I’ve made no secret about the fact that I adore kimchi: I posted my go-to recipe some time ago and I’ve written extensively about the health benefits of fermented foods.
It should come as no surprise, therefore, that I welcomed The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi
I make homemade granola quite frequently; we go through a lot of it in my home. This has been my “go-to” recipe for a while, but when I picked up some organic dried persimmons recently, I decided to try them in an adapted version of this granola recipe from Saveur. One thing I have noticed … Read more
This light and nutritious salad is a great way to make use of roast chicken leftovers. It would also be fabulous with leftover turkey, so make sure to set some turkey aside with this salad in mind. I love the flavors here: there’s some sweet from the persimmon, some crunch from the pecans, and the … Read more
A frigid New York morning hardly seems like the perfect time to make a smoothie, right? This one, however, which features gorgeous ripe persimmons, rich coconut milk and a touch of warming spices, absolutely hit the spot. Persimmons are native to Asia and there are many different varieties that grow there. They also grown in … Read more