972 tarter recipes

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Puccia, traditional Italian olive-studded bread rolls from Puglia made with biga starter and whole wheat flour. Crusty, airy rolls with a long rise for deep flavor.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.

Elegant snow pea and pear salad on radicchio leaves with toasted walnuts and a light pineapple-yogurt dressing. A fresh, low-calorie starter ready in 20 minutes.

Having some friends over? Try this quick and tasty recipe that is a great conversation starter.

Quick and easy tartar sauce that is just like the sauce served at Red Lobster restaurants.

Chilled raspberry and red wine soup with cranberry juice, cinnamon, and a sour cream swirl. Refreshing summer dessert soup or unexpected starter, served cold.

Herb crepes with goat's cheese stuffing: thin, chive-and-dill-flecked crepes wrapped around a tangy whipped goat cheese filling, then baked in butter. An elegant savory brunch or starter.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Chilled summer squash soup with fresh herbs: a silky cold soup of zucchini, crookneck, and pattypan squash pureed with basil, parsley, and buttermilk. A summer lunch or starter for six.

Crispy deep-fried calamari rings coated in seasoned flour, egg wash, and Italian breadcrumbs. Golden brown in 45 seconds and served with cocktail or tartar sauce.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Finnish sour rye bread with a four-day natural starter, rye and white flour blend, and an egg wash finish. A dense, tangy, traditionally fermented loaf.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Japanese miso soup with shrimp, kamaboko fish cake, and scallions in dashi stock. A quick, warming starter or light lunch ready in 20 minutes.