- Merrill

Last week, several of the Autumn Salad submissions contained persimmons, which got us thinking about this distinctive fall fruit, known by the ancient Greeks as the "fruit of the Gods." There are two main types of persimmons available in the United States: one is firm when ripe, and the other is soft. Fuyu persimmons, which are round and squat like a tomato, are the most common variety of firm-ripe, or "non-astringent" persimmon found in this country; these are typically sliced and eaten raw. Hachiya persimmons, a popular soft-ripe (or "astringent") variety, are longer and more pointed, and they're ready to eat when the flesh of the fruit softens to the consistency of jelly. It is this second type that you should look for when a recipe calls for "persimmon pulp," which is just a fancy term for the soft flesh of an astringent persimmon after it has been scooped from its skin.

A geologist, food blogger, wife and mother of three, Kitchen Butterfly is an active member of the food52 community. She likes the experimental (and forgiving!) nature of cooking, and has uploaded 17 recipes to the site. She writes recipes for new updates on old classics, like Pear and Ginger Tart Tatin (above), Apple and Celeriac Remoulade, and Salted Chocolate Caramel Shortbread. See her profile and fan her here.

Last week a few of you asked what sort of liquid libation we'd recommend to go with the Thanksgiving turkey. As luck would have it, Chambers Street, our wine partner, has put together a list just for us. Below you'll find a selection of wines (featuring an assortment of colors and price points) singled out by Chambers Street as ideal pairings for Thanksgiving fare. The best part? If you click through and use the promotional code "food52" you can order all of these wines -- and more -- from Chambers Street for a 10% discount!

Next week's themes will be (you can enter beginning Monday):

Your Best Recipe for Turkey Leftovers

Your Best Savory Rice Dish