Korean haemul pajeon with seafood and scallions
A Korean scallion and seafood pancake made with wheat and rice flour, pan-cooked and served with a soy vinaigrette.
View recipeRecipes by category
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.
KitchenPause
107Results
Canadian Skillet Bannock
A quick Canadian bread made with a simple dough of flour, baking powder, salt, water, and oil, cooked in a skillet until golden.
View recipe
Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
View recipe
New Zealand Whitebait Fritters
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
View recipe
Thai Tom Kha Gai with Chicken and Coconut Milk
Thai chicken soup with coconut milk, galangal, lemongrass, kaffir lime leaves, and a finishing touch of lime and fish sauce.
View recipe
Greek Avgolemono Soup with Chicken, Rice and Lemon
Greek chicken and rice soup thickened with egg and lemon for a smooth, creamy broth. Makes 4 servings.
View recipe
Classic Peruvian Ceviche
Diced white fish dressed with lime, ají limo, red onion, and cilantro; served with cooked sweet potato and Peruvian corn.
View recipe
Fijian kokoda
A Fijian starter of dolphinfish marinated in lime and lemon, then mixed with coconut milk and fresh vegetables.
View recipe
Creamy Tom Yum Goong (Thai shrimp soup)
A sour and spicy Thai soup with shrimp, mushrooms and aromatics, enriched with coconut milk. Makes 4 servings.
View recipe
Soto ayam
Indonesian chicken soup with a yellow broth flavored with turmeric, galangal, ginger, and lemongrass, served with rice vermicelli, egg, and lime.
View recipe
Korean Haemul Pajeon (Seafood and Scallion Pancake)
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
View recipe
Tunisian egg and potato brik
Four Tunisian egg and potato briks: crisp brik pastry, egg, and a simple potato filling. Fry and serve freshly made.
View recipe
Nepalese chicken thukpa with rice noodles
A Nepalese noodle soup with rice noodles, chicken, broth, vegetables, and a spiced aromatic base. This version draws on a Kathmandu street-food-style preparation.
View recipe
Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
View recipe
Mozambican badjias
Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.
View recipe
Nigerian Goat Meat Pepper Soup
A light, spicy Nigerian broth slowly simmered with goat meat, pepper soup spices, ehuru, and ground crayfish.
View recipe
Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
View recipe
New England Clam Chowder
Creamy clam soup with bacon, potatoes, leek, spring onion, and celery, thickened with flour and finished with milk and cream.
View recipe
Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
View recipe
Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
View recipe