307 halva recipes

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.

A low-fat dish that's succulent taste will have you scooping out a second helping.

Fruit compote in rose wine: layered pineapple, peaches, pears, bananas, oranges, and grapes set in watermelon gelatin and rosé. Feeds 25 at a buffet.

Lightly floured fish cubes sautéed with mushrooms, garlic, cherry tomatoes, and curry powder, deglazed with white wine and served over rice. A quick dinner for two in 30 minutes.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Henderson-style boiled crawfish with corn, potatoes, onions, and lemon in a peppery salt brine. A classic Louisiana crawfish boil done right with no soaking needed.

Open-faced sub sandwiches on toasted English muffins with salami, lettuce, tomato, onion rings, basil, and melted American cheese. Broiled 5 minutes for a quick hot lunch.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Make your chicken breasts feel super with this simple recipe that creates a wonderful taste your family will love.

Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.

Good way to cook steak with BBQ beans, tastes really very great.

Tropical fruit salad with mango, papaya, Asian pear, and kiwi tossed in cinnamon sugar. No cooking, no dressing, just ripe fruit and warm spice.

Whole chicken slow-cooked on a bed of potatoes, carrots, onions, and celery with basil and seasoned salt. The cooking liquid turns into a savory thyme and soy sauce gravy.

Butter-tossed lobster tails in a bourbon and white wine cream sauce with sauteed shallots and morel mushrooms, plus bonus tomalley croustades with Gruyere.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

A colorful overnight fruit salad marinated in brandy, brown sugar, and cinnamon with peaches, apples, oranges, strawberries, and kiwi. Gorgeous in a glass bowl for brunch or dessert.