starters
Stories tagged “starters”
Pink fir potatoes recipe: Opheem's pickle-spiced starter
Mustard oil, whole pickling spice and tamarind turn waxy pink fir apple potatoes into the kind of starter Birmingham's Opheem built its reputation on.
Vitello tonnato recipe: Piedmont's cold veal in tuna sauce
Poached veal, sliced thin and dressed in a creamy anchovy-caper-tuna sauce. No mayonnaise, no shortcuts, just a classic that outgrew Piedmont.
Taramasalata recipe: Thessaloniki's pink fish roe dip
A Thessaloniki chef's family recipe turns stale bread, cured roe and lemon into the pink dip that opens a proper Greek meze table.
Fennel and orange salad recipe, Palermo's winter staple
Shaved fennel, orange and black olives: a Sicilian salad built to cut through heavy winter food, with sharpness timed to the very last step.
Provoleta recipe: Argentina's grilled cheese, before the steak
A thick disc of aged provolone, seared hard in a cast-iron pan until it forms a crust around a molten centre — the starter every Argentine parrilla serves before the meat arrives.
Puntarelle alla romana recipe: Rome's winter salad
A puntarelle alla romana recipe built on one trick: ice water curls the bitter chicory shoots before the anchovy dressing goes anywhere near them.
Pastéis de bacalhau recipe: Lisbon’s salt cod cakes at home
Equal weights of soaked salt cod and dry potato, beaten with egg until light, shaped between two spoons and fried at 170°C. The Lisbon snack, step by step, with the reason behind each move.
Escalivada recipe: Catalonia's smoky roast vegetables
Aubergines, red peppers and onions go into the oven whole and come out black. What happens next, under a plate and between the fingers, decides whether the dish works.
French onion soup recipe: the Paris bistro classic
An hour of slow browning, a splash of white wine and a cheese lid that reaches the rim: the house method for the soup Paris once ate at dawn in Les Halles.
Elote recipe: Mexican grilled corn with chile and lime
Charred corn brushed with crema, rolled in cotija and dusted with chile, the street-food base behind the corn-driven tasting menus now earning Michelin stars.
Baba Ganoush Recipe: Ottolenghi's Charred Aubergine Dip
A coarse, smoky Levantine aubergine dip built on fire rather than a blender, made the way chef Yotam Ottolenghi publishes it: charred whole, drained, and dressed with pomegranate molasses.
Zwiebelkuchen recipe, the onion tart of the harvest
A kilo of onions cooked without colour, a set custard and a yeast base rather than pastry. In the German wine villages it is eaten with new wine, standing up.
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