Turkish Aubergine Dip with Yoghurt, Garlic and Lemon
Roasted aubergine dip mixed with yoghurt, garlic and lemon
What makes an appetiser an appetiser
Appetisers usually land in one of two rhythms: pass-around bites that circulate with drinks, or a first course that everyone eats at roughly the same time. Pass-around food needs to be tidy, easy to portion and forgiving if it sits out briefly. A plated starter can be more delicate, but it asks for plates, forks and a moment when everyone is seated.
Think about appetite management. If the main course is substantial, appetisers that lean crisp, fresh or brothy keep the meal feeling paced. If the main course is light, a warmer or more savoury starter can add depth without relying on sheer quantity.
Top picks in Appetizer
Citrus Octopus Salad
Chilled octopus salad with orange, lemon and parsley
Air Fryer Thai Fish Cakes
Air fryer Thai fish cakes with red curry paste and cucumber.
Revithokeftedes (Greek Chickpea Fritters with Herbs)
Greek chickpea fritters with herbs, fried until crisp
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Tahini Sauce
Smooth tahini sauce with lemon, garlic and water
Choose by serving style and kitchen workload
For the least last-minute pressure, look for appetisers you can portion ahead: dips, spreads and chilled bites that only need assembling. They suit casual hosting because you can put them out as people arrive and top up as needed.
Warm appetisers often feel more “cooked”, but they demand timing. Choose oven-baked options when you want hands-off heat, or quick pan-fried bites when you can stay near the hob. If you’re serving a plated starter, favour recipes with a clear holding point, such as soup kept hot, or components that can be dressed at the last moment so they stay crisp.
If guests will be standing, prioritise one-bite or two-bite pieces and avoid anything that drips, flakes heavily or needs cutting.
All recipes in Appetizer
Kimchi Mandu (Kimchi Dumplings)
Kimchi dumplings with pork and tofu, crisp then juicy
Mixed Vegetable Cutlets (Breadcrumb-Coated Potato, Carrot and Pea Patties)
Crisp vegetable cutlets with potato, carrots, peas and breadcrumbs
Honey and Feta Flatbread
Greek-style flatbread with baked feta, honey and oregano
Creamy Modern Barszcz (Polish Beetroot Soup)
Smooth beetroot soup finished with sour cream
Caldo Verde (Portuguese Kale and Potato Soup)
Portuguese potato soup with kale, olive oil and chouriço
Coquilles Saint-Jacques (Scallop Gratin with Creamy Wine Sauce)
Scallop gratin in creamy white wine sauce with breadcrumbs
Devilled Eggs Platter with Dijon, Paprika and Chives
Devilled eggs with Dijon, paprika and chives
Devilled Eggs with Mayonnaise, Dijon Mustard and Paprika
Devilled eggs with a creamy Dijon and mayonnaise filling
Air Fryer Garlic Parmesan Wings
Crispy wings coated in buttery garlic and Parmesan.
Saltfish Fritters (Salted Cod Fritters)
Crisp fritters made with salted cod, spring onion and chilli
Kongnamul Guk (Korean Soybean Sprout Soup)
Light soybean sprout soup with anchovy broth and garlic
Pork and Chive Dumpling Platter (Jiaozi)
Boiled pork and chive jiaozi with soy and black vinegar
Balancing appetisers with the rest of the menu
Use appetisers to signal the direction of the meal. A bright, acidic bite can make a rich main course feel less heavy; a savoury, salty nibble can make a simple main feel more complete. Try not to repeat the same dominant element twice in a row: if the main course is creamy, keep the starter sharp or crunchy; if the main is grilled and smoky, a cooler starter can reset the palate.
Also consider temperature and pace. A cold appetiser followed by a hot main is straightforward. Two hot courses back-to-back can work, but it helps if the appetiser is small and quick to eat so the table doesn’t cool while you plate the main.
When in doubt, choose one “anchor” appetiser and one lighter nibble rather than several similar bites.
If you want to keep the theme consistent
To keep appetisers aligned with the rest of your spread, it can help to browse by Cuisine for a coherent flavour direction, or by Dish type when you know you want something specific such as a dip, skewer or soup-style starter.
Greek
Air Fryer Halloumi
Golden air-fried halloumi finished with lemon and oregano.
American
Chocolate Banana Smoothie
Chocolate banana smoothie with cocoa, peanut butter and whole milk
American
Mashed Potatoes with Butter, Milk and Sour Cream
Creamy mashed potatoes with butter, milk and sour cream
American
Protein Banana Pancakes
Banana oat pancakes blended with soy protein and cooked until golden
One-pot dish
Carne de Porco à Alentejana (Portuguese Pork with Clams)
Portuguese pork with clams, garlic, white wine and fried potatoes
Rice dish
Gemista (Greek Stuffed Peppers and Tomatoes with Herby Rice)
Peppers and tomatoes stuffed with herby rice and baked
Stew
Fårikål (Norwegian Lamb and Cabbage Stew)
Norwegian lamb and cabbage stew with whole peppercorns
Pasta
Baked Feta Tomato Pasta
Penne in a creamy baked feta and cherry tomato sauce
Frequently asked questions
What’s the difference between an appetiser and a starter?
They overlap. An appetiser is often a small bite served with drinks or before sitting down, while a starter is more commonly a plated first course. Many recipes can work as either depending on portion size and how you serve them.
How do I stop appetisers spoiling everyone’s appetite?
Keep portions small and avoid stacking richness on richness. If your main course is creamy, cheesy or slow-cooked, choose appetisers that are crisp, herby, pickled or broth-based rather than heavy pastries or lots of fried items.
What appetisers are easiest for standing guests?
Look for tidy, self-contained bites: things on toothpicks, small toasts, stuffed vegetables, or firm pieces that don’t drip. Anything that needs cutting or a bowl and spoon tends to slow people down.
Can I serve only appetisers instead of a main course?
Yes, if you build variety into the spread. Aim for a mix of textures and a few more substantial bites alongside lighter, fresher ones, so it eats like a complete meal rather than a single-note snack table.
How do I time warm appetisers without stress?
Choose recipes with a clear holding strategy: oven-baked items that can stay warm briefly, or components you can prep ahead and cook quickly. Avoid anything that turns soggy within minutes unless you can fry or toast right before serving.
Start small, think ahead
Pick appetisers by how they’ll be eaten and what they need from you at the last moment. Once you’ve decided on pass-around bites or a plated first course, the rest of the menu balance becomes much easier to judge.
