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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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Get Mama's Stew Beef Recipe from Food Network
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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Jessica Theroux drizzles apricots with honey before roasting (plums and peaches work well, too) and crumbles store-bought amaretti (Italian cookies made with egg whites and almond flour) for a crispy topping.
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Get Cherries Jubilee Recipe from Food Network
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Get Sweet and Salty Pepitas Recipe from Food Network
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Get Concord Grape Jelly Recipe from Food Network
Ingredients: grape, lemon juice, butter, pectin, sugar
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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This quick-and-easy teriyaki sauce comes together fast to to deliver sweet, tangy flavor that takes your chicken and rice to the next level!
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Sliced, dried apricots are heated up in water, mixed with orange liqueur, sugar, and cornstarch and poured into an unbaked pie shell. An hour later, the pie emerges warm, luscious and very apricoty.
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A recipe for chocolate almond crepes
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Get Quick Sour Cream Ice Cream Recipe from Food Network