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 ...

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 ...

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.

1 cup persimmon pulp, from 3 large, very ripe persimmons Slice the top of each persimmon and scoop out the pulp with a spoon. Set aside. Cream together both sugars, shortening and butter until light.