745 halva recipes

Elegant black tie tomatoes topped with a yogurt-mayo dressing and a half teaspoon of black caviar each. Six-ingredient appetizer that dresses up halved tomatoes for cocktail parties.

Open-face turkey melt on toasted English muffins with broiled Monterey Jack and a fresh Italian-dressed chopped salad piled on top. A bright, crunchy spin on a leftover-turkey sandwich.

Sea scallops sauteed with shallots, garlic, tomato, and fresh oregano, served on garlic-rubbed French bread toasts. An elegant appetizer with a light, lemony pan sauce.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Pepperoni cheddar pasta salad tosses tricolor pasta with sliced pepperoni, sharp cheddar, fresh peppers, tomatoes, and olives in Italian dressing. Potluck favorite that travels well.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Indian-spiced ground beef and wilted spinach stuffed into warm pita pockets, topped with curried sour cream. A flavor-packed handheld dinner ready in just 20 minutes.

A quick and flavorful stir-fry featuring tender beef sirloin, vibrant bell peppers, onions, and mushrooms, all tossed in a savory soy-sherry sauce. Perfect for a weeknight dinner over rice.

Treat your chicken to Greek culture with this succulent dish made with garlic powder, oregano and seasoned salt.

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

Fire-roasted poblano chilis line the pan as the crust, filled with a silky Monterey Jack and egg custard made with homemade crema fresca. A crustless Mexican pie that's golden, smoky, and rich.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

Fresh tagliatelle tossed with golden garlic, sun-dried tomatoes, white wine, and peppery rucola (arugula). A simple Italian pasta ready in minutes with bold, clean flavors.

Gala chicken breasts roll thin pounded breasts around an egg salad filling with chives, tarragon, and Dijon, then bake with a lemon-butter brush. Elegant make-ahead main.

Beijing's most famous dish, Peking Duck is traditionally served with Mandarin pancakes, and green onions for brushing on the hoisin sauce.