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 ...

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 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 ...

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 ...

As the leaves begin to turn and the air grows crisp, it's the perfect time to embrace the warm, inviting flavors of autumn, ...

Here's how to make the most of this orange delight.

For a no-sugar-added frosty treat, freeze ripe or overripe Fuyu or Hachiyas persimmons for 8 hours (or up to a month). To serve, lop off the tops with a serrated knife and spoon out the sweet, custard ...

Our health expert unpacks all the nutritional benefits of persimmons. Harvesting Health host Dr. Daphne Miller unpacks all the nutritional benefits of eating persimmons - fresh from the tree or served ...

Roasted, chutneyed and glazed, the hill-station staple is getting an Indian kitchen upgrade. Here’s how you can use it too beyond salads ...