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The marinade's loaded with miso paste, maple syrup and pomegranate molasses. Between that and the braised fennel, this is one fancy 30-minute dinner. Get the recipe
Transfer 1/3 cup syrup to a small bowl and reserve for the sauce. Allow sauce to come to room temperature, cover bowl in plastic wrap or transfer to an airtight container, and place in the ...
Meanwhile, bring the pomegranate juice to a boil in a small saucepan over high heat and cook until syrupy, about 4 minutes. Stir in the butter until smooth and glossy. Set aside and keep warm.
Heat 2 cups of the pomegranate juice and the sugar in a saucepan over high heat, stirring constantly to dissolve the sugar. Boil until the juice is reduced to 1 1/4 cups and the mixture is syrupy, about 10 minutes. Remove from the heat. Transfer 1/3 cup syrup to a small bowl and reserve for the sauce.
Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Combine flour, salt and baking soda in a bowl and set aside. In a larger bowl, whisk egg and add brown sugar, mixing until smooth.
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Pomegranate Martini. More like a cosmopolitan than a classic martini, this recipe replaces the cosmo’s traditional cranberry juice with pomegranate. Garnish with a sugar rim and a fresh rosemary ...
Preheat the oven to 350°F. Coat a large sauté pan with olive oil, toss in 2 smashed garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat.