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.

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!

I have a friend who leads a boneless, skinless, boring existence.

She hasn’t let herself have the pleasure of eating a bone-in, skin-on chicken breast in years because she thinks they’re full of fat, hard to cook and, well, boney.

Oh… what she’s missing.

Making bone-in, skin-on chicken breasts is one of the easiest and most flavorful weeknight meals you can prepare. While the chicken cooks, you can put on your comfy pants, go through your mail and play a couple of rounds of Quiz Up.

You can season bone-in, skin-on breasts with whatever you have on hand… a shake of barbecue spice (like mine) or even a simple rub of olive oil, salt and black pepper. The bone gives the chicken added flavor and keeps it moist and juicy. I strongly recommend using an instant-read thermometer so you don’t overcook the meat!

Oh, one other thing… bone-in breasts are also less expensive, so you may want to buy few extra and cook them at the same time. Later in the week you can pull the skin off, shred the meat off the bone and have another great dinner!

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Ever tried to peel a peach with a regular vegetable peeler?

Disaster. Half the peach disappears. Same with tomatoes.

That’s why this little gadget is one of my favorite tools in the kitchen, especially at this time of year when farmers’ market tables are heavy with gorgeously fresh fruits and vegetables.

A Soft Skin Peeler is made exclusively for removing (you guessed it…) the soft skin of delicate fruits and vegetables, without removing all the delicious goodness below the skin.

I use Kuhn Rikon’s Piranha Peeler because the super sharp serrated blades can easily maneuver around the swooping curves of an eggplant.

If you’re still blanching your peaches and tomatoes to remove the skin or using a regular peeler on a tomato, you’ll find this little gadget very appealing.

Sorry…I just had to write that…