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As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:
| Starters | Fish Courses | Meat Courses |
| Vegetarian | Accompaniments to Main Courses | Desserts |
| Breads, Cakes and Pastries | Sauces and Jams | Snacks |
| Drinks | Spice Blends |
Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 683 recipes in total:
| A Libyan Way with Couscous Origin: Libya | Azerbaijani Plav (Azerbaijani Pilaf) Origin: Azerbaijan | Belizean Potato Salad Origin: Belize |
| A Messe of Greens Origin: British | Bâton de Manioc (Cassava Sticks) Origin: Central Africa | Bell Peppers with Tomatoes Origin: British |
| Aadun Origin: Nigeria | Baby Carrots and Onions in Cream Origin: Ireland | Bengali Pilau Rice Origin: India |
| Acorn Flour Noodles (Acorn Flour Noodles) Origin: Fusion | Bacon Clapshot Origin: Scottish | Beninese Bouille Origin: Benin |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Burdock Root Origin: British | Bessamel-ntymeno Teganismeno Kotopoylo (Béchamel-Coated Fried Chicken) Origin: Greece |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Baked Parsnips Irish Style Origin: Ireland | Bhutanese Red Rice Origin: Bhutan |
| African Green Pepper and Spinach Origin: East Africa | Baked Potatoes Stuffed with Cranberry Sauce Origin: British | Black Bean Salad Origin: American |
| Akassa Origin: Benin | Baked Potatoes with Cheese Origin: Bulgaria | Black Beans Origin: Mexico |
| Aleecha Origin: Ethiopia | Baked Salsify Origin: British | Black Pudding, Potato and Yarrow Salad Origin: British |
| Alexanders à la Polonaise Origin: British | Baked Savoury Lentils Origin: Britain | Black-eyed Beans and Plantains in Palm Oil Origin: Nigeria |
| Alexanders Flowers Fritters Origin: British | Baked Savoury Rice Origin: Britain | Blanched Asparagus with Herbed Butter Origin: British |
| Algerian Cooked Carrot Salad Origin: Algeria | Baked, Stuffed Onions Origin: British | Blanched Hogweed Shoots with Herbed Butter Origin: British |
| Algerian Salad Origin: Algeria | Baklazhan (Babki with Custard Filling) Origin: Russia | Blanched Hop Shoots with Herbed Butter Origin: British |
| Algerian Spiced Potato Cakes Origin: Algeria | Bamia (Okra in Tomato Sauce) Origin: Egyptian | Bodebiremus - Kartoffelmus (Potato Mush) Origin: German |
| Aloco Origin: Cote dIvoire | Banana Gratin Origin: Zanzibar | Boiled Alexanders Shoots Origin: British |
| Aloha Wild Rice Origin: Hawaiian | Bananas with Split Green Peas Origin: Rwanda | Boiled Hogweed Shoots Origin: British |
| Aloo Anardana Origin: India | Banku Origin: Ghana | Boiled Plantains Origin: West Africa |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Banku II Origin: Ghana | Boiled Sea Kale Flowers Origin: British |
| Amala Origin: Nigeria | Basil Pesto Dumplings Origin: British | Boiled Wintercress Greens Origin: British |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Batabate Origin: Mayotte | Boli Origin: Nigeria |
| Apfel Spaetzle (Apple Purée Spaetzle) Origin: Germany | Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Boo with Okra Origin: Uganda |
| Arran Potato Salad Origin: Scottish | Battered Alexanders Shoots Origin: English | Boxty Origin: Irish |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Bavarian Potato Salad Origin: German | Boxty (Potato Griddle Cakes) Origin: Northern Ireland |
| Arroz Español (Spanish Rice) Origin: Spain | Bavarian Red Cabbage Origin: German | Brains on the Half-skull Origin: American |
| Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Bayerische Kraut (Pickeled Bavarian Cabbage) Origin: German | Braised Bell Peppers Origin: British |
| Arroz Verde (Green Rice) Origin: Angola | Bayrischer Kartoffelsalat (Barvarian Potato Salad) Origin: German | Braised Bok Choy with St George's Mushroom Origin: Fusion |
| Asaro (Yam Stew) Origin: Nigeria | Bean Leaf Starters Origin: Zambia | Braised Celery Origin: Ireland |
| Aseeda Origin: Sudan | Beans and Bananas Origin: Burundi | Braised Celery II Origin: British |
| Asian Coconut Rice Origin: Asia | Beans and Rice Origin: West Africa | Braised Chicory Origin: British |
| Asparagus à la Polonaise Origin: British | Beet Salad Origin: Morocco | Braised Savoy Cabbage Origin: British |
| Asparagus in Egg Sauce Origin: British | Beetroot Jelly Origin: British | Braune Bohnen (Green Beans in Gravy) Origin: German |
| Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Beetroot, Apple and Potato Cakes Origin: English | Broccoli à la Polonaise Origin: British |
| Atklit (Vegetable Bowl) Origin: Ethiopia | Belgian Mashed Potatoes Origin: Belgium | |
| Αggonria poy Gemίzontai me Pheta (Cucumbers Stuffed with Feta) Origin: Greece | Belizean Fried Plantains Origin: Belize |
Not found what you're looking for? Search the web:
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!