[Photographs: J. Kenji Lopez-Alt] Note: Vinaigrette can be made up to a week in advance. Pears can be roasted up to two days in advance. Store both in a sealed container in the refrigerator. For instructions on to remove pomegranate... More

This Cumin Seed Roasted Cauliflower with Salted Yogurt, Mint, and Pomegranate Seeds from Cook This Now elevates an already wonderful head of roasted cauliflower with a lovely selection of eastern Mediterranean elements. More

Some believe that summer tomatoes need nothing more than a sprinkle of salt for that perfect tomato experience. I'm betting those folks haven't tried tomatoes sprinkled with sumac, the sour-aromatic red spice. Of course, the Turks have known about sumac's affinity for tomatoes for a while. This Tomato, Pomegranate and Sumac Salad from Silvena Rowe's Purple Citrus & Sweet Perfume tops lovely, in-season tomatoes with crunchy ruby-hued pomegranate seeds and a dressing of sweet and tart pomegranate molasses and sumac. More

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

The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness. More