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SUBMITTED BY: BRENOLA
This is a crisp using apples and pomegranate seeds for a festive fall dessert.
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The jewel-bright seeds, or arils, of a pomegranate add color and crunch to salads, desserts, appetizers, sauces, and relishes.
Need to pull apart a pomegranate without painting the town red? Learn a few tips for using a fresh pomegranate.
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America's connection to the cranberry goes back to the pilgrims' arrival and beyond, to the Native Americans who ate them fresh or dried.
Pumpkin, whether fresh or canned, is terrific in more than just pies. Try it in pancakes, soups, chili—even lasagna.
The best baking apples have a good sweet-tart balance and flesh that won't break down as they cook.
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Watch how to peel, seed, and dice fresh tomatoes for salsas, salads, and more.
See how easy it is to whip up a fresh-fruit milkshake in your blender.
