Silky Hummus
Silky, pourable hummus with far more tahini than most recipes dare, whipped for five minutes with ice water. Peeling…
Small plates, dips and things to hand round with a drink. 597 recipes, in a suggested order.
Starters for a sit-down meal sit here too, alongside snacks for a party. Plenty of them can be made ahead, and the storage note on each recipe says how far. Anything fried is the exception: cook it just before people eat.
The 597 recipes come from 63 cuisines; the largest groups are American (160), Indian (49), British (42), Italian (38) and Chinese (34). Of these, 195 are ready in 30 minutes or less, start to finish; the quickest are Ants on a Log (5 min), Chicken Marinade (5 min) and Chicken Salt (5 min). For 234, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 409 easy, 164 medium and 24 hard.
As written, 305 are vegetarian, 147 vegan, 224 gluten-free and 284 dairy-free. Another 42 meet a diet label only with a swap the recipe names, and the recipe says which.
Silky, pourable hummus with far more tahini than most recipes dare, whipped for five minutes with ice water. Peeling…
The Mexican original is made in a molcajete and contains no garlic, no cumin and no soured cream — just avocado…
The Anchor Bar original, baked rather than fried using a baking powder trick that makes the skin crackle like it…
Japan's definitive fried chicken: thigh meat marinated in soy, sake and ginger, dusted in potato starch and fried…
Juicy jiaozi with a hand-rolled wrapper thick at the centre and thin at the edge — the shape that stops the base…
Properly made samosas have a blistered, flaky shell that stays crisp for hours — the result of a stiff dough…
Shredded chicken, cream cheese, ranch and hot sauce baked until bubbling. Invented in Buffalo, adopted by every…
The real thing, not a pile of chips with sauce poured over: every chip laid out individually, each one bearing its…
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
Chicken marinated in turmeric and lemongrass, threaded onto skewers, grilled over charcoal, and served with a peanut…
Hard-boiled eggs halved, the yolks whipped smooth with mayonnaise and mustard and piped back in. The most reliably…
Pan-fried pork dumplings with a lacy crisp base and a juicy, cabbage-sweet filling. The steam-fry technique gives…
Layered flatbreads made from a hot-water dough, rolled with oil and spring onion, coiled and flattened so they fry…
Rice paper rolls packed with prawns, pork, herbs and vermicelli, served cold with peanut dipping sauce. Nothing is…
Shatteringly crisp vegetable spring rolls with a filling that stays crunchy inside the wrapper. Cooling the filling…
Fried twice in beef dripping — once low to cook, once hot to crisp — and served in a paper cone with mayonnaise.
Marinated chicken chunks coated in sweet potato starch, fried twice, and tossed with salt, white pepper and fried…
Argentinian empanadas with a juicy, gently spiced beef filling, olives and egg, baked in a short pastry that stays…
Shanghai soup dumplings: pleated parcels holding pork and a mouthful of hot broth, created by folding chilled aspic…
Batons of low-moisture mozzarella double-breaded and frozen solid before frying, so the crust sets before the cheese…
Spiced minced lamb moulded onto skewers and cooked over coals, kept juicy by fat, papaya paste and a rest in the…
Charred bread rubbed hard with raw garlic, doused in olive oil, and piled with tomatoes that have been salted just…
Twice-cooked potatoes with a shattering exterior and a fluffy interior, under a smoky brava sauce that carries…
Firm white fish cured for ten minutes in lime juice with chilli, red onion and coriander, served immediately with…
Charred corn slathered in crema and mayonnaise, rolled in salty cotija and dusted with chilli and lime. It is the…
A very thick béchamel studded with jamón, chilled overnight, rolled, crumbed and fried so the outside is crisp and…
Maryland crab cakes are mostly crab: just enough binder to hold them, Old Bay for seasoning, and a grill rather than…
Thick onion rings in a beer batter that fries into a light, blistered shell. The carbonation and the alcohol both do…
Sprouted moth beans in a thin, fiery gravy, topped with farsan, raw onion and coriander, with a slick of red rassa…
Three ingredients in the colours of the Italian flag, which means there is nowhere to hide. Ripe tomatoes at room…
Prawns sizzled in olive oil with a great deal of garlic and dried chilli, served bubbling in the same dish with…
Shredded chicken and cream cheese wrapped in a dough made from chicken stock and flour, shaped like a teardrop…
Thin beef skewers coated in yaji, a spice mix built on ground peanuts, chilli and ginger, grilled over coals and…
Soft-boiled eggs wrapped in seasoned sausage meat, breadcrumbed and fried until the crust is deep gold and the yolk…
Cantonese steamed barbecue pork buns: a snow-white, faintly sweet dough that bursts open at the top to reveal sticky…
Melted cheese in a hot skillet with chorizo and roasted chillies, brought to the table still bubbling and scooped…
Corn dough shells filled with potato and shredded beef, deep fried until the outside is crackly and deep yellow…
Aubergine charred directly over a flame until the skin is black and the flesh collapses, then whipped with tahini…
Squid in a light cornflour crust, flash fried and tossed with chilli, garlic and toasted salt and pepper. A…
Toasted bread rubbed with a cut tomato and garlic, dressed with olive oil and salt. Four ingredients, and the…
Vietnamese fried spring rolls wrapped in rice paper rather than wheat wrappers, which gives a blistered, bubbly…
Spinach and feta between shattering layers of filo, brushed generously with olive oil and butter. The trick is…
Yoghurt strained through cloth for a day until it is thick enough to hold a spoon upright, spread on a plate, pooled…
Tempura batter should be lumpy, ice-cold and barely mixed — everything you would consider wrong in any other batter…
Charcoal-grilled chicken skewers lacquered in a tare that gets richer every time you use it. The Japanese izakaya…
A large, shaggy pancake of spring onions and seafood, fried until the edges are lacy and crisp. Eaten on rainy days…
Layers of filo or yufka with a feta and parsley filling, rolled into coils or layered in a tray and baked until…
Onion, potato and spinach bound in a spiced gram flour batter and fried into craggy, shatteringly crisp clusters…
Filed under Appetizers but not a starter or snack on its own: sauce or gravy. Filter these.
Filed under Appetizers but not a starter or snack on its own: condiment, dressing or rub. Filter these.
Filed under Appetizers but not a starter or snack on its own: kitchen basic. Filter these.
Filed under Appetizers but not a starter or snack on its own: dessert or sweet bake. Filter these.
Filed under Appetizers but not a starter or snack on its own: drink. Filter these.