Chef Dimitra
Cypriot Tahinosalata (Ταχινοσαλάτα Κύπρου)
Cypriot tahinosalata is the fast-day sesame spread, pale and sharp with lemon, made by beating tahini slowly with water until it turns creamy.
Recipe Archive
Appetizers & Snacks
Explore appetizers and snacks built for the first impression: crisp textures, generous dips, shareable bites, and small dishes that set the tone for the meal.
896 recipes
Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Recipes
Chef Juliana
Dadinho de Tapioca com Geleia de Pimenta
Those golden cubes are not kitchen magic. Hot milk, tapioca granulada, queijo coalho, and a proper chill do the work, then pepper jelly cuts the salt and fat.
Chef Jeong-sun
Dak-kkeopjil-twigim (Fried Chicken Skin)
Cheap chicken skin treated properly: scraped, salted, dried until firm, dusted with potato starch, and fried twice until each piece lies flat and crisp enough for a late-night anju plate.
Chef Jeong-sun
Dak-ttongjip-twigim (Fried Chicken Gizzards)
Cleaned chicken gizzards, parboiled with aromatics, dried well, and fried until crisp outside and pleasantly chewy inside, the late-night pocha plate that rewards careful hands.
Chef Juliana
Deburu de Dendê (Pipoca de Obaluaê)
You think sacred food means you can't touch the pan. Respect, yes. Fear, no. This home deburu is corn, dendê, a lid, and the discipline to listen.
Chef Thomas
Deep-Fried Whitebait
A pile of tiny silver fish, dusted in flour and cayenne and fried until they crackle between your teeth, served with lemon and eaten with your fingers while they're still hot.
Chef Remy
Deviled Crab Toast New Orleans Style
Sweet Gulf crab folded with the holy trinity and bold Creole spices, piled high on crispy French bread toasts and broiled until the tops turn golden and slightly crusty, the kind of appetizer that makes your guests fight over the last one.
Chef Thomas
Devilled Eggs
Eggs boiled, halved, and filled with yolks whipped smooth with mayo and Colman's mustard, the kind of quiet, peppery bite that disappears from the plate before you've turned around.
Chef Thomas
Devils on Horseback
Brandy-soaked prunes stuffed with almonds and wrapped in streaky bacon, roasted until the bacon shatters and the fruit inside turns to something dark and sweet and faintly dangerous.
Chef Dimitra
Dolmadakia Yialantzi Politika (Ντολμαδάκια Γιαλαντζί Πολίτικα)
Constantinople's meatless vine leaves, yialantzi, are rolled around herbed rice, currants, pine nuts, lemon, and olive oil, then rested until tender and bright.
Chef Lesia
Domashnia Kovbasa (домашня ковбаса, homemade sausage)
This is the sausage that perfumes the Easter basket before anyone opens it: garlic, pepper, pork fat, and a casing baked tight enough to snap under the knife.
Chef Lesia
Domashniy Syr (домашній сир, fresh curd cheese)
Milk goes quiet first, then it breaks. One gentle warming turns yesterday's soured milk into soft white curds, whey running clear and gold beneath.
Chef Jeong-sun
Donggeurangttaeng (Korean Pan-Fried Meat Patties)
Small pork and beef patties with tofu and vegetables squeezed dry, shaped into careful coins, dipped in flour and egg, then pan-fried for the holiday table.
Chef Jeong-sun
Dongnae-pajeon (Busan Scallion Pancake)
Whole jjokpa scallions laid in rice-flour batter, topped with seafood, beef, and egg, then pan-fried soft and generous in the old Dongnae style of Busan.
Chef Jeong-sun
Dongtae-jeon (Pan-Fried Pollock)
Pale-gold pollock jeon for the holiday table, made from well-dried white fish, a thin flour coat, and egg cooked gently enough to stay tender.
Chef Dean
Dry-Rubbed Smoky Chipotle Wings
Shatteringly crisp wings coated in a brick-red chipotle rub that delivers genuine smoke and slow-building heat, proving that the best party food needs no sauce, no fuss, and no apology.
Chef Jeong-sun
Dubu-jeon (Pan-Fried Tofu)
A quiet Korean tofu jeon, pressed dry and pan-fried until the edges turn pale gold, served with soy-vinegar dipping sauce for a holiday table or plain rice supper.
Chef Dean
Dungeness Crab Rangoon
Golden, shatteringly crisp wonton parcels bursting with sweet Dungeness crab and tangy cream cheese. This Pacific Northwest take on the Chinese-American classic honors both the region's waters and its immigrant culinary traditions.
Chef Takumi
Ebi Fry (エビフライ, panko-fried prawns)
Ebi fry is decided before the oil: clean, dry prawns, straightened gently, coated lightly, then fried just long enough for the panko to turn crisp and gold.
Chef Joost
Eierbal (Groningen Egg Ball)
A whole egg in beef ragout, crumbed and fried until the crust gives under your teeth, Groningen's snackbar secret proves northern thrift knows exactly how to make one egg feel like supper.
Chef Juliana
Empada de Frango com Catupiry
You think tiny pies mean tiny pastry courage. They don't. A tender shell, a real chicken refogado, and Catupiry tucked inside make a Brazilian snack you can bake, freeze, and feed people with.
Chef Juliana
Empada de Palmito
If the bakery case made you think empada is not for you, good. A gente will fix that with tender dough, creamy palmito, and a refogado that does real work.
Chef Juliana
Empadinha de Camarão
You don't need bakery hands for this. A forgiving pressed crust, a proper shrimp refogado, and a creamy filling turn into festa food you can actually make.
Chef Lupita
Empanadas de Camarón Seco de la Costa Chica
Guerrero and Oaxaca's Costa Chica empanadas fold fresh masa around dried shrimp, chile costeño, tomate, and epazote, then fry them until the edges turn crisp and golden.
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