The Ripe Stuff
Every year around this time, a pomegranate would find its way into our kitchen. My mother would line the table with newspapers and cover us from neck to navel in protective garb. Then we would break open the pomegranate and pry clusters of seedpods from between the cream-colored membranes of the fruit. The pomegranate has a distinctive tangy sweetness that enhances chicken or pork dishes.

Ingredients:
1 tablespoon olive oil
2 pounds pork tenderloin
1 cup chicken broth
Salt and pepper
1/4 cup balsamic vinegar
3/4 cup pomegranate juice
2 teaspoons cornstarch, mixed in 1/4 cup cold water
2 teaspooons brown sugar
1/2 teaspoon dried thyme
Fresh pomegranate

Directions:
Heat a large skillet over medium high until very hot. Add oil and sear tenderloins until very brown on all sides. Put into 350-degree oven until a meat thermometer registers 160 degrees. Meanwhile, deglaze pan with chicken broth; add remaining
ingredients; simmer 2 minutes. Rest tenderloins for 10 minutes; cut on the bias, serve with glaze; sprinkle with pomegranate seedpods. Serve with steamed brussels sprouts and mashed sweet potatoes.

Save room for a nice slice of povitica (po-vee-teet-sa), an Eastern European treat, with freshly brewed coffee.
Serves 4.

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TOP 10 ESSENTIALS FOR COOKING
Here's my top-10 list of kitchen essentials for a well-equipped kitchen:

1. An 8-inch chef knife and 3-inch paring knife. Make sure they are high-carbon stainless, forged knives. Avoid the "82-knife set."

2. Cutting board. I favor nylon or bamboo. In either case, make sure it is lightweight and at least 12-by-20-inches.

3. Measuring cups and spoons. You'll need a 2-cup and a 4-cup liquid measuring cup, a set of measuring cups for dry ingredients and a set of measuring spoons. Stainless steel is the most durable.

4. A 12-inch nonstick skillet with cover. Tri-ply such as All-Clad is the best for even heating. This pan does everything from omelets to sautés.

5. An 8-quart stock pot. This is essential for boiling pasta, steaming vegetables or making large batches of chili, soups and stews.

6. Colander. Get stainless steel with firmly riveted handles.

7. A 3-quart covered saucepan. This rounds out your pots-and-pans inventory for small boiling projects and heating canned soups.

8. A four-sided cheese grater. Freshly grated cheese is a big flavor boost for your cooking. This tool is also useful for grating vegetables and shredding lemon zest.

9. Sheet pan. This inexpensive pan has raised sides and can be used to bake cookies, breads and pizza, or to roast vegetables and meats.

10. A 6-quart slow cooker. This is a working couple's best friend. Ten minutes of prep in the morning yields a dinner entree and loads of leftovers. The models with the thickest insert provide the slowest, most-even cooking. Be sure it's at least a 5-quart capacity.

- Chris Fennimor