Pomegranate

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.

The slight sweetness of the pomegranate jus complements the peppery spice rub on the veal. The chef likes to serve these with a mélange of vegetables such as pearl onions, baby beets, and asparagus.

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

Pomegranate seeds are a colorful, tangy garnish for this salad. The season for pomegranates comes to an end by mid-February, so plan ahead and buy one now (they keep for several weeks in the refrigerator). Active time: 20 min Start to finish: 20 min

Variations of this salad are often served on Christmas Eve in both old and New Mexico.

If blood oranges are unavailable, simply use the sweetest oranges you can find.

The tart-sweet flavor of this sorbet is particularly refreshing after a rich dinner.

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.

This dressing is best cooked in a dish of its own, which also allows the top layer of bread to brown to an appealing crisp.

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.

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