Recipes

17 Recipes to Make on Your Next Date Night (With the Fruit)

Dates? We've got 'em by the dozen.
Image may contain Food Bread and Bun
Peden + Munk

Dates are often referred to as nature's candy, and it's no wonder: We'd eat the sweet, chewy, and supremely snackable fruit by the handful any day. We love adding one or two pitted dates to our morning smoothies and have reinvented the cinnamon bun with zero refined sugar (thanks, dates!). But they're just as lovely in savory dishes, complementing everything from chicken liver pâté to pork tenderloin. Who needs a date when you've got dates?

  • Image may contain Plant Food Vegetable and Produce
    Kimberly Hasselbrink
    5/17

    Orange-Date Muesli with Coconut and Cacao Nibs

    Muesli is a cold porridge of oats, fruit, and yogurt that softens overnight in the refrigerator. If you don’t have time to prepare it the night before, don’t worry. You can omit the oats and make a breakfast parfait with the orange (use one large orange), date, yogurt, cacao nibs, and coconut.

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  • Image may contain Food and Ketchup
    6/17

    Gochujang-Date Sauce

    This flavorful condiment is a great topper for homemade bibimbap.

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  • Image may contain Food Dessert Dish and Meal
    Christopher Testani
    15/17

    Double Ginger Sticky Toffee Pudding

    The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.

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  • Date and orange Hamantaschen
    Photograph by Isa Zapata.  Food Styling by Susan Ottaviano.  Prop Styling by Maeve Sheridan
    16/17

    Date-Orange Filling

    Use lemon zest in place of the orange, if you prefer. For the hamantaschen recipe, see here.

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  • Image may contain Plant Bag Handbag Purse Accessories Accessory Vegetable and Food
    Photo by Ditte Isager
    17/17

    Nutty Grain and Oat Bars

    We can’t stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.

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As the senior food editor at Bon Appétit, Christina spends her days in the BA Test Kitchen dreaming up recipes for home cooks (Chocolate-Matcha Butter Mochi Cake and Green Curry Lentil Soup are favorites). She also oversees the brand’s digital recipe content, working with freelancers and test kitchen staff to ... Read More
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