Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

I’ll admit it — I hadn’t tried a persimmon until this year. When a few showed up in my weekly produce box, I wasn’t entirely sure what to do with them. Were they meant to be eaten raw or cooked? Did I ...

My persimmon salad is colorful, sweet, and crunchy, with a creamy, fruity cinnamon honey dressing. Perfect for fall and the ...

TO GRILL THE PERSIMMONS: Preheat a grill or grill pan; make sure the grates are clean. Brush persimmon slices with oil or melted butter, sprinkle with a pinch of sugar and salt, and place on grill.

Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to ...

With Thanksgiving just weeks away, we can already practically taste our favorite holiday foods. And while, yes, bring on the turkey and all the yummy sides, what we’re really talking about here is a ...

Cobblers are one of my all-time favorite desserts because they’re like eating both cake and fruit pie at the same time. How can you go wrong with that? They’re also really easy to make in the slow ...

Nothing makes the holidays happier than a good stiff drink. It’s even better if it’s one that’s easy to concoct and uses what’s in season. Given that this is Southern California, you’re likely to have ...

An 1896 Indianapolis News article noted that not even sheep or goats would eat persimmons. They are an acquired taste to be sure and a taste that’s hard to explain. The Mitchell Persimmon Festival in ...

Marian Burros’ plum torte is often the first recipe most bakers use, because it’s easy to make, looks great and has stood the test of time. This California spin on it swaps the Italian plums for ripe, ...

An acquired taste. I’ve always thought that to be an interesting concept. It basically says to me, “I know you don’t like it right now, but if you choke down enough of it over the coming years, you’ll ...

Persimmon pudding recipes are sacred in Indiana, especially around Thanksgiving, so much so that Mitchell native Ro Pettiner felt obligated to call the New York Times about a recipe the newspaper ...