Persimmons are a lesson in patience, since some varieties are just downright inedible — until they are fully ripe, that is. Once they’re ready, though, they taste better than candy — and, if you close ...

'There is nothing as good as fresh ricotta,' says chef Andrea Carlson You can save this article by registering for free here. Or sign-in if you have an account. Reviews and recommendations are ...

Persimmons add color and flavor to a pork stir-fry with walnuts. Cooking Fuyus (the flatter persimmons) mellows their sweetness. Randall Benton rbenton@sacbee.com I cannot eat a persimmon out of hand.