I make Pflaumenkuchen in the early fall when autumn plums, also known as Italian prune plums or blue plums, are in season.

Apply heat to the bluish-purple fruit and it gives up flavor perfect for baking By DANIELLE CENTONI The Oregonian Italian plums, to borrow a phrase, don't get no respect. They're about half the size ...

This week, I was invited to a friend’s place to break the fast for Yom Kippur. I was tasked with making a dessert, and after a lot of research on what is traditional for the holiday, I found that, ...

Hail to the Italian prune plum, the one that stands up to heat with distinction. This oblong plum, its skin a reddish-blue usually touched with wisps of powdery blue, emerges as the slightly tart ...

A few weeks ago I dropped into Alexis, a tiny grocery store on the corner of Montrose and La Crescenta avenues, for a zoulbia. A teatime Persian dessert, zoulbia looks like a fat spider web. Tubes of ...

While meandering through the farmers' market, I couldn't help but see the shiny, dark little plums that were scattered among the other stone fruit. While I've never been a huge fan of the tart fruit, ...

I’m a happy camper this time of year, and no, not because kids are going back to school. This is when Italian plums come to market. Slightly tart and a little more egg-shaped than a common plum, ...

An occasional series in which staff members share a recipe that we turn to time and again: Edith Eis is one of those friends of the family who seem closer than some blood relatives. She and my mother, ...