Add Yahoo as a preferred source to see more of our stories on Google. The persimmon is the under-appreciated middle child of winter produce. Whether you pick a varietal that’s crisp and tart or sweet ...

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 ...

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 ...

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 ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." For many people, persimmons are a mysterious fruit. They look like orange tomatoes, but they have a ...

The beauty of a persimmon is undeniable. Their gorgeous deep shades of orange shine in the gray time of fall to winter. Imagine discovering these jewels on a woodland hike or seeing them in your ...

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 ...

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 ...

We regard this entrée as an “event entrée.” Yes, it’s a breakfast meal, but we prefer it as a Sunday dinner. Combine all the ingredients in a large mixing bowl. Allow the mixture to rest about 5 ...

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, ...

Before the holidays, DJ Olsen told us about his no-fail technique for creamy sorbet. The key, he explained, is creating an invert sugar. Below he explains how he does it for his Hachiya Persimmon ...