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Pomegranate Molasses is a syrup used in Middle Eastern cooking. It has a bright ruby red color, and its sweet and sour flavor goes well with so many other ingredients. It is commonly available in Middle Eastern markets, but is easily made at home if you can get pomegranate juice, now easily found in supermarkets.
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Hummus is the key to making this chicken dish's creamy, complex-tasting vinaigrette.
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This recipe is by Jonathan Reynolds and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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You will need a Japanese mortar and pestle (suribachi and surikogi) for this recipe, as the sweet flavor of the roasted sesame is most intense when ground. This can also be made with asparagus instead of spinach.
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
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Taco seasoning and fresh lime juice give this snack all the flavor of your favorite tostada.
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This tangy and refreshing pomegranate vinaigrette is ready in minutes, and goes great on any green or grain salad.
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Pomegranate juice is the secret weapon in this magnificent cocktail.