589 half half recipes

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Coconut kisses made from stiff egg whites folded with shredded coconut, vanilla, and almond extract, topped with a candied cherry. Light, chewy meringue cookies with only six ingredients.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

Homemade pecan butter made from butter-toasted pecans ground with honey, soy sauce, and salt. A rich Southern-style nut butter with a sweet-savory depth.

Turtle cookies with pecan halves, caramel candy centers wrapped in brown sugar shortbread, and a chocolate glaze dip. Adorable candy-shop cookies from scratch.

Orange-carrot gelatin salad with mandarin oranges, crushed pineapple, shredded carrots, and pecans set in orange Jell-O and unmolded on a bed of lettuce. A retro potluck classic.

Poppy seed cake with lemon glaze baked in a bundt pan. Pureed apricots replace butter for moisture, egg whites provide lift, and a tangy lemon glaze drizzles over the top. No butter, no yolks.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Herbed chicken breasts baked in rosemary, bouillon, and water for tender, juicy meat. A diabetic-friendly low-fat one-pan dinner finished under the broiler.

Try these decadent snacks that are covered in chocolate. The perfect treat for when your sweet tooth acts up again!

Rich chocolate truffles with crunchy pecan centers, dipped in smooth melted chocolate and topped with chopped nuts. Easy microwave method makes 3 dozen elegant candies.

A quick and succulent dish that brings some variety to dinner and a tantalizing flavor everyone will enjoy!

Thai chicken coconut soup (tom kha gai) with lemongrass, coconut milk, lime juice, jalapeno, and fresh cilantro. A simplified version of the classic with rich, aromatic broth.

Chicken breasts baked low and slow on a bed of three cream soups and uncooked rice until everything is tender and creamy. This hands-off chicken and rice dinner practically cooks itself.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.