Explore by Tags

Entries tagged with 'persimmons'

Persimmon and Arugula Salad with Pomegranate Seeds, Mint, and Feta

Serious Eats Jennifer Olvera 1 comment

Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta. More

White Wrapped Kimchi with Persimmon and Dates from 'The Kimchi Cookbook'

Serious Eats Kate Williams Post a comment

When most of us think of kimchi, we think of spicy fermented napa cabbage, swathed in a bright red, fishy sauce. Lauryn Chun's white wrapped kimchi from The Kimchi Cookbook is not that kimchi. Dating back to before the 16th century, this white kimchi was being made before chiles were introduced to Korea. As a result, the kimchi is mild and slightly sweet, yet still retains the signature crunch and funk from natural fermentation. Instead of simply tossing the mixture in a jar, however, Chun elevates the recipe by wrapping the kimchi mixture in brined napa cabbage leaves. More

Creamy Persimmon Sorbet

Serious Eats Max Falkowitz 5 comments

A plush, creamy sorbet full of honeyed sweetness that's cut by a touch of malty astringency. More

Fresh Persimmon Cake

Serious Eats MarĂ­a del Mar Sacasa Post a comment

A clean and straightforward arrangement with a drizzle of burnt caramel turned out to be the best way to showcase this seasonal fruit. More

Scooped: Persimmon and Honey Ice Cream

Serious Eats Ethan Frisch 4 comments

Jewish and Chinese holidays, despite some obvious differences, actually have many important features in common. Nothing puts a Jew at ease like a holiday characterized by ancient traditions, delicious foods that represent those traditions, and the widespread exchange of cash. As good Jews, Max and I decided this week to honor Chinese New Years with an ice cream recipe that pays homage to the tradition of using gold-colored ingredients for a rich year. Golden persimmons, golden honey, golden yolks, a touch of golden ginger; you get the picture. More

Cook the Book: Asian Pear, Persimmon, and Almond Salad

Serious Eats Caroline Russock 2 comments

Since the second week of January isn't exactly prime fruit and vegetable season, I scoped out the market first before choosing this recipe from The Sunset Cookbook. Apples and oranges were abundant (no big surprises there) but the crates of persimmons and Asian pears at my local market came as a pleasant surprise. Then I remembered this Asian Pear, Persimmon, and Almond Salad. More

Quick-Pickled Persimmon and Daikon

Serious Eats Chichi Wang 2 comments
More Posts