Appetizers, finger foods, hors d'oeuvres ... Whatever you choose to call them, the small plates offered at almost every restaurant are nearly irresistible, whether you order them as something to pick ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. A menu is both ...

NEW YORK — We live in a messy revolutionary period for restaurants. The old rules for going out to eat, under which mom and dad ambled down a predictable path from appetizer to main course to dessert, ...

When it comes to starter dishes, the appetizer menu has taken over the entree portion of many restaurants at the beach. Chefs are getting more creative and pushing the limits for this underrated meal ...

Pan-seared fish is cradled in warmed corn tortillas and nestled amongst poblano slaw and mango salsa for a standout mouthful of lightly crisped fish and sweet, tangy fruit. Along the Front Range, ...

Move over wings and mozzarella sticks — not-your-average appetizers are showing up on menus across Western Pennsylvania. Pittsburgh’s Ritual House chef Ed Smith said restaurants are looking to provide ...