Recipes "Party food"

Pizza in teglia is Italian pan pizza: a wet, airy dough pressed into a well-oiled baking tin, topped with tomato, garlic and oregano, and baked until the bottom is crisp and almost fried. One tin…

Pizza marinara is the plainest of the Neapolitan pizzas: tomato, sliced garlic, dried oregano and olive oil on a thin dough, with no cheese at all. It costs almost nothing, it is vegan as it stands…

Falafel are crisp fried balls of ground chickpeas and herbs, green inside, eaten in pita bread with salad and tahini sauce, or on their own as a snack. They take some planning, as the chickpeas soak…

This potato salad has no mayonnaise. Warm sliced potatoes are soaked in a hot dressing of stock, vinegar, onion and oil, and turn silky as they drink it up. It is served lukewarm or at room…

Guacamole is mashed ripe avocado with lime juice, onion, chili, tomato and coriander. Serve it with tortilla chips, in tacos and burritos, on toast, or next to chili. It must be made shortly before…

Hummus is a smooth purée of chickpeas, tahini (sesame paste), lemon and garlic. Spread it on bread, dip raw vegetables in it, or make it the centre of a meal with falafel, salad and pita. Homemade…

Tabbouleh is a salad of finely chopped parsley with tomato, mint, spring onion and a little bulgur wheat, sharp with lemon juice. It is green, not beige: the parsley is the salad, and the bulgur is…

A calzone is a pizza folded in half before baking: a round of pizza dough filled with ricotta, mozzarella, Parmesan and basil, sealed into a half-moon and baked until puffed and brown, with a…

Pizza margherita is a thin yeast dough topped with crushed tomatoes, mozzarella, fresh basil and a thread of olive oil. Make the dough in the morning or at lunchtime and the pizzas take ten minutes…

Pizza quattro formaggi, four-cheese pizza, is a white pizza covered with mozzarella, gorgonzola, fontina and Parmesan, with no tomato. It is rich, so one pizza goes a long way: cut it into slices for…

French chocolate mousse is light and airy yet intensely chocolatey, made from just dark chocolate, eggs, a little butter and sugar. It is made several hours ahead, which makes it a good dessert for…

Coleslaw is shredded raw cabbage and carrot in a creamy, slightly sweet and sour dressing. It is the classic side for barbecues, burgers, sandwiches and fried chicken, and it keeps a day or two in…

The Spanish tortilla, tortilla de patatas, is a thick omelette of potatoes and onions slowly cooked in olive oil. Served warm or at room temperature, it is a lunch, a picnic dish, or tapas cut into…

Tzatziki is a cool dip of thick yogurt, grated cucumber, garlic, olive oil and dill. It goes with grilled meat, fish and vegetables, in pita with falafel, or simply with bread. It is fresh, very…

Gambas al ajillo are prawns cooked in a few minutes in olive oil with plenty of garlic, a dried chili and parsley. They come to the table still sizzling, with bread to dip in the garlic oil. Made…

Flammkuchen, tarte flambée in French, is a very thin, crisp dough spread with crème fraîche and topped with sliced onions and smoked lardons. It bakes in a few minutes and is cut into strips at the…

Quiche lorraine is a shortcrust tart filled with eggs, cream and smoked bacon, baked until just set. It is served warm or at room temperature, as a starter in thin slices or as a light main course…

Chili con carne, "chili with meat", is a spicy stew of beef, chilies and spices, here with tomatoes and beans. It is made in large pots for parties, game nights and cold weekends, and it tastes even…