AN EXOTIC FRUIT. Pomegranates have been grown and used since ancient times in Asia, Africa, the Mediterranean, and India. The reddish fruit is chock-full of bright, scarlet seeds. Choose pomegranates that feel heavy for their size and are free of soft spots or cracks. Keep whole pomegranates in an airtight container in the fridge for up to a month.

HEART-HEALTHY. The juice found in the seeds of a pomegranate is full of vitamin C and potassium, as
well as polyphenols. Studies have found pomegranates are richer in antioxidants than red wine, green tea, and most other fruits. Pomegranate juice is also believed to ward off heart disease. So drink up! Go for the 100% pomegranate juice at the store.

HAVE SOME FUN. Pomegranate seeds are great tossed in salads, yogurt, and salsa. Use pomegranate juice as the star of a fun cocktail or put a little in a hot cup of tea. And a pomegranate smoothie will always
hit the spot.

JUST A DASH. Cocktail bitters is a common ingredient in a variety of mixed drinks. Originally used as a cure for seasickness, the distilled concoction now helps balance flavors and adds depth to such cocktails as manhattans, old-fashioneds, and pisco sours. Bitters come in a variety of flavors; the most common is Angostura bitters. Look for other varieties such as lemon, grapefruit, plum, celery, and even chocolate. And if you ever find yourself at a bar with the hiccups, a couple drops of bitters on an orange slice works every time!

A LUXURIOUS TREAT. Enjoying oysters dates back to prehistoric times. An oyster’s flavor comes from the minerals and salts in the water and mud bed, so oysters of the same species can vary in taste depending on where they are found. Oysters are eaten many ways, but one of the more popular is on the half shell. Try them with a bit of lemon juice and horseradish for a briny yet clean flavor and a velvety texture. 

SHELLFISH SKILL. Opening an oyster requires skill. Oysters should always be opened with an oyster knife. Click here to learn how to properly shuck raw oysters. Prefer to leave it to the professionals? Pull up a seat at the raw oyster bars at Waterfront Seafood Market, Django, and Splash.

BETTER THAN THE BEST. Think of porcini mushrooms as the queen of the mushroom world. Often hard to find fresh, these delicious fungi have a smooth texture and aromatic, mildly woodsy flavor. They grow wild in Oregon and California, but buying dried porcinis imported from Europe is a good option because the mushrooms are easily reconstituted by soaking in hot water.

PACKED WITH PROTEIN. Porcini mushrooms have no fat and are high in protein, vitamins, minerals, and dietary fiber.

COMFORT FOOD. These little morsels are great sauteed in butter and added to pasta, risotto, soups, and more. Let your imagination run wild: Try them in a quiche, as an accompaniment to steaks, and tossed in your favorite stuffing mixture.   

BUFFALO OR COW? You’ll often find fresh mozzarella labeled by the source of the milk. (Italian mozzarella was first made only with water buffalo milk!) Usually white, the cheese can look slightly yellow depending on the season and the animal’s diet.   

GET CREATIVE. While the cheese is perfect sliced up and put on pizza and in lasagna, it’s also excellent baked on Italian bread with sliced tomato and pesto. Or try marinating the mozzarella in a little olive oil and fresh herbs such as oregano, parsley, and red pepper flakes for 20 minutes. Serve with olives and crackers.

FREEZE IT. Because this cheese has such high moisture content, it can be hard to grate. Try sticking it in the freezer for about 20 minutes before grating. Works like a charm!