Pomegranate and orange juices simmer with maple crystals until dissolved, then freeze in a shallow pan; patient scraping with a fork every half hour builds flaky, ruby ice crystals.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 2 1/2 quart saucepan, over low flame, pomegranate and orange juices with maple crystals until crystals dissolve.
Pour mixture in half hotel pan (mixture should be 1/4 inch up side of pan) and transfer to freezer for about 1 hour .
Remove pan from freezer and use fork to scrape any ice crystals that have formed on side or bottom of pan. Return to freezer and repeat scraping every 30 minutes for 3-4 hours .
Once mixture is thoroughly frozen, scrape once more with fork, returning granita to 'dry' in freezer for another half hour before serving.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
