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, ...

Beautiful, elegant, and unusual, this tart is surprisingly easy to make (the crust isn’t rolled, it’s simply pressed into the pan). It’s our a fall standby, especially for dinner parties. A favorite ...

What’s in season: Persimmons can be neatly divided into two types, although there are a number of varieties: Hachiyas are acorn-shaped and need to be softened before you use them; squat Fuyus, shaped ...

Join a peaceful village as the final persimmons of the season are carefully harvested, prepared, and transformed into ...

Add Yahoo as a preferred source to see more of our stories on Google. 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 ...

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.

This simple combination of seasonal fruits ends a festive meal on a light note; served on a platter, this dessert would make a beautiful centerpiece for the dessert table right alongside the apple and ...

1/2 cup thinly sliced tender celery stalks and leaves 1 head radicchio, leaves torn into 2-inch-wide ribbons 1. Make the vinaigrette: Put diced shallot in a small bowl with a pinch of salt. Add lemon ...

Persimmons are a fall favorite. As L.A. Trade Technical College’s Robert Wemischner told us, “they are beautiful to look at, they’re sculptural, they’re delicious, and they come in a number of ...

"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 ...