Author: Selma Brown Morrow
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party...
Author: Melissa Roberts
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Author: Najmieh Batmanglij
Sweet and tangy pomegranate juice brings a depth of flavor and rich color to this meltingly tender lamb stew (no tagine required!) Serve with Cauliflower...
Author: Rhoda Boone
Author: Ruth Cousineau
The combination of pomegranates and walnuts has been used in Persian cuisine for thousands of years, as both a sauce and marinade for meats. Here it is...
Author: Louisa Shafia
Like any braised dish, this lamb shanks recipe is better when made one day ahead.
Author: Andy Baraghani
The yogurt in the marinade, along with the honey and pomegranate molasses in the glaze, will give the chicken lots of color. Go with it. The very dark...
Author: Andy Baraghani
Known as "SC Grenadine" at Smuggler's Cove in San Francisco, this fresh, two-ingredient grenadine syrup is perfect for tiki drinks or mocktails like a...
Author: Rebecca Cate
The holiday season calls for toasts, which, in turn, call for bubbly. Sure, you could pour a glass of sparkling Prosecco, but turning it into a celebratory...
Author: Lillian Chou
The Tequila Sunrise cocktail gets an upgrade by swapping smoky mezcal for tequila and a sweet, tart DIY pomegranate syrup for store-bought grenadine.
Author: Matt Duckor
No, they're not precious gems, these sparkly crunchy treats are prime for mixing and matching your favorite flavors (with a splash of booze for good measure)....
Author: Claire Saffitz
A holiday-spiced grenadine syrup, club soda, and a twist is a grown-up Shirley Temple we can all enjoy. For the adults who want to imbibe, a splash of...
Author: Anna Stockwell
Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress...
Author: Kat Boytsova
Roasting beets over high heat yields charred skin-a nice balance with the sweet flesh.
Author: Angela Dimayuga
Author: Bon Appétit Test Kitchen
Author: Cynthia Wong