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 ...

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 ...