Finger foods, starters, appetizers, hors d'oeuvres. These terms are often used interchangeably, especially as we approach another season of holiday entertaining. But I've come to wonder ...

Marinated in a blend of Champagne vinegar, olive oil, toasted fennel seeds, garlic, and thyme, these tender mushrooms are a winning appetizer waiting to happen. Spoon them over ricotta-topped ...

Chef Nina Compton's bright, lively tuna appetizer is dressed in a tangy sauce that melds the bold flavors of fish sauce, tamarind, and coconut. Jerk-seasoned roasted peanuts add a subtle warmth ...

an appetizer is the first course of a meal, usually served sitting at the table. In French, the term “hors d’oeuvre” (purists insist it can’t be pluralized, even when more than one item is ...

The terms hors d’oeuvres and appetizers are often used interchangeably, but there is a difference: hors d’oeuvres, which is French for “out of work” but translates to “outside the meal ...

Some may call them appetizers, and others refer to them as hors d'oeuvres, starters, or even canapés. While all of these terms are often used interchangeably when referring to the tasty tidbits ...

In a world of dips, spreads, and charcuterie, dinners that start with hors d'oeuvres are reserved for special occasions. Unlike appetizers that require dipping, stacking, or building, hors d ...