Brazilian Chicken Coxinhas
Brazilian bites of dough filled with shredded chicken, breaded and fried until golden.
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Starter, soup and cream recipes
Starters, soups and creamy dishes made with familiar ingredients and clear, comforting recipes.
First courses for every season
Browse light options, warming bowls and starters made for sharing. Refine the selection to find quick, vegetarian or time-friendly recipes.
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Moroccan chicken harira
Moroccan tomato soup with chicken, chickpeas, noodles, and fresh herbs, seasoned with ginger, turmeric, cinnamon, and saffron.
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Simple Japanese Onigiri
Japanese short-grain rice bites, lightly salted and shaped by hand into triangles. This simple version has no filling and no vinegar.
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Greek Avgolemono Soup with Rice, Egg, and Lemon
A Greek soup of broth and rice, finished with egg and lemon for a smooth, lightly thickened texture.
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Canadian Skillet Bannock
A quick Canadian bread without yeast, made with flour, baking powder, salt, oil, and water, then cooked in a skillet until golden.
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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, pan-fried until golden and served with a simple soy-vinegar dipping sauce.
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New Zealand Whitebait Fritters
Simple whitebait and egg fritters, pan-fried until golden.
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Ghanaian Kelewele
Ripe plantain marinated with ginger and cayenne, then fried until golden and caramelized.
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Nepalese chicken thukpa with rice noodles
Nepalese chicken soup with rice noodles, vegetables, and a fragrant tomato-and-spice broth. Serves 4.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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Greek Avgolemono Chicken, Rice and Lemon Soup
Greek chicken and rice soup gently thickened with egg and lemon. Makes 6 servings.
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Classic Peruvian ceviche
Cubed white fish briefly marinated with lime, ají, and salt, with red onion and cilantro. Served with cooked sweet potato and choclo corn.
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Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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Korean Haemul Pajeon with Seafood and Scallions
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
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New Zealand Curried Kumara Soup
A mild, creamy vegetarian kumara soup, scented with curry and finished with coconut milk, yogurt, and chives.
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Greek chicken, rice and lemon avgolemono soup
Greek chicken and rice soup, thickened at the end with egg and lemon tempered with hot broth.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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New Zealand Fish and Seafood Chowder
A creamy soup for 4, with fish, prawns, smoked fish, and a base thickened with flour, milk, stock, and cream.
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