Appetizers

Soups and small plates to open a long Sunday meal.

A round, layered causa limeña on a white plate on a terracotta tile table: two thick bands of vivid yellow potato around a layer of avocado slices and shredded chicken in mayonnaise with flecks of red onion, topped with a quarter of hard-boiled egg, a purple-black olive, parsley and a dot of yellow sauce, with lettuce and a lime wedge beside it and a second causa behind

Peruvian

Causa Limeña: Peru's Layered Yellow Potato Starter

6 starters or 4 mains · 2 hr 15 min

A dark brown stoneware bowl of Cullen skink on a grey-blue painted table: a pale ivory, milky soup with large flakes of white smoked haddock, soft potato cubes, onion, chopped parsley and chives and a knob of melting butter, beside a slice of buttered crusty bread and a spoon on a linen napkin

British

Cullen Skink: Scottish Smoked Haddock and Potato Soup

4 servings · 50 min

Fattoush in a wide pale clay bowl: torn romaine, chunks of tomato, cucumber half-moons, pink radish slices, green pepper, whole parsley and mint leaves and small glossy purslane leaves, glistening with a brown dressing and dusted with dark red sumac, with curled golden shards of crisp pita on top

Lebanese

Fattoush: Lebanese Bread Salad with Sumac and Crisp Pita

4 servings · 35 min

Smooth golden-orange red lentil soup in a white porcelain bowl with a thin red rim on a matching saucer, on a dark walnut table: a spiral of red pepper butter with pepper flakes and a pinch of dried mint on top, a lemon wedge and a spoon on the saucer, with sliced white bread, a tulip glass of Turkish tea and small dishes of pepper flakes behind

Turkish

Mercimek Çorbası: Turkish Red Lentil Soup with Chili Butter

6 bowls · 50 min

Bagna cauda in a glazed brown terracotta pot on a terracotta stand over a lit tea light, golden olive oil over a thick, grainy brown sauce of melted anchovy and garlic, beside pale cardoon sticks, strips of red and yellow pepper, Savoy cabbage wedges, small boiled potatoes, sliced beets and halved roast onions, with bread and a glass of red wine behind

Italian

Bagna Cauda: Piedmont's Warm Garlic and Anchovy Dip at Home

6 servings · 1 hr 45 min

Greek tirokafteri in a shallow, speckled blue-grey stoneware bowl: a thick, coral-orange spread of whipped feta with small white crumbs of feta and flecks of red chili, swirled around a pool of olive oil with dried oregano and a Kalamata olive, beside warm pita triangles, with a roasted red pepper and a cruet of olive oil behind

Greek

Tirokafteri: Greek Spicy Whipped Feta Dip, the Taverna Way

6 servings · 50 min

Tuna kinilaw in a polished coconut-shell bowl on a banana leaf: cubes of yellowfin tuna turned pale pink outside by the vinegar, with slivers of red onion, ginger matchsticks, rings of red chili, diced cucumber and spring onion, halved calamansi beside the bowl

Filipino

Kinilaw: Filipino Raw Fish Cured in Vinegar and Calamansi

6 servings · 40 min

Homemade labneh spread on a speckled sand-coloured stoneware plate in a thick white swirl, the groove filled with golden-green olive oil and sprinkled with za'atar, sumac, sesame seeds and fresh mint, with a bowl of green and black olives, cucumber slices, halved cherry tomatoes and torn pita around it

Lebanese

Labneh: How to Make Lebanese Strained Yogurt at Home

6 servings · 24 hr 10 min

A bowl of golumpki soup with cabbage, ground meat, rice and carrots in a tomato broth, topped with sour cream and fresh dill, a cream enameled Dutch oven and sliced rye bread behind it

Polish

Golumpki Soup: Unstuffed Cabbage Roll Soup, Polish Style

8 servings · 1 hr 25 min

French onion soup in a white ovenproof crock on a plate, under a bubbling, browned Gruyère crust that spills over the rim

French

French Onion Soup with Caramelized Onions and Gruyère

6 servings · 2 hr 10 min