Persimmon season in Missouri is roughly September through October, and while these fruits are a delicious treat, they can be hard to find and are often considered a niche culinary item. There are many ...

Sure, Grandma’s pudding is great. We love it, we really do. But as these recipes from a trio of Mass Ave masters demonstrate, there is so much more to the squishy fruit. Preheat oven to 450. Beat the ...

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 ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Sourdough and persimmon are what is featured this week in Recipe Swap. Readers have been busy baking, cooking and sharing all of those great recipes for other readers to try, so keep up the good work.

We're right in the middle of persimmon season. At the restaurant, we buy 12 to 15 cases of Fuyu persimmons - a non-astringent, squat variety - from Lightsey Farms in Mexia. We let them ripen outdoors ...

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. I recently came across these old recipes while browsing the archives looking for story ideas. I think we're ...

If you're looking for a healthy dessert recipe to enjoy in winter, this is it! This easy recipe soothes sweet cravings while ...

An unripe persimmon can ruin your whole day. Even a small bite of a Hachiya persimmon that isn't squishy and practically dribbling-on-the-floor ripe can make you grimace. It tastes chalky, astringent ...