A pomegranate is a challenge. Certainly if you’ve grown up cracking them open perfectly in Iran or Turkey or Israel, you’ll scoff at the absolute mess most of us in California make when we try to hack into the intricately-marbled honeycomb of garnet beads. The thin, gorgeously-cardinal skin poses both a hefty protection for the fruit inside and an impossibly-flimsy match for any kitchen knife. After years of trying, and looking up tips for getting into the tricky bulb without turning the kitchen into a bloodbath, I think I’ve got some sort of system down. Slicing a neat little square into the top and carefully peeling back the casing until…
