Canadian Pea Soup
A thick soup of dried peas, pork belly, onion and potato. Makes about 4 servings; hands-on preparation is estimated at 20 minutes.
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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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Colombian Patacones
Green plantain slices are fried, flattened, and fried again until golden and crisp. The quantities make approximately 4 servings; hands-on preparation and total time are estimates.
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Jamaican Festival
Lightly sweet Jamaican rolls made with flour, cornstarch, and nutmeg, fried until golden. Makes 4 servings; times are estimates.
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Alentejo açorda
Portuguese bread soup with garlic, cilantro, olive oil, and poached eggs. Serves 4; times are estimates.
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Vegan Sri Lankan Pol Sambol
A fresh coconut condiment with chilli, red onion and lime, pounded until well combined. Makes 4 servings and takes about 10 minutes to prepare.
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Iranian ash reshteh
A thick Iranian soup of chickpeas, black-eyed peas, lentils, fresh herbs and reshteh noodles, finished with kashk. Makes 4 servings; hands-on preparation time is an estimate.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Filipino pork and shrimp lumpia
Thin Filipino rolls filled with pork, shrimp, and vegetables, rolled and fried until golden. Serves 4; timings are estimates.
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Brazilian acarajé
Bahian fritters made with black-eyed peas, onion, and salt, fried in dendê oil. Makes 4 servings. Preparation and cooking times are estimates; soaking takes 12 hours.
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Argentine Grilled Provoleta
Provoleta cheese, golden on the outside and soft inside, with olive oil and oregano. Serves 2; preparation time and serving size are estimates.
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Jamaican Bammy
Jamaican cassava flatbread soaked in coconut milk and toasted until golden. Makes about 3 servings.
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Badrijani nigvzit: Georgian eggplant and walnut rolls
Tender grilled eggplant rolls filled with a spiced walnut, garlic, and vinegar paste. Serves 4; times are estimates.
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Greek Spinach and Feta Spanakopita
A Greek savory pie of spinach, feta, dill, and spring onions wrapped in crisp layers of phyllo pastry. Makes 8 servings; preparation and resting times are approximate.
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Jordanian Rashuf with Lentils, Bulgur and Yogurt
A Jordanian lentil and bulgur soup finished with plain yogurt. Makes 4 servings; hands-on preparation is estimated at 10 minutes and cooking at 30 minutes.
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Kuku sabzi (Iranian herb frittata)
An Iranian herb frittata bound with egg and cooked covered over low heat. The quantities make 4 servings.
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Egyptian fava bean ta’ameya
Egyptian fritters made with dried fava beans, fresh herbs and spices, fried until golden. Makes approximately 15–20 pieces; servings and hands-on time are estimates.
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Moroccan Zaalouk with Eggplant and Tomato
A Moroccan cooked salad of eggplant, tomato, and spices, with a rustic texture and a touch of lemon. Serve it hot, warm, or cold.
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Lebanese Fattoush
A Lebanese salad of fresh vegetables, herbs, sumac and toasted flatbread, dressed with lemon and pomegranate molasses.
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Chinese scallion pancakes (cong you bing)
Four savory, unleavened pancakes layered with scallions and browned in a pan.
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Vegetarian green papaya som tam
A crunchy Thai salad of green papaya, long beans and tomatoes with a tangy, sweet and spicy dressing. This vegetarian version uses soy sauce instead of fish sauce.
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