Sticky chicken thighs built on a handful of dates reduced to a glaze. This shelf is spare, so dates and garlic do the work, their natural sweetness caramelizing as the meat cooks down. Quick and deeply flavored.

Serves 2. 35 minutes, 8 at the stove.

About 480 calories a serving, 33 g protein, 33 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 handful [80g] dates, 3 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper, 4 bone-in, skin-on chicken thighs, 1/2 cup chicken broth.

1. Heat 2 tablespoons oil in a heavy skillet over medium-high heat. Season 4 chicken thighs with salt and pepper and lay them skin-side down in the hot pan. Sear until the skin is golden and pulls away easily, about 6 minutes, then flip and sear the other side for 3 minutes. While the chicken cooks, mince 3 cloves garlic.
2. Pour 1/2 cup broth into the pan around the chicken. Scatter the minced garlic and a handful of dates over and around the thighs. Lower the heat to medium and cover the pan with a lid or foil.
3. Simmer until the chicken is cooked through and the dates have softened into a glaze, about 20 minutes. The dates will begin to break down and thicken the pan sauce; nudge them with a spoon to help them dissolve. When a leg pulls away freely, the chicken is done.20 min

Note Swap the dates for dried apricots if you prefer. Leftovers keep three days refrigerated and reheat gently. Serve with rice or bread to soak up the glaze, or a green salad to cut the richness.

Medjool dates split and filled with butter and salt become a dinner dessert that uses most of what you have on hand. Sweet, salty, and done in minutes, these need nothing but a dollop of whipped cream and coffee to follow.

Serves 2. 10 minutes, 10 at the stove.

About 710 calories a serving, 4 g protein, 94 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 8 oz [225g] dates, 3 tablespoons [45g] butter, pinch salt, 4 oz [120ml] heavy cream, 1 tablespoon sugar.

1. Split 8 ounces of dates lengthwise and pull out the pit; set them on a plate. Whip 4 ounces of heavy cream with 1 tablespoon sugar and a pinch of salt until soft peaks form, which takes about three minutes by hand.3 min
2. Stuff each split date with half a teaspoon of butter and a tiny pinch of salt. The warm butter will soften the date slightly and meld with the caramel notes.
3. Divide the dates between two plates and dollop generously with the whipped cream. Serve cold.

Note A swap: pit the dates, then slit a small pocket and stuff with the butter instead of splitting them through. Whipped cream keeps refrigerated for two hours. Serve with strong black coffee or espresso.

A warm, tender cake built on the dates you need to use, where they break down into the batter and make it moist without any cream or oil. This is the kind of thing you bake on a weeknight when time is short and the oven is already on.

Serves 2. 35 minutes, 10 at the stove.

About 1890 calories a serving, 16 g protein, 433 g carbohydrate, 28 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need 10 to 12 ounces [280 to 340 grams] dates, 2 tablespoons butter, 1/4 teaspoon salt, 2/3 cup [85 grams] flour, 1 large eggs, 2 tablespoons oil, 1 teaspoon baking powder, 1/4 cup [50 grams] sugar.

1. Heat your oven to 350°F [175°C]. Pit and chop 10 to 12 ounces of dates into rough pieces, then pour 1/2 cup of boiling water over them and let them sit for 5 minutes until soft.5 min
2. Whisk together 1 large egg, 2 tablespoons of oil, 2 tablespoons of melted butter, and 1/4 cup of sugar until the sugar dissolves, about 1 minute.
3. Fold the softened dates and their soaking liquid into the egg mixture. Stir 2/3 cup of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt together, then fold into the batter until just combined.
4. Pour the batter into a buttered 6-inch cake pan or small loaf pan and bake for 20 to 22 minutes, until a skewer through the center comes out with just a few moist crumbs.20 min
5. Let the cake cool for 5 minutes in the pan, then turn it out onto a plate and serve warm.5 min

Note Swap the flour for rolled oats if you have them for a coarser crumb. The cake keeps wrapped at room temperature for three days. Serve with tea, or with yogurt and a drizzle of honey for a richer dessert.