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 ...

Persimmon pudding is slowly starting to make an appearance on Christmas tables, and it's no wonder why. People are looking for dessert ideas that are both festive and balanced for the holidays. And ...

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 ...

The common American persimmon grows wild across the South and as far west as the Colorado River in Texas. Pondicheri chef Anita Jaisinghani says it took her some time to understand how to enjoy the ...

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 ...

In a stockpot, combine the rice, water, milk, cardamom and saffron. Bring this mixture to a boil, then turn the heat down and put a lid on the stockpot. Let it simmer for another 5-7 minutes. Turn the ...

Autumn – what a glorious time of the year. This year has been particularly wonderful. To have azaleas and chrysanthemums blooming at the same time is truly a treat. Add to that the lantana, roses, ...

I recently got a new cookbook in the mail. It’s not very big — at about 8-by-5-inches and a scant 130 pages or so of text, it’s dwarfed by many of the books in my collection. But like its subject, it ...

November is the season for fruits that like frost. The quince, picked ripe with a blush of frost can be transformed from hard-fleshed fruit into distinctive jams and honey. Late ripening apples are ...