OPB’s “Superabundant” explores the stories behind the foods of the Pacific Northwest with videos, articles and this weekly newsletter. To keep you sated between episodes, Heather Arndt Anderson, a ...

1. Preheat oven to 350 degrees. Puree the persimmons in a food processor. Transfer to a bowl, and mix them with the sugar and oil. 2. Separately, sift the flour with cloves, baking soda, cinnamon and ...

This mountain of rummy persimmon cake drizzled with rummy orange icing was inspired by James Beard’s persimmon bread. Meanwhile, butter a 12-cup bundt pan with 2 tablespoons of the melted butter, then ...

I’m seeing persimmon trees in many backyards around the Bay Area right now. If you are lucky enough to have a neighbor with a ...

I am so fascinated with persimmons! My husband grew up eating them when he visited his grandparent's amazing San Jose nursery where they had a big tree in the back ...

Recipe adapted from Lincoln University Cooperative Extension-Native Plants Program. 1. Preheat oven to 350 degrees Fahrenheit. 2. Bring raisins and milk to a boil in a small saucepan over medium heat.

You have reached your maximum number of saved items. Remove items from your saved list to add more. There are two main types of persimmon – the astringent heart-shaped Hachiya variety, only edible ...

Full-blown autumn deserves a celebration of full-blown autumn flavors, like those from rich and nutty squash pumpkins, sweet juicy apples and earthy Brussels sprouts. For chef Ron Oliver of Chef Ron ...

This dessert is an update on classic persimmon pudding. It’s typically spiced like gingerbread and very sweet, but this version is made with pureed Hachiya persimmons, delicately spiced with nutmeg ...