2,379 half half recipes

Kushli are deep-fried Indian half-moon pastries stuffed with toasted coconut, almonds, semolina, sugar, cardamom, and raisins. Crisp, fragrant sweets for festivals and tea-time treats.

Chinese crab and corn soup, the restaurant favorite, made light at home. Half the corn is pureed for a naturally creamy body, the rest left whole, with fresh crab, ginger, and a quick cornstarch thickening.

Nectarine-orange marmalade simmers ground nectarines and oranges with sugar into a glossy, peel-flecked spread. A small-batch summer preserve that yields four half-pints of bright, fragrant jam.

Soft maple walnut oatmeal cookies with brown sugar and cinnamon, topped with maple-flavored frosting and a walnut half. Chewy, sweet, and warmly spiced.

If you don't know how to make them, then try this smores recipe that will have you hooked!

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

Coke makes an awesome glaze for this no-fuss family style meal pleasing recipe. Good for Easter or anytime of year.

Chicken livers soaked overnight in soy sauce and lemon juice, dredged in flour, and wok-fried golden with onions. A savory, crispy-edged appetizer with only 5 ingredients and zero fuss.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Shredded Mexican beef filling for flour tortillas: braised skirt steak with tomatoes, bell peppers, and a heavy hand of garlic. Perfect for tacos, burritos, or breakfast egg tacos.

Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.

Basil potato and egg salad with red potatoes, hard-boiled eggs, turkey bacon, and a tangy yogurt-mustard-basil dressing. A lighter twist on classic potato salad with picnic-friendly flavor and less than half the fat.

Rich and delicious. Absolutely love the cinnamon taste.

Try to make your own cheese, it sounds a little bit crazy, but the homemade cheese tastes a lot fresher and more tasty; it can be used in lots of recipes!

Bearnaise reduction is the classic French flavor base for bearnaise and choron sauces: shallots, tarragon, and peppercorns simmered in white wine and vinegar, then reduced by half into a concentrated, aromatic essence.

Chocolate marshmallow drop cookies topped with a soft melted marshmallow, glossy cocoa icing, and a pecan half. Like a homemade Mallomar in cookie form, made for cookie tins and lunchboxes.