Pomegranate

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

The sweetness of the pomegranate molasses is great with the salty olives. (If you can't find the molasses, the olives are also good without it.) Dip warm pita wedges into the sauce.

Active time: 25 min Start to finish: 1 1/2 hr

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb.

This dessert can be transformed to fit occasions other than Valentine's Day. Try experimenting with round, square, or triangular meringue shapes. And even though you'll only need 4 meringue layers, the recipe calls for 6—thus allowing for the possibility of breakage…or snacks! We loved the look of passion-fruit seeds and sparkling, ruby-red pomegranate seeds (along with a bit of juice) as a garnish, but you could substitute fresh raspberries or sliced strawberries.

This weeknight-friendly chicken dinner—made with pomegranate molasses and a toasted walnut relish—is inspired by the flavors of Persian fesenjan.

The ultimate antidote to the winter blues.

Top caramelized delicata squash with juicy pomegranate seeds and spiced crispy onions for an easy holiday-worthy side.

A whole roast duck is a glorious sight—and as easy as roasting a chicken. This one has a tangy-sweet lacquer and rice made from its drippings to serve alongside.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Two racks make enough for each person to have two lamb chops for this recipe. Cut between each bone individually for single chops, or cut into double-rib portions.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Use store-bought meringues and skip the first step, if you prefer.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”