This Provençal tomato tart is summery, delicious, and absolutely irresistible! The secret to making it flavorful is marinating the tomatoes with aromatics before baking. Try it once and it’ll become a summer staple.

Pani puri, crispy Indian shells filled with salmon and mango tartare, an original and refreshing bite-sized appetizer.

Panino in the singular, these lovely panini breads are quick to make and freezer-friendly. All that’s left is to fill and toast them.

Cheese friands sometimes evoke memories of school cafeterias where they were a classic starter, often more successful than the rest of the meal. Nothing complicated about them – just a few quality basic ingredients, and you’re ready to make this crowd-pleasing recipe. Here’s a classic version of cheese friands.

Here’s a recipe I created to empty the fridge that was such a hit I had to share it, because I’ll definitely make it again. Mushrooms stuffed with cheese, fresh herbs, and caramelized onions—easy and quick. You can serve them as an appetizer with small mushrooms or as a starter with larger ones.

This savory cake with tuna and olives is a classic you’ll never tire of, and you can vary it endlessly. Use this recipe as a base and customize it however you like.

Savory cake is a staple for summer cold meals, appetizers, or buffets. This recipe makes a moist savory cake with deli meat, olives, and chives. You can use this base and adapt it to your liking.

Fig season is here and it’s short, so make the most of it! We don’t always think of figs in savory dishes, so here’s a delicious and indulgent fall meal idea to change from the usual recipes. This savory fig, goat cheese and honey cake will be perfect with an endive salad. If you’re having a brunch these days, think of it too.

Pani puri, crispy Indian shells filled with tuna and mango tartare, a very fresh and flavorful bite-sized appetizer. Always a crowd-pleaser!

An easy and delicious recipe for the famous Russian blinis. They’re thick and wonderfully fluffy. You’ll never buy store-bought blinis again!

An easy recipe to try your hand at homemade charcuterie - cured duck breast to enjoy in a gourmet salad or as an appetizer.

I really enjoy vegetable carpaccios - they’re beautiful, delicious, and simple to make.

These steamed buns have a brioche-like texture that’s both airy and melt-in-your-mouth tender. They serve as a perfect base for fillings of your choice - the key is varying textures and flavors while adding freshness with herbs or raw vegetables. Here I’m sharing an easy version made with confit goose legs, fresh cilantro, and peanuts.

These little steamed buns are incredibly soft and fluffy. Here’s a detailed version to make them at home. You can fill them with anything - meat, fish, mushrooms…!

A colorful summer twist on traditional spring rolls

If you love chouquettes (and even if you don’t), you’ll adore these little cheese puffs with herbs de Provence.

With summer approaching, here’s a starter that always has a place among my fresh salads - raw artichoke, sliced carpaccio-style and seasoned.

Arancini are crispy little balls on the outside and melty on the inside. They’re perfect if you have leftover risotto from the day before, but they’re so good you might make risotto just for this! Here’s a vegetarian version with pesto and mozzarella.

If like me you love fried eggplant but the thought of them swimming in oil makes you think twice, this oven-baked fried eggplant recipe is for you! Much less oil than deep-frying for a surprisingly similar result!

Roasted and marinated vegetable antipasti are a cornerstone of Italian starters. Colorful and flavorful, they can also be served as a side dish alongside beef carpaccio or beautiful burrata mozzarella.

I really enjoy world cuisine, especially Asian and Indian food. I love organizing themed dinners, so here’s a complete homemade Indian meal featuring restaurant classics like naans, samosas, and chicken tikka masala. Pick and choose from these ideas to create your perfect Indian feast at home.