starters

Finger foods, starters, appetizers, hors d'oeuvres: call them what you will, but in the days leading up to yet another New Year's Eve celebration, they've been the talk of every media outlet food section. In reading them all and planning my own Saturday festivities, I've come to wonder: is there a difference between appetizers and hors d'oeuvres?

Although both are meant to foster an appetite and they're listed as the same thing in Wikipedia, there is a subtle difference between the two courses. The French term hors d'œuvre (pronounced "or-derves"), which literally means "out of work" but translates to "outside the meal," is a one-bite item that's either stationary or passed and served separate from or prior to a meal.

This means an hors d'oeuvre is typically finger food and might refer to, among other items, canapés, crudités, deviled eggs, and bruschetta. Appetizers, on the other hand, appear as the first courses when seated at the table. They're often slightly larger and composed in a way that complements the entrée and dessert courses to follow. Which do you prefer — or is it all the same to you?

During the holidays, stock your fridge with puff pastries for quick appetizers that can be thrown together in a pinch. The flaky, easy-to-thaw, simple-to-slice dough is irresistible, whether it's stuffed with something sweet like ginger and holiday spice or savory like sliced prosciutto. Wow guests with minimal work by serving two types of puff pastry spirals — one sweet, filled with diced green apples and dusted with pecans and powdered sugar; the other savory and infused with the Roman flavors of sharp parmesan cheese and black pepper. Everyone will be raving at both the beginning and the end of the meal. Want the recipes? Then click to read more.

I live by the belief that food tastes better when it's on a stick. This phenomenon doesn't just apply to skewers but also everything from Greek salad bites to French fries and bacon to Vietnamese coffee.

Antipasti is no exception. Rather than serving this crowd-pleasing Italian appetizer on a platter, serve it to a tailgating or holiday crowd as finger food.

This version combines Italian-style chicken sausage, roasted peppers, basil, sun-dried tomatoes, and artichokes, but feel free to mix it up with bocconcini, peppadews, or your favorite salumi. For an unstoppable gobble that's as healthy as it is delicious, keep reading.

Are you staying in this New Year's Eve? If you're one of the many throwing an intimate gathering or attending a house party, consider counting down the clock with elegant salmon-topped potato bites.

Smoked salmon, cream, and grated potato pancakes are a classic pairing — but on a busy night like New Year's Eve, skip the labor-intensive task of grating potatoes and halve them instead. If you prefer a pared-down flavor profile, top potatoes with a simple combination of salmon, fennel, lemon, and sour cream.

For a blowout appetizer, up the sophistication factor by stuffing delicate fingerlings with a home-preserved lemon topping, crème fraîche, and indulgent — but sustainable — American caviar. See both options when you read on.

New Year's Eve is a time for celebrating, so I always like to keep the food simple and delicious — with lots of sparkling, of course. To avoid a bunch of cleanup after a party, I prefer to serve appetizers with no utensils required. An endive spear filled with sweet potatoes, bacon, crème fraiche, and a sprinkling of chives fits the ticket perfectly.

I experimented with these on Christmas to make sure they are perfect for New Year's Eve. The sweet potato and bacon I prepped the morning of, sautéing it until nearly finished. Just before my guests arrived, I reheated the bacon and sweet potato mixture in a pan and plated the dish. The bitter endive and peppery bacon balanced the sweetness of sweet potato. Each bite reminds me of a more complex baked potato with all of the fixings. Celebrate your New Year's with sweet potato endive spears, and get the recipe by reading more.

With so many parties on the horizon this month, I've got appetizers on the brain. I generally eschew purchasing items like store-bought chip dip for holiday parties in favor of making festive appetizers of my own. There are a notable few — like roquefort and walnut canapés, latkes, and Parmesan fricos — that I can never resist making (and promptly consuming!) at Christmas and Hanukkah parties. What holiday appetizers will you never turn down?

Source: Flickr User ejwines2

Much like PartySugar, I'll be paying special attention to the oft-neglected starters when I host this year's Thanksgiving meal. I've not yet determined what they'll be: should I serve soup? Dip in a bread bowl? So I am excited for a new book, Pestos, Tapenades, & Spreads ($17) by Stacey Printz, which offers up an array of spreads to serve when entertaining on the run. Were its offerings worthy of being on the Thanksgiving table? Find out when you read more.

Rustic, woodsy cremini mushrooms are the perfect flavor this time of year, and they make a killer app for gatherings big and small — especially when combined with the nuttiness of aged, hard Italian cheeses such as Parmigiano-Reggiano or Pecorino Romano.

Whether you're new to cooking or a seasoned expert, stuffed mushrooms are an ideal start to any meal, and many versions are vegetarian! Keep it simple by baking 'shroom caps with a cold cheese mixture, or opt for a more sophisticated variation by making your own breadcrumbs, then adding sautéed vegetables into the stuffing before sticking the bites into the oven. Interested? Then keep reading.