Pomegranate

Pomegranates are plentiful this time of year, and easy to juice; we found bottled pomegranate juice too sweet for this particular recipe.

Bosc pears are distinguished by russet skins and elegantly elongated necks and stems. They are an ideal dessert pear because they hold their shape when roasted or poached. What to drink: Late-harvest Sauvignon Blanc.

This refreshing and versatile salad sets off some of the more decadent dishes at Isa.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less.

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

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.

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

Can be prepared in 45 minutes or less.

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

Dried cranberries can be used in place of the pomegranate seeds in this recipe.

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.

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.