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"Pomegranate seeds look as festive as they taste\u2014one of the many reasons they're included in so many holiday dishes. We challenged our food and recipe editors to come up with three different ways to use these little edible jewels, and boy, did they deliver. From breakfast to dinner to a condiment, check out their creations above.\r\n\r\nSeeding pomegranates couldn't be simpler. Slice the ends off and cut the pomegranate into quarters. Pick the seeds into water and they'll sink to the bottom, while everything you don't want (say, pith and membrane) will float.\r\n\r\n&lt;iframe src=\"//instagram.com/p/gtDbWpjfjX/embed/\" height=\"710\" width=\"612\" frameborder=\"0\" scrolling=\"no\"&gt;&lt;/iframe&gt; \"The tart sweetness of the pomegranate cuts through the richness of the lamb.\" \u2014Claire Saffitz, assistant food editor \"Use this syrup in vinaigrettes, to glaze meats, and in place of grenadine in cocktails.\"\u2014Dawn Perry, senior food editor \"Muesli is my go-to for breakfast. Pomegranate adds and appropriately seasonal touch.\"\u2014Liesel Davis, recipe editor"^^<http://www.w3.org/2001/XMLSchema#string>
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