624 half half recipes

Thai-style eggplant stir-fry with chicken or tofu, fresh basil, red chili peppers, and yellow bean sauce. A fast, fragrant weeknight dish ready in under 35 minutes.

Orange pecan gems: shortcut cake-mix cookies with orange flavor, yogurt, and a pecan half pressed on top. Three dozen tender cookies from one bowl in 30 minutes.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Grilled shrimp and chicken skewers basted with cumin-garlic butter. Separate skewers ensure both proteins cook perfectly on the grill in under 15 minutes.

Grilled chicken breast brushed with a three-ingredient picante sauce, Dijon mustard, and brown sugar glaze. Pounded thin for fast, even cooking on the grill.

Chicken Oregano with pounded breasts dredged in flour and egg, pan-seared, then baked under oregano and melted provolone cheese. An Italian-style chicken cutlet dinner.

Ranch chicken stir-fry with boneless chicken breast, ranch dressing mix, and frozen vegetables. A 5-ingredient weeknight dinner ready in under 30 minutes.

Calvert's pecan flounder bakes flounder fillets in foil packets with pecan vinaigrette, lemon slices, white wine, and toasted pecan halves. An elegant Southern-inspired dinner for four.

Red beans with toasted pecans, saffron, and red wine served over whole wheat spaghetti. A creative vegetarian fusion dish with Mediterranean and Southwest flavors that comes together in 30 minutes.

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.

Lemon chicken with egg noodles, ready in 25 minutes. Pounded chicken breasts dredged in a lemon-paprika oil and pan-cooked until tender, served over no-yolk noodles for a light dinner.

Slow cooker chicken and pork cubes marinated in red wine, beef stock, tomatoes, garlic, and rosemary. Set it, forget it, and come home to fork-tender meat after 6 to 8 hours.

Creamy chicken Marsala with mushrooms, shallots, and a silky pan sauce finished with heavy cream and a squeeze of lemon. Italian-American classic done right.

Stuffed Italian chicken rolls with mozzarella and pastrami, pounded thin, rolled up, and baked with a crispy Parmesan bread crumb coating. Freezer-friendly and ready in about an hour.

Upside-down muffins with pecans and melted margarine in the bottom that become a praline topping when inverted after baking.

Grilled chicken breasts brushed with a sweet-tangy glaze of apple jelly, honey, Dijon mustard, and cinnamon for easy weeknight dinner with fall flavors.