Click here to read a slide-show essay on hors d'oeuvres.
The term hors d'oeuvre means "outside the work" in French, and it was first applied to food during the Enlightenment era, when minor dishes were served in addition to the soups and roasts and timbales of a grand dinner. But at a contemporary cocktail party, the hors d'oeuvres are the work. And in today's restaurants, where small plates and "snacks" are fashionable, there is increasing emphasis on creating the perfect mouthful.
What, then, is the ideal hors d'oeuvre? The best ones follow a few rules: They should be easy to eat in one or two bites. They should pass the silk-blouse test and not erupt, dribble, crumble, or otherwise fall apart when picked up. Finally, hors d'oeuvres should be punchy little treats—the cocktail hour is no time for subtlety or thoughtful savoring.
In addition, the best appetizers typically fall into one of a few classic categories. To help you evaluate your options, I polled some big-city caterers and put together a taxonomy of the modern hors d'oeuvre—from "things wrapped in bacon" to "things on a stick." Ideally, a cocktail party spread draws from several of these families; I surveyed some of the best options at a soiree of my own.
TODAY IN SLATE
More Than Scottish Pride
Scotland’s referendum isn’t about nationalism. It’s about a system that failed, and a new generation looking to take a chance on itself.
Yes, Black Families Tend to Spank More. That Doesn’t Mean It’s Good for Black Kids.
Why Greenland’s “Dark Snow” Should Worry You
If You’re Outraged by the NFL, Follow This Satirical Blowhard on Twitter
The Best Way to Organize Your Fridge
The GOP’s Focus on Fake Problems
Why candidates like Scott Walker are building campaigns on drug tests for the poor and voter ID laws.
Giving Up on Goodell
How the NFL lost the trust of its most loyal reporters.