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.

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 ...

If you’re planning a rich multi-course feast for the holidays (and why shouldn’t you be?), it’s probably a good ideas to start it off with something light, crisp and fairly simple. This salad from The ...

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 ...

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 ...

"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 ...

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 ...

Like bright orange harbingers of frosty nights to come, persimmons signal fall weather. Pointy or flat, persimmons of all kinds flourish in Sacramento, where they relish the mild winters and warm ...