When I was a kid growing up in West Texas, we used to pick pomegranates off of trees, throw them to the ground to break them open, and eat the delicious seeds inside.

I know… raised by wolves, right? 

Seriously, pomegranates are my favorite winter fruit. They are bright and slightly acidic and add a punch to everything (oh, I get it, kind of like me!). Seriously. Seriously.

The downside to pomegranates is that they stain EVERYTHING. If you look at them, they’ll stain your eyeballs. That’s just their nature… trying to protect themselves from being thrown to the ground, broken open and eaten, I guess!

But I digress…

Here’s how to open a pomegranate. Your beautifully crisp white J. Crew shirt will never again be soiled by a drop of ruby-red color. Someday, you’ll thank me.

What’s the secret? A big bowl of water! Click here to find out how to open a pomegranate.

Are you making a pumpkin pie from scratch this Thanksgiving? Don’t throw out the best part!

I’m talking about the seeds, of course!

After you wash and cut open the pumpkin, scoop out the pulp and seeds. Place them in a big bowl and then call one of the little kids into the kitchen. Tell them their job is to remove the seeds from the “slime” (use that word, they’ll think it’s cool). Have your helper drop the seeds into a separate bowl.

After the seeds and pulp have been separated, rinse the seeds in a colander and then lay them out on paper towels to air dry. Put them in a re-sealable plastic bag until you’re ready to use them (they’ll hold for about a week).

There are so many ways to roast pumpkin seeds. Here’s my recipe for how to make Candied Pumpkin Seeds, which are great to snack on, top a salad or sprinkle in your oatmeal. They also make sweet little hostess gifts!

I made these very Spice Island spicy, not hot spicy. Click here to read more and to get the recipe!

Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

Celia asks: In one of your recipes you said that if I’m going to use canned tomatoes, I should buy Italian San Marzano tomatoes. What’s so special about them?

In my recipe for Easy Homemade Tomato Sauce, I suggested that you buy canned Italian San Marzano tomatoes because they deliver a tangy, bright flavor… far superior to many other canned tomatoes. But what are San Marzano tomatoes?

San Marzano tomatoes are basically plum tomatoes with a lush, elegant flesh; they are grown in Italy’s southern Sarno River Valley. The tomatoes stay on the vine longer than many other varieties, which gives them a sweeter, less acidic taste.

They also have thinner skins with fewer seeds, so you have a firm, but supple bite, even after cooking them for a long time, like in my Homemade Tomato Sauce.

If you want to make sure the canned tomatoes you are buying are REAL San Marzanos, look for the Italian D.O.P. (or Denominazione di Origine Protetta) designation on the can. This means that the Italian tomato famers followed specific government agricultural rules. You can (sort of) equate these rules to the USDA regulations regarding products that can and cannot use the USDA Organic Seal.

Italian San Marzano tomatoes do have their detractors, so you’ll need to conduct your own taste test. If you can’t find real Italian San Marzano tomatoes, try whole Muir Glen Organic Tomatoes.