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Fuyu persimmons, courtesy of Flickr user outdoorPDK

The first time I tried a persimmon was a few years ago. I spotted the attractive fruit at the supermarket, and its smooth skin and deep orange color tempted me to buy one. Unfortunately, I didn’t know that the variety of persimmon I bought—hachiya—shouldn’t be eaten until it is extremely ripe. It tasted like industrial-strength cleaner. Since then, I’ve learned that fuyus, which are short and squat, are the variety to buy for eating fresh; pointy-bottomed hachiyas are better for baking.

Fuyus have a pleasantly firm, mango-like flesh. The most similar flavor I can think of is papaya—sweet, but not overly so, with a hint of floral or spicy tones. Both fuyus and hachiyas are usually available in late fall and early winter. Here are a few ways to use either variety:

1. In a salad. Despite originating thousands of miles apart, persimmons (from East Asia) and pomegranates (from the Middle East) harmonize nicely—both flavor-wise and visually—in a fall/winter fruit salad. For an even more colorful (and very nutritious) dish, toss them with sliced red cabbage, Romaine lettuce, Asian pear, hazelnuts and gorgonzola cheese, as in the Rainbow Chopped Salad from Epicurious.

2. As a condiment or accompaniment. Organic Authority suggests serving a fresh persimmon salsa with grilled fish or chicken. Or it can be cooked into a spicy chutney with apples and raisins, as Moscovore recommends. Firm fuyus can also be sliced and roasted to be served as a sweet/savory side dish, as in this recipe from About.com.

3. Dried. Hoshigaki, or dried persimmons, are a popular treat in Japan, where they are made through a labor-intensive process you’re unlikely to want to replicate at home. But even the shortcut method you can make in your oven—like this recipe from Martha Stewart—produces a yummy (albeit very different, I’m sure) snack.

4. In a drink. Just because I’m teetotaling for the next few months doesn’t mean you have to. Imbibe magazine’s recipe for a persimmon margarita rimmed with cinnamon salt is a novel twist on one of my favorite cocktails. On the nonalcoholic side, 101 Asian Recipes explains how to make a Korean persimmon tea.

5. In dessert. Nicole of Pinch My Salt shares her grandma’s recipe for sweet, moist persimmon cookies. And I would like to be in Denise’s Kitchen next time she makes this delicious-looking fuyu persimmon, pear and walnut rolled tart. Having spent only one very rainy day of my life in Indiana (on the interstate en route from Nashville to Chicago), I was unaware that persimmon pudding was a traditional regional food there. Joy the Baker explains how it’s made (including how to wheedle the fruits from your neighbor), describing the result as “sweet and super moist bread pudding meets spice cake.” Sounds good to me.

Stuffed cabbage, courtesy of Flickr user oomni

After potatoes, perhaps no vegetable has kept more bellies full in more places through winter than cabbage. It’s cheap, it’s filling, and it’s available long after a lot of other vegetables have gone into hibernation.

It’s also versatile and is found in cuisines that span the globe. Whether green, red, savoy or napa, here are a few ideas to keep you inspired through spring.

1. Stuff it. Nearly every country between Poland and Lebanon has its own version of stuffed cabbage rolls, each a little different. In Hungary, they’re called Töltött Káposzta and might be stuffed with ground pork and served with sauerkraut, paprika and sour cream. In the Arab countries of the eastern Mediterranean, they’re called Mahshi Malfuf; they’re stuffed with ground lamb and rice and flavored with allspice, cinnamon, garlic and lemon juice. The ones my mom used to make were probably of Polish-Jewish origin, stuffed with ground beef and cooked in a sweet and sour tomato sauce, similar to this version of Holishkes from Epicurious. For a vegetarian take, this Russian recipe stuffed with apples, dried apricots, raisins and spinach and served with sour cream sounds interesting.

2. Stock your soup. I can’t condone eating cabbage soup every day, as one of the crazier (and most intestinally distressing) fad diets has suggested, but the ingredient does deserve a place in your soup repertoire. I like to add shredded napa cabbage, which has thin, frilly leaves, to minestrone soup; this version, from Food52, includes zucchini and green beans, but you could easily substitute fall and winter vegetables. A simple German soup, from Teri’s Kitchen, combines shredded cabbage with onions, rice, nutmeg and a garnish of shredded Swiss cheese. And for a recipe that is defiantly not on the cabbage soup diet, try Closet Cooking’s creamy cabbage and double-smoked bacon soup, which also includes sausage and grainy mustard.

3. Fry it. My favorite way to prepare cabbage is probably to stir-fry it—it’s not mushy or limp, as it can get when boiled, and it’s not dry and starchy, as it sometimes tastes when raw. Plus, it absorbs flavors perfectly—from a simple Chinese-style soy sauce, garlic and ginger mixture to a complex, Indian-spiced dish with potatoes, Aloo Patta Gobhi Sabzi. Or go soul food–style, frying up some cabbage with bacon, garlic and crushed red pepper.

4. Shred it. Slaws are usually thought of as a summer side dish, but they also make a good stand-in for green salads in the colder months. I Really Like Food suggests adding apple, celery, red bell pepper and autumn spices like cinnamon, nutmeg and cloves for a seasonal twist on cole slaw. And, as a transplanted Southern Californian, sometimes I’ve gotta have my fish taco fix, which wouldn’t be complete without a little shredded cabbage and lime juice—like these ones from Koko Likes.

5. Pickle or ferment it. Germans and Koreans independently came up with the idea to ferment cabbage, with very different but equally delicious results. If you’re ambitious—and patient—you could try making your own sauerkraut or kimchi. Or you can do the shortcut version of either, though they will have a less pungent flavor: A quick kimchi recipe on Epicurious takes only 3 1/2 hours to pickle, rather than days, and Brian Boitano (yes—the figure skater—he now has a show on the Food Channel) improvises a quick sauerkraut to serve with Schnitzel by cooking shredded cabbage with German beer, vinegar and mustard seeds.

How will you be working with pumpkins in your kitchen this fall? Image courtesy of Flickr user Dan Volkens.

With autumn in the air, we will inevitably see a sudden wealth of goods on store shelves and out at eateries flavored with that seminal, seasonal squash: pumpkin. And with Halloween just around the corner, you will also probably see bins full of the brightly-colored squash at your local supermarkets. First off, there’s a difference between pumpkins for carving and pumpkins for eating. Small, thin-skinned varieties are generally cultivated for consumption while the carving pumpkins are fairly bland. Then there are those monster-sized pumpkins that are bred for vegetable-growing competitions and would be kinda scary to try to work with in the kitchen. With some weighing in at some 1,500 pounds, one wrong slice and I’d fear being squashed by a squash. But though we mainly turn to pumpkins for pie-making purposes, the vegetable is much more versatile. So perhaps it’s time to think outside the pie crust and consider other ways you can put pumpkin on your table.

For most recipes, like soups and breads, a can of pumpkin puree should do you just fine and it’s a product that should be readily available at your grocery store next to the cans of pumpkin pie filling. You may have to hunt around a bit if you’re bent on using food-grade pumpkins hot off the vine, but there are a few varieties you can keep an eye out for.

Pumpkin Seeds: These are the only parts of your jack-o-lantern that you should consider eating. While you should totally toss the stringy squash intestines, the seeds are quite tasty once cleaned, dried, hulled, seasoned and toasted. These are great on their own as a snack, or you can use them to dress up salads or an autumnal trail mix.

Dips and Spreads: Looking for another pumpkin-centric snack or appetizer? Puree the meat with seeds and cashews, or pair it with cream cheese for something a little sweeter. You can also create a pumpkin-y spin on hummus, that traditional Middle Eastern chickpea spread.

Soups: Pumpkin can be used on its own to make a soup, or it can be paired with other seasonal veggies—such as potatoes and turnips—to make a hot and hearty meal on a cool evening. And what could be easier that popping prepped veggies in a pot, cooking them down and then pureeing everything? I personally have tried the combination of pumpkin and peanut butter in a recipe from the New Basics Cookbook, which was a sweet and savory soup. (Though I might try organic peanut butter, or something with reduced sugar the next time I make this.) If you’re hankering for stew, you can always throw a few cubes of pumpkin into the pot.

Stuffed: It’s true—a hollowed-out pumpkin can hold more than a candle. In French cooking, pumpkins are used more in savory dishes, such as stuffed pumpkin. Packed with bread, cheese, garlic and herbs and cooked until you can easily pierce the skin, this can make a hearty dinner. But also explore other combinations of ingredients to use, which can be completely vegetarian, use a combination of meats that will pique the appetite of the carnivores around your table or even use dried fruits if you’re in the mood for something sweeter.

Breads: Looking for a pumpkin dessert alternative that doesn’t involve a custard filling? Pumpkin can also be used in spiced breads, a slice of which can be a great finish to a meal. Or, with the aid of some cream cheese filling, enjoy a decadent sandwich to sate the sweet tooth. But you can also go the savory route and make breads to complement your dinner course. In lieu of nutmeg and cinnamon, spice up your pumpkin puree with herbs like chive, basil and coriander, try flatbreads that pair pumpkin with onion, or even go for a simple variation on potato rolls (just sub in squash for your starchy, mashed tubers).

A slice of buttermilk pie, courtesy of Flickr user ralph and jenny

I think I’ve known one person in my entire life who actually drinks straight-up buttermilk as a beverage. Something about a sour-tasting dairy drink is low on appeal for most Americans. (However, it should be noted that other nationalities have similar cultured dairy beverages that are very popular.) But, oh, the things it can do to in tandem with other ingredients.

Today’s buttermilk is really fermented milk, different from the byproduct of butter-churning from olden days. Because it contains high amounts of lactic acid, buttermilk is excellent at helping baked goods rise and at tenderizing meat, not to mention adding tangy flavor to other recipes. The problem is that it always seems to be sold in a larger quantity than any one recipe calls for. And, although it has a fairly long shelf life, it’s always a challenge to find enough uses for the remainder before it goes to waste. Here are a few ideas to help make full use of your next quart.

1. Marinate meats. According to Fine Cooking magazine, buttermilk and yogurt are the only marinades that truly work to tenderize meat. Vinegar-based marinades are too acidic and could actually make meat tougher, while for some reason—possibly the calcium—the only slightly acidic buttermilk seems to stimulate the breakdown of proteins. However it works, it’s especially good with chicken, whether grilled (as in this simple marinade from Cheeky Kitchen) or fried (like this double-dipped version from Epicurious).

2. Add low-fat creaminess. Low-fat buttermilk is creamier and more flavorful than regular low-fat milk, so it’s perfect for mashed potatoes (this herbed recipe from Dash and Bella also contains butter, but it sure sounds good); creamy soups, like a buttermilk summer squash soup from 101 Cookbooks; or sauces, like Jean-Georges Vongerichten’s fish poached in buttermilk, from the New York Times.

3. Cook up breakfast. Some of the best morning foods are even better with buttermilk. It makes for fluffy pancakes, crispy outside/soft inside waffles (so says Smitten Kitchen), and rich scones (these lemon-blueberry buttermilk scones from Sing For Your Supper sound delicious).

4. Bake some bread. Buttermilk’s slight acidity helps activate baking soda and make bread rise. It’s the traditional liquid used in Irish soda bread. Oatmeal buttermilk bread gets high marks from Clockwork Lemon. And chances are good Grandma’s delicious, flaky biscuits were made with buttermilk. Sweet breads also get low-fat moistness from buttermilk, as in this banana-blueberry buttermilk bread from Eating Well magazine.

5. Save room for dessert. The same moistness also does wonders for cake, whether Bon Appétit magazine’s blackberry buttermilk cake or what the Pioneer Woman calls the best chocolate sheet cake. Ever. And don’t forget the Southern specialty, sweet, custardy buttermilk pie; Homesick Texan shares her Grandma Blanche’s recipe, which you just know has to be good.

A fried peanut butter and banana sandwich. Image courtesy of Flickr user pkingDesign.

The peanut butter and jelly sandwich is a classic lunchtime staple that will be popping up in school cafeterias this fall. (Well, unless you go to a school that has a wholesale ban on nut products because of student allergies.) Initially, peanut butter and other nut butters were championed by vegetarians who used the product to create mock meat dishes, while non-vegetarians seem to be the ones who pounced on peanut butter’s potential as a sandwich spread. The sandwich itself became a popular food in the United States in the late 19th century, and the first known recipe for a peanut butter and jelly sandwich was published in 1901. Although this is the most mainstream combination of peanut butter with another sandwich filling, there are other, fascinatingly strange permutations to be had. Will one of the following crop up in your lunchbox any time soon?

Fried Peanut Butter and Banana: Outside of your standard PB&J, this may be the most famous peanut butter sandwich out there. It’s most frequently associated with Elvis Presley, although his penchant for this sandwich—peanut butter and mashed banana and pan fried until golden brown—might be a bit exaggerated. “He didn’t eat that many,” Joe Esposito, a close friend of Presley’s, recalled in a biography on the king of rock ‘n roll. “That peanut butter and banana sandwich thing was a treat for him once in a while. He didn’t eat five or six of them, he ate one—they’re very filling.” For those wanting to try this, some recipes call for mashing the banana, others say to slice and arrange the fruit on the bread, while other variations include lettuce and fried bacon.

Fool’s Gold Loaf: If the legend is true, this is Elvis’ other peanut butter sandwich. The story goes that a Graceland guest described an incredible sandwich the guest had tasted at the Colorado Gold Mine Company near Denver. A loaf of Italian bread was hollowed out and filled with a jar of creamy peanut butter, a jar of jelly and a pound of sliced and fried bacon. The whole thing was then either warmed in an oven or deep fried. Elvis supposedly hopped a private jet out to Denver, where the restaurant owner delivered the coveted sandwiches—which are said to cost $49.95 a pop—to the airport. Whether or not the story is true, recipes for this hunka hunka sandwich do indeed exist. Eat at your own risk.

Novelty Sandwiches: So reads a chapter subhead in the 1953 edition of the Better Homes and Gardens New Cookbook. When I hear the phrase “novelty sandwich,” I think back to my mom using cookie cutters to make fun shapes out of a PB&J sandwich. But in this particular cookbook, a novelty sandwich can be the blending of peanut butter with mayonnaise, a combination that is then spread on whole wheat bread and topped with shredded carrot. (Sadly, the book does not suggest an appropriate aspic to serve with this sandwich.) But this isn’t some piece of freak cookery that came about during the mid-20th century’s age of occasionally questionable taste. An 1896 sandwich recipe also recommended the marriage of peanut butter with mayo.

Peanut Butter and Cheese Curls: The brave souls who report NPR’s Wait Wait Don’t Blog Me “Sandwich Monday” series gave this one a go: peanut butter and cheese curls on a bun. The verdict? Not a far cry from the peanut butter and cheese cracker sandwiches. (They also tried peanut butter as a hamburger garnish. However, I don’t think the paltry proportion of peanut butter relative to ground beef can qualify this culinary oddity as a bona-fide peanut butter sandwich.) This pairing of flavors also dates back to peanut butter’s burgeoning days as the sandwich spread of choice and was served in upscale New York tea rooms. Whether you prefer sliced cheddar over cheese curls comes down to what kind of texture you prefer in your sandwiches.

SPAM Kahuna: The Nutropolitan Museum of Art may be a whimsical mesh of marketing and artistry from New York sandwich shop Peanut Butter and Company—or it may be a serious attempt to get you to think outside the lunchbox when it comes to constructing a peanut butter sandwich. In this edible ode to the 50th state, how well do you think SPAM, pineapple and peanut butter would complement each other? (And I’m hoping the peanut butter and PEZ sandwich is just a joke.)