Cooking for date night can be both exciting and nerve-racking, which is why we recommend easing your stress by serving something simple, fast, and scrumptious. Why not rely on this straightforward yet elegant recipe from 2017 James Beard General Cooking Book Award nominee Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat, which pairs persimmons with mozzarella, prosciutto, and a maple vinaigrette? The key is to purchase the best quality ingredients you can: prosciutto di Parma, mozzarella di bufala, and perfectly ripe persimmons will make the whole evening feel special. The soft, sweet fruit, creamy buffalo mozzarella, and the salty punch of the prosciutto are tied together by the smoky–sweet tang of the maple vinaigrette. Get the recipe and you'll spend less time in the kitchen and more time with your date.
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Learn more about the 2017 James Beard Awards.
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Nicholas Teodoro is the Media department intern at the James Beard Foundation.
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