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Thumb_9663_Oysters With Pomegranate Mignonette

Thumb_9663_Oysters With Pomegranate Mignonette

If you’re having a party, you can make the mignonette up to 3 days ahead – just stir it before you serve the oysters, which, of course, shouldn’t be opened until just before you eat them.

Thumb_19939_Pomegranate-Ginger Chutney

Thumb_19939_Pomegranate-Ginger Chutney

Pomegranates, with their intensely sweet and tart taste, are a natural addition to chutneys. Here, pomegranate jelly adds sweetness, and the seeds crunch. If you like a milder chutney, discard the jalapeno's spicy ribs and seeds.

Thumb_19943_Pomegranate Cheesecake

Thumb_19943_Pomegranate Cheesecake

Instead of strawberries or raspberries, let the mildly acidic and sweet pomegranate turn your next cheesecake pink; its tartness does a great job of cutting the richness of the cheesecake.

Thumb_10653_Sliced Oranges With Pomegranate Caramelized Walnuts

Thumb_10653_Sliced Oranges With Pomegranate Caramelized Walnuts

Rich red pomegranate and bright orange...well, oranges...make for a vibrant and simple dessert. Now that pomegranate juice is available in bottles, this dish can be done all through the winter. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_16380_Yogurt Sundae With Saffron And Pomegranate

Thumb_16380_Yogurt Sundae With Saffron And Pomegranate

Instead of straining plain yogurt, you can use unstrained Greek yogurt. Pomegranate and kiwi add a festive touch, but you can substitute any fruit. Read more about this recipe at Steamy Kitchen.

Thumb_19948_Eggplant With Pomegranate And Tahini Yogurt

Thumb_19948_Eggplant With Pomegranate And Tahini Yogurt

Blending plain yogurt with nutty tahini and pungent garlic turns it into a simple quick sauce for just about anything. Here it's drizzled over pomegranate molasses and red wine vinegar brushed-eggplant slices. Adapted from Claudia Roden's Arabesque.

Thumb_17741_Duck Breast With Pomegranate Glaze

Thumb_17741_Duck Breast With Pomegranate Glaze

The duck breasts can be seared and the pomegranate glaze prepared a day ahead. When ready to cook, bring seared duck to room temperature, then roast in a 350F oven until medium-rare. Read more about this recipe at the Washington Post.

Thumb_19931_Dandelion Green Salad With Pomegranate Vinaigrette

Thumb_19931_Dandelion Green Salad With Pomegranate Vinaigrette

Pomegranate molasses marries well with dandelion greens, blancing their bitter edge. Younger, smaller dandelion greens are delicious stem and all, but larger stems can be tough. Taste, and add as much of the stem as you like.

Thumb_16579_Pomegranate, Persimmon And Pecan Salad

Thumb_16579_Pomegranate, Persimmon And Pecan Salad

The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods. Read more about this recipe at The Washington Post.