138 tarter recipes

Pumpkin spice angel food cake baked in a tube pan, made with whipped egg whites and real pumpkin puree. Light, airy, and fat-free with warm fall spices.

Let your kids help you cook dinner with this simple recipe that makes a scrumptious dish everyone will love.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Buttery spiced fig thumbprint cookies, tender brown-sugar dough rolled in a crunchy flax-sugar coating and filled with jammy fig preserves. Warm cinnamon and nutmeg make them a standout on the holiday cookie tray.

Chocolate almond crisps with almond meringue cookies piped on parchment and sandwiched with a dark chocolate ganache. A French patisserie-style confection with crisp, nutty, chocolatey layers.

Georgian cheese pastries (khachapuri-style) with a three-cheese filling of Muenster, cheddar, and Parmesan with fresh mint, chives, and parsley in a buttery homemade pastry shell.

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

These quick and easy salmon patties are the perfect starter dish for any dinner party. With just a few ingredients, these golden brown and crispy patties are sure to impress.

Mary Rogers's sourdough biscuits use an overnight starter sponge for a tender, tangy biscuit with a soft crumb. A pioneer-style overnight rise that beats any quick biscuit hands down.

Mushroom focaccia tops plain focaccia bread with sauteed portobello slices, salty anchovy strips, fresh rosemary, and melted mozzarella. A 20-minute upgrade from store-bought bread to bistro-worthy starter.

Prosciutto-wrapped sea scallops broil on skewers over a bed of quickly wilted baby spinach in a bright lemon-zest vinaigrette. A sophisticated seafood starter that comes together in under 30 minutes.

Chilled carrot soup blended with orange juice, fresh nutmeg and chicken broth. A bright, low-calorie warm-weather starter served cold with an orange slice and mint. Six ingredients, blender-easy.