2,502 halva recipes

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.

Easy stewed chicken baked Italian-style with canned stewed tomatoes, mushrooms, onions, and a melty mozzarella topping. A light, low-calorie weeknight dinner that comes together with mostly pantry staples.

This savory and scrumptious pilaf is the perfect side dish for a summer barbecue.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

A Mexican inspired dish made with tomatillas, melted cheese and pre-cooked chicken, just delicious.

Cod baked in a foil packet over sautéed red peppers, black olives, and garlic with a hint of allspice. Open at the table for a burst of Mediterranean aroma. Single-serving and ready in 45 minutes.

Avocado Kashmir fills halved avocados with a warmly spiced curry of eggplant, apple, and aromatic Indian spices, served over steamed rice with a spread of chutneys and condiments.

A bubbly pasta bake loaded with artichoke hearts, chestnut mushrooms, smoked ham, and herbed soft cheese under a golden breadcrumb and cheddar crust. Comfort food with a Continental twist.

Homemade BBQ sauce with orange juice, crystallized ginger, molasses, honey, and chili powder. Sweet, tangy, and smoky with a ginger kick. Makes 5 cups that keep for two weeks in the fridge.

Fusilli alla Sorrentina pairs tuna packed in olive oil with fresh tomatoes, black olives, white wine, and a whisper of fresh mint. A classic coastal Italian pasta that comes together in one skillet.

Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

Grilled pork tenderloin glazed with apricot preserves, served over peppery arugula with fire-kissed stone fruit and a shallot vinaigrette. A bright summer main that balances smoky, sweet, and sharp in every forkful.

Bright fruit salad with jicama matchsticks, grapes, pineapple, nectarine, strawberries, and cantaloupe tossed in orange juice with fresh basil. A crunchy, refreshing no-cook side that's ready in 20 minutes.