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, ...

Persimmon season in Missouri is roughly September through October, and while these fruits are a delicious treat, they can be hard to find and are often considered a niche culinary item. There are many ...

Now that it's finally starting to feel like autumn and there's a chill in the air, we're in full fall mode. Tomato girl summer definitely had a moment, but it's about to be granola girl fall, and ...

Sure, Grandma’s pudding is great. We love it, we really do. But as these recipes from a trio of Mass Ave masters demonstrate, there is so much more to the squishy fruit. Preheat oven to 450. Beat the ...

Blend the persimmons until smooth and mix with the other ingredients to form a batter. Bake in an oven at 350 degrees ...

Autumn brings two luscious varieties of persimmons to the marketplace. One, the Hachiya, is heart-shaped and a vivid orange. It needs to be fully ripe with a water balloon-like consistency to be ...

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 ...