Appetizers recipes

Pasta z jaj is a traditional Polish egg and ham spread with sweet paprika. Ground (not pureed) hard-cooked eggs and baked ham create a chunky, hearty sandwich filling ready in 5 minutes.

Deviled eggs with chunky salsa and crumbled bacon mixed into the yolk filling. A Southwestern twist on classic deviled eggs with just 4 ingredients and no cooking needed.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Indian lentil sandwich spread with coriander, cumin, turmeric, ginger, and garlic. A vegan, oil-free, high-protein spread inspired by McDougall's plant-based approach.

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

Chilled orange-carrot soup with ginger and leeks, pureed smooth and thinned with fresh orange juice. A refreshing cold soup garnished with orange slices and mint.

Sassy onion dip with whipped cream cheese, sour cream, chili sauce, and onion soup mix. A creamy, tangy party dip with a spicy kick, ready in minutes.

Classic moules mariniere steamed in white wine with onion, celery, and garlic. Just five ingredients and 20 minutes from start to finish for a simple French bistro dish at home.

Cinnamon-glazed almonds coated in a sugar-egg white meringue, tossed in melted butter, and baked until crisp and fragrant. An addictive snack that stores for two weeks.

Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.

Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.

Homemade herb cheese spread with cream cheese, butter, parsley, chives, marjoram, and thyme. A simple make-ahead spread for crackers or veggie sandwiches.

Mayo-free potato salad with an olive oil and herb dressing, tossed with green pepper, celery, and scallions. Light, zesty, and great for summer cookouts.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Orange glazed carrots with brown sugar, butter, orange juice, and lemon zest cooked in the microwave. A sweet, citrusy side dish ready in under 10 minutes.