2,379 half half recipes

Apple butter pie: a creamy custard pie made with spiced apple butter, eggs, milk, and half-and-half in a single crust, topped with fresh nutmeg.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Mexican style pizza trades marinara for a chili-spiked bean sauce, piled on homemade yeast crust with mozzarella and cheddar. Half pizza, half nachos, all flavor.

All veggies are young, fresh and full of spring garden aroma. Is there anything more lovely?

Saag paneer is a classic Indian spinach curry with paneer cheese simmered in a creamy sauce of yogurt, buttermilk, garam masala, ginger, garlic, and half-and-half. Rich, spiced, and deeply satisfying vegetarian comfort food.

Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.

Creamy broccoli mushroom chowder made with a buttery roux, half-and-half, and a hint of tarragon. A rich, warming soup that comes together in 30 minutes.

Creamy Cajun fettuccine with shrimp, smoked sausage, carrots, and zucchini tossed in a Parmesan half-and-half sauce. A one-skillet weeknight pasta ready in 40 minutes.

Creamy sweet potato soup with shallots, nutmeg, dry sherry, and half-and-half, topped with chopped walnuts. A velvety holiday starter soup that's elegant enough for Thanksgiving.

Spinach and crumbled bacon baked in a rich custard with pecans, cheddar cheese, and half-and-half. A Southern-leaning quiche with nutty crunch in every slice.

Moist banana loaf cake studded with grated bittersweet chocolate, dusted with powdered sugar. Uses ripe bananas, half-and-half, and real butter for a rich, tender crumb.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Chestnut and lentil soup: roasted chestnuts and green lentils simmered with carrot, celery, and garlic. Half pureed for body, half left whole for texture. Vegan autumn comfort.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Crab quiche with sweet crabmeat, sharp cheddar, half-and-half custard, and scallions baked in a flaky pie shell. Brunch dish that doubles as a light dinner.