salad with Pomegranate is the exception, bringing together hearty braised lamb shoulder with tart pomegranate, peppery arugula, and salty, creamy feta. More

Cook the Book: Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce

Serious Eats Caroline Russock 2 comments

Janna Gur's Stuffed Baby Eggplants and Zucchini in Pomegranate Sauce is the kind of meaty main that you can get into even when the weather isn't cooking-cooperative. Eggplants and zucchini (or all zucchini later in the summer) are hollowed out, stuffed with a mix of ground beef and rice, seared on all sides, and then left to simmer on a bed on tomatoes and onions swimming in a fantastically tart lemon-pomegranate sauce. More

Tangerine Ginger Margarita

Serious Eats Maggie Hoffman Post a comment

Though the bright magenta color of this pomegranate-ginger drink may not appeal to tough guys, the flavor is sophisticated. It's smooth and just lightly spicy from the ginger, sweet from the tangerine, and tart from the lime. With all that fruit, tequila hides in the background a bit, but that doesn't mean you won't feel it. If you ever enjoyed a Tequila Sunrise, you must try this updated version. More

Zero Proof: Mulled Pomegranate 'Wine'

Serious Eats Christianne Winthrop 2 comments

There are still weeks of chilly temperatures and rain in the forecast, and a warm drink would sure hit the spot. This alcohol-free concoction has all the soothing spicy flavor without the fuzzy morning after, making it a perfect drink for weeknight sipping by the fire. More

Eat for Eight Bucks: Perfect Roast Chicken with Pomegranate Jus

Serious Eats Michele Humes 20 comments

This roast chicken recipe from Thomas Keller is easy to make and comes out perfect. Put it on a bed of bacon-y winter greens and drizzle with sweet-and-sour pomegranate jus for an elegant and inexpensive Valentine's Day supper. More

Gourmet's Mango Pomegranate Guacamole

Serious Eats The Serious Eats Team Post a comment

When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview. More of... More

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