I love this antipasto (or even dessert) idea from Nancy Radke, the director for the Consorzio del Formaggio Parmigiano-Reggiano. Plump Medjool dates stuffed with chips of Parmesan cheese and pecan ...

In a large bowl; add juice and cream. Blend gently by means of a hand whisk; just for a few seconds, to integrate and mix together. Refrigerate covered. Meanwhile, crush finely; in an electric grinder ...

1. With a small knife, make a vertical slit down one side of the dates. Remove the pit and stuff with 2 almonds. Close the opening by pressing it with your fingers. Continue with the remaining dates ...

1. Place the walnuts, pistachios, brown sugar, rose water, cinnamon, cardamom and salt in a food processor, and pulse until very finely chopped. The mixture should hold together when gently squeezed.

I love dates, and I’m not talking about the romantic kind. I’m talking about the medjool variety. I’m not alone in this obsession. Hoda Kotb’s favorite snack happens to be my warm stuffed dates. When ...