Did you know Grenadine is made from pomegranates? Here's a link to a great and easy recipe to make your own. Read More

It’s pomegranate season. (It’s also National Pomegranate Month!). And one of the things I like to do, since we live in L.A., is eat Mexican food once or twice a week. It’s regional. It’s in the blood. It’s the way I was raised, to believe that avocados exist all year long and tacos and chili are staples.
Lately, we’ve been experimenting with fruit salsas (fresh mango salsa is sold at many grocery stores in our neighborhood.) And there’s something about the mixture of the sweet with the spicy that’s particularly appealing for fall, sort of the way chutney is to Indian food.
The Mexican food thing twice a week is a habit for ex L.A. pats, too. So, I was really excited when Nancy Ellison sent in this recipe she’d developed for Crepas de Pollo con Salsa Pomegranate

The pomegranate salsa is also great with cheese quesadillas (sort of like the way jelly is to a cheese blintz) and to add a little spice – add a few tiny chopped jalapenos onto the cheese before you grill (or fry) the quesadillas.