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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Rich cream of mushroom soup, beats the canned variety any day. Garnish bowls with fresh chives and thyme.
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Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.
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This recipe combines the flavors of coffee and chocolate into an ice cream pie. For something different, try using coffee or chocolate chip ice cream in place of vanilla.
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Hot buttered rum sauce is an easy and rich dessert fondue idea. Serve with fruit, angel food cake, or your favorite fondue dippers.
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Get Sliders Recipe from Food Network
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For this luscious blackberry treat, whole berries are combined with pureed berries and a splash of blackberry brandy among a few other delicious ingredients.
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Get Mustard Mayo Recipe from Food Network
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Cold coconut milk, cold beaters, and a cold mixing bowl are the tricks to making this fluffy vegan whipped cream substitute.
Ingredients: coconut milk, sugar, vanilla
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Beer floats are the next best drink you've never had. Play around with Chef John's two winning combos: stout with coffee ice cream and raspberry sour with vanilla.
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All the fixings for apple pie are arranged in a casserole dish creating delightful apple pie bars. Top with a sweet and simple glaze!
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Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.