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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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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Australian sausage rolls
Puff pastry rolls filled with minced meat, carrot, onion, herbs and breadcrumbs, brushed with egg and baked until golden.
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Tunisian Slata Mechouia
A Tunisian salad of flame-grilled peppers, tomatoes, onion, and garlic, peeled and chopped with olive oil and spices.
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Nepalese Gundruk Soup
A Nepalese broth of fermented, dried leafy greens with mustard oil, onion, garlic, and turmeric.
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Brazilian chicken coxinhas
A Brazilian snack of shredded chicken wrapped in a broth-and-flour dough, breaded, and fried until golden. Makes 16 pieces for 4 people.
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Moroccan Harira with Beef, Lentils, and Chickpeas
A thick Moroccan tomato soup with beef, lentils, chickpeas, herbs, spices, and fine noodles.
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Korean haemul pajeon (scallion and squid pancakes)
Korean pancakes with scallions, carrot, and squid, made with a simple flour-and-water batter and served with a soy and rice vinegar dipping sauce.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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Tunisian Egg Brik
Four thin brik pastry sheets each wrap one egg and are fried until crisp, with a runny yolk.
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Chicken causa limeña
A chilled Peruvian starter layered with potato seasoned with yellow chili and lime, mayonnaise chicken, and avocado.
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Senegalese Fish Pastels
Small fried pastries with thin dough, filled with white fish, onion, garlic, and herbs. This version makes about two dozen.
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Fresh Vietnamese Rice-Paper Rolls (Gỏi Cuốn)
Fresh rice-paper rolls filled with noodles, cooked pork belly, shrimp, vegetables, and herbs, served with peanut sauce. Makes 20 rolls for 4 people.
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Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
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Greek Avgolemono Soup with Rice
A Greek soup of chicken broth and rice, finished with egg and lemon for a smooth, slightly thickened broth.
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Traditional South African Vetkoek
Yeasted dough buns, fried until golden and tender inside; serve them plain or split them open for filling.
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Flourless whitebait and egg fritters
Simple whitebait and egg fritters, fried in batches until golden. The fish-to-egg balance and brief cooking keep the fish in the foreground.
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Polish Żurek with rye zakwas, sausages, and egg
A tangy Polish soup made with fermented rye zakwas, stock, bacon, two kinds of sausage, potatoes, marjoram, and boiled egg.
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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.
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Mozambican pork chamussas
Phyllo chamussas filled with spiced pork, onion, and garlic, baked until crisp.
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