Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Drying persimmons brings out their natural sweetness and brings out some of the more subtle flavors, reminiscent of warming spices and winter squash. Here's how to make them.
Matthew Biancaniello is well known in Los Angeles for his seasonal cocktails. This Thanksgiving, he has come to our rescue with a farmers market infusion of Hachiya persimmons and Dolin Blanc vermouth.
Swimming in persimmons? Try drying them to make a rich autumn puree that's a perfect local substitute for date paste for your holiday baking.