Grenadine has suffered a tragic alteration at the hand of commercial producers, who have made it into an artificially flavored and colored, high-fructose corn syrup travesty that has nothing to do with the fruit for which it is named. (The word “grenadine” comes from the Spanish word for pomegranate, grenada.) Determined to revive the real deal, we crafted our own recipe using POM Wonderful pomegranate juice. We fortify it with Cardenal Mendoza aged Spanish brandy to help preserve it and add an additional depth of flavor. Alternatively, try our Employees Only brand (see the Resources section).
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
The silky French vanilla sauce that goes with everything.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.