Faster access than browser!
161 relations: Algeria, Alsace, American Chinese cuisine, Amuse-bouche, Angels on horseback, Antipasto, Arabic, Artichoke, Azerbaijani cuisine, Balkans, Banchan, Banquet, Black Sea, Bon Appétit, Bone marrow, Bruschetta, Buffet, Butler, Butter sculpture, California, Canapé, Cantonese cuisine, Carinthia, Caspian Sea, Casserole, Caviar, Cayenne pepper, Central America, Chaat, Charcuterie, Choux pastry, Cicchetti, Cocktail, Cocktail party, Crudités, Culinary arts, Cutlery, Czech Republic, Dahi puri, Date palm, Deviled egg, Devils on horseback, Digraph (orthography), Dim sum, Dish (food), Don the Beachcomber, Dumpling, Dutch language, Edible dormouse, Edwardian era, ..., England, Entrée, Entremet, Fatteh, Fattoush, Finger food, Foie gras, François Massialot, France, French language, Garde manger, Garnish (food), Gentleman's Relish, Gujeolpan, Hawaii, Hawaiian language, India, Indian cuisine, Indonesian language, Iran, Ireland, Italian language, Japanese cuisine, Japanese language, Kenya, Kiribati, Korea, Leaf vegetable, Levantine cuisine, List of hors d'oeuvre, Lists of foods, Luau, Maharashtra, Mai Tai, Mandarin Chinese, Mascarpone, Māori people, Meal, Mediterranean cuisine, Metro (British newspaper), Mexico, Meze, Microwave oven, Middle Ages, Middle Eastern cuisine, Mumbai, New Zealand, Obložené chlebíčky, Omelette, Oxford English Dictionary, Oyster, Palate, Party, Pastry, Pièce montée, Picada, Pickled cucumber, Pigs in a blanket, Pita, Portuguese language, Prandial, Prohibition, Prosciutto, Prune, Pu pu platter, Puff pastry, Repeal of Prohibition in the United States, Roe, Roman Empire, Romanian cuisine, Russian cuisine, Samoa, San Francisco Bay Area, Saveur, Savoury (dish), Scandinavia, Scotch woodcock, Service à la française, Shiruko, Sirloin steak, Slovakia, Smörgåsbord, Smoked egg, Snack, Soviet cuisine, Spanakopita, Spanish language, Staling, Steppe, Sturgeon, Sushi, Swiss cuisine, Symmetry, Synonym, Tapas, The Culinary Institute of America, The Hindu, Tiki bar, Tonga, Tongue toast, Trader Vic's, Turkish language, Typographic ligature, Umami, Vegetable, Venezuela, Victorian era, Vietnamese language, Waikiki, Zakuski, Zombie (cocktail). Expand index (111 more) »
Algeria
Algeria (الجزائر, familary Algerian Arabic الدزاير; ⴷⵣⴰⵢⴻⵔ; Dzayer; Algérie), officially the People's Democratic Republic of Algeria, is a sovereign state in North Africa on the Mediterranean coast.
New!!: Hors d'oeuvre and Algeria · See more »
Alsace
Alsace (Alsatian: ’s Elsass; German: Elsass; Alsatia) is a cultural and historical region in eastern France, on the west bank of the upper Rhine next to Germany and Switzerland.
New!!: Hors d'oeuvre and Alsace · See more »
American Chinese cuisine
American Chinese cuisine is a style of Chinese cuisine developed by Americans of Chinese descent.
New!!: Hors d'oeuvre and American Chinese cuisine · See more »
Amuse-bouche
An amuse-bouche or amuse-gueule is a single, bite-sized hors d’œuvre.
New!!: Hors d'oeuvre and Amuse-bouche · See more »
Angels on horseback
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon.
New!!: Hors d'oeuvre and Angels on horseback · See more »
Antipasto
Antipasto (plural antipasti) is the traditional first course of a formal Italian meal.
New!!: Hors d'oeuvre and Antipasto · See more »
Arabic
Arabic (العَرَبِيَّة) or (عَرَبِيّ) or) is a Central Semitic language that first emerged in Iron Age northwestern Arabia and is now the lingua franca of the Arab world. It is named after the Arabs, a term initially used to describe peoples living from Mesopotamia in the east to the Anti-Lebanon mountains in the west, in northwestern Arabia, and in the Sinai peninsula. Arabic is classified as a macrolanguage comprising 30 modern varieties, including its standard form, Modern Standard Arabic, which is derived from Classical Arabic. As the modern written language, Modern Standard Arabic is widely taught in schools and universities, and is used to varying degrees in workplaces, government, and the media. The two formal varieties are grouped together as Literary Arabic (fuṣḥā), which is the official language of 26 states and the liturgical language of Islam. Modern Standard Arabic largely follows the grammatical standards of Classical Arabic and uses much of the same vocabulary. However, it has discarded some grammatical constructions and vocabulary that no longer have any counterpart in the spoken varieties, and has adopted certain new constructions and vocabulary from the spoken varieties. Much of the new vocabulary is used to denote concepts that have arisen in the post-classical era, especially in modern times. During the Middle Ages, Literary Arabic was a major vehicle of culture in Europe, especially in science, mathematics and philosophy. As a result, many European languages have also borrowed many words from it. Arabic influence, mainly in vocabulary, is seen in European languages, mainly Spanish and to a lesser extent Portuguese, Valencian and Catalan, owing to both the proximity of Christian European and Muslim Arab civilizations and 800 years of Arabic culture and language in the Iberian Peninsula, referred to in Arabic as al-Andalus. Sicilian has about 500 Arabic words as result of Sicily being progressively conquered by Arabs from North Africa, from the mid 9th to mid 10th centuries. Many of these words relate to agriculture and related activities (Hull and Ruffino). Balkan languages, including Greek and Bulgarian, have also acquired a significant number of Arabic words through contact with Ottoman Turkish. Arabic has influenced many languages around the globe throughout its history. Some of the most influenced languages are Persian, Turkish, Spanish, Urdu, Kashmiri, Kurdish, Bosnian, Kazakh, Bengali, Hindi, Malay, Maldivian, Indonesian, Pashto, Punjabi, Tagalog, Sindhi, and Hausa, and some languages in parts of Africa. Conversely, Arabic has borrowed words from other languages, including Greek and Persian in medieval times, and contemporary European languages such as English and French in modern times. Classical Arabic is the liturgical language of 1.8 billion Muslims and Modern Standard Arabic is one of six official languages of the United Nations. All varieties of Arabic combined are spoken by perhaps as many as 422 million speakers (native and non-native) in the Arab world, making it the fifth most spoken language in the world. Arabic is written with the Arabic alphabet, which is an abjad script and is written from right to left, although the spoken varieties are sometimes written in ASCII Latin from left to right with no standardized orthography.
New!!: Hors d'oeuvre and Arabic · See more »
Artichoke
The globe artichoke (Cynara cardunculus var. scolymus)Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet.
New!!: Hors d'oeuvre and Artichoke · See more »
Azerbaijani cuisine
Azerbaijani cuisine (Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Azeris in Azerbaijan and Iranian Azerbaijan.
New!!: Hors d'oeuvre and Azerbaijani cuisine · See more »
Balkans
The Balkans, or the Balkan Peninsula, is a geographic area in southeastern Europe with various and disputed definitions.
New!!: Hors d'oeuvre and Balkans · See more »
Banchan
Banchan (from Korean) is a collective name for small side dishes served along with cooked rice in Korean cuisine.
New!!: Hors d'oeuvre and Banchan · See more »
Banquet
A banquet is a large meal or feast, complete with main courses and desserts, often served with ad libitum alcoholic beverages, such as wine or beer.
New!!: Hors d'oeuvre and Banquet · See more »
Black Sea
The Black Sea is a body of water and marginal sea of the Atlantic Ocean between Eastern Europe, the Caucasus, and Western Asia.
New!!: Hors d'oeuvre and Black Sea · See more »
Bon Appétit
Bon Appétit is an American food and entertaining magazine that is published monthly by Condé Nast.
New!!: Hors d'oeuvre and Bon Appétit · See more »
Bone marrow
Bone marrow is a semi-solid tissue which may be found within the spongy or cancellous portions of bones.
New!!: Hors d'oeuvre and Bone marrow · See more »
Bruschetta
Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.
New!!: Hors d'oeuvre and Bruschetta · See more »
Buffet
A buffet (from sideboard) is a system of serving meals in which food is placed in a public area where the diners serve themselves.
New!!: Hors d'oeuvre and Buffet · See more »
Butler
A butler is a domestic worker in a large household.
New!!: Hors d'oeuvre and Butler · See more »
Butter sculpture
Butter sculptures often depict animals, people, buildings and other objects.
New!!: Hors d'oeuvre and Butter sculpture · See more »
California
California is a state in the Pacific Region of the United States.
New!!: Hors d'oeuvre and California · See more »
Canapé
A canapé is a type of hors d’œuvre, a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted), puff pastry, or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.
New!!: Hors d'oeuvre and Canapé · See more »
Cantonese cuisine
Cantonese cuisine (廣東菜), also known as Yue cuisine (粵菜) or Guangdong cuisine, refers to the cuisine of China's Guangdong Province, particularly the provincial capital, Guangzhou (Canton).
New!!: Hors d'oeuvre and Cantonese cuisine · See more »
Carinthia
No description.
New!!: Hors d'oeuvre and Carinthia · See more »
Caspian Sea
The Caspian Sea is the largest enclosed inland body of water on Earth by area, variously classed as the world's largest lake or a full-fledged sea.
New!!: Hors d'oeuvre and Caspian Sea · See more »
Casserole
A casserole (French: diminutive of casse, from Provençal cassa "pan") is a large, deep dish used both in the oven and as a serving vessel.
New!!: Hors d'oeuvre and Casserole · See more »
Caviar
Caviar (less often, caviare) is a delicacy consisting of salt-cured roe of the Acipenseridae family.
New!!: Hors d'oeuvre and Caviar · See more »
Cayenne pepper
The cayenne pepper is a type of Capsicum annuum.
New!!: Hors d'oeuvre and Cayenne pepper · See more »
Central America
Central America (América Central, Centroamérica) is the southernmost, isthmian portion of the North American continent, which connects with the South American continent on the southeast.
New!!: Hors d'oeuvre and Central America · See more »
Chaat
Chaat (चाट, चाट,, চাট, چاٹ) is a savory snack that originated in India, typically served as a hors d'oeuvre at roadside tracks from stalls or food carts across the Indian subcontinent in India, Pakistan, Nepal and Bangladesh.
New!!: Hors d'oeuvre and Chaat · See more »
Charcuterie
Charcuterie (or; northern or southern, from chair "meat" and cuit "cooked") is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork.
New!!: Hors d'oeuvre and Charcuterie · See more »
Choux pastry
Choux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, italic, éclairs, French crullers, italic, St. Honoré cake, quenelles, Parisian gnocchi, dumplings, italic, italic, italic and churros.
New!!: Hors d'oeuvre and Choux pastry · See more »
Cicchetti
Cicchetti (also sometimes spelled "cichetti" or called "cicheti" in Venetian language) are small snacks or side dishes, typically served in traditional "bàcari" (cicchetti bars or osterie) in Venice, Italy.
New!!: Hors d'oeuvre and Cicchetti · See more »
Cocktail
When used to refer to any generic alcoholic mixed drink, cocktail may mean any beverage that contains three or more ingredients if at least one of those ingredients contains alcohol.
New!!: Hors d'oeuvre and Cocktail · See more »
Cocktail party
A cocktail party is a party at which cocktails are served.
New!!: Hors d'oeuvre and Cocktail party · See more »
Crudités
Crudités (plural only) are traditional French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce.
New!!: Hors d'oeuvre and Crudités · See more »
Culinary arts
Culinary arts, in which culinary means "related to cooking", are the arts of preparation, cooking and presentation of food, usually in the form of meals.
New!!: Hors d'oeuvre and Culinary arts · See more »
Cutlery
Cutlery includes any hand implement used in preparing, serving, and especially eating food in Western culture.
New!!: Hors d'oeuvre and Cutlery · See more »
Czech Republic
The Czech Republic (Česká republika), also known by its short-form name Czechia (Česko), is a landlocked country in Central Europe bordered by Germany to the west, Austria to the south, Slovakia to the east and Poland to the northeast.
New!!: Hors d'oeuvre and Czech Republic · See more »
Dahi puri
Daipuri, or dai puri, is a snack, originating from the Indian subcontinent, which is especially popular in the state of Maharashtra, India.
New!!: Hors d'oeuvre and Dahi puri · See more »
Date palm
Phoenix dactylifera, commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit.
New!!: Hors d'oeuvre and Date palm · See more »
Deviled egg
Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
New!!: Hors d'oeuvre and Deviled egg · See more »
Devils on horseback
Devils on horseback are a hot appetizer or savoury small dish.
New!!: Hors d'oeuvre and Devils on horseback · See more »
Digraph (orthography)
A digraph or digram (from the δίς dís, "double" and γράφω gráphō, "to write") is a pair of characters used in the orthography of a language to write either a single phoneme (distinct sound), or a sequence of phonemes that does not correspond to the normal values of the two characters combined.
New!!: Hors d'oeuvre and Digraph (orthography) · See more »
Dim sum
Dim sum is a style of Chinese cuisine (particularly Cantonese but also other varieties) prepared as small bite-sized portions of food served in small steamer baskets or on small plates.
New!!: Hors d'oeuvre and Dim sum · See more »
Dish (food)
A dish in gastronomy is a specific food preparation, a "distinct article or variety of food," ready to eat, or be served.
New!!: Hors d'oeuvre and Dish (food) · See more »
Don the Beachcomber
Donn Beach (February 22, 1907 – June 7, 1989), born Ernest Raymond Beaumont Gantt, was the founding father of the tiki bar.
New!!: Hors d'oeuvre and Don the Beachcomber · See more »
Dumpling
Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling or of dough with no filling.
New!!: Hors d'oeuvre and Dumpling · See more »
Dutch language
The Dutch language is a West Germanic language, spoken by around 23 million people as a first language (including the population of the Netherlands where it is the official language, and about sixty percent of Belgium where it is one of the three official languages) and by another 5 million as a second language.
New!!: Hors d'oeuvre and Dutch language · See more »
Edible dormouse
The edible dormouse or fat dormouse (Glis glis) is a large dormouse and the only living species in the genus Glis, found in most of western Europe.
New!!: Hors d'oeuvre and Edible dormouse · See more »
Edwardian era
The Edwardian era or Edwardian period of British history covers the brief reign of King Edward VII, 1901 to 1910, and is sometimes extended in both directions to capture long-term trends from the 1890s to the First World War.
New!!: Hors d'oeuvre and Edwardian era · See more »
England
England is a country that is part of the United Kingdom.
New!!: Hors d'oeuvre and England · See more »
Entrée
An entrée in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal; it may be the first dish served, or it may follow a soup or other small dish or dishes.
New!!: Hors d'oeuvre and Entrée · See more »
Entremet
An entremet or entremets (from Old French, literally meaning "between servings") is in modern French cuisine a small dish served between courses or simply a dessert.
New!!: Hors d'oeuvre and Entremet · See more »
Fatteh
Fatteh (فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah)Patai, 1998, p. 98.
New!!: Hors d'oeuvre and Fatteh · See more »
Fattoush
Fattoush (فتوش, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of Arabic flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes.
New!!: Hors d'oeuvre and Fattoush · See more »
Finger food
Finger food is food meant to be eaten directly using the hands, in contrast to food eaten with a knife and fork, spoon, chopsticks, or other utensils.
New!!: Hors d'oeuvre and Finger food · See more »
Foie gras
Foie gras (French for "fat liver") is a luxury food product made of the liver of a duck or goose that has been specially fattened.
New!!: Hors d'oeuvre and Foie gras · See more »
François Massialot
François Massialot (Limoges 1660 — Paris 1733) was a French chef who served as chef de cuisine (officier de bouche) to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the Cardinal d’Estrées, and the marquis de Louvois.
New!!: Hors d'oeuvre and François Massialot · See more »
France
France, officially the French Republic (République française), is a sovereign state whose territory consists of metropolitan France in Western Europe, as well as several overseas regions and territories.
New!!: Hors d'oeuvre and France · See more »
French language
French (le français or la langue française) is a Romance language of the Indo-European family.
New!!: Hors d'oeuvre and French language · See more »
Garde manger
A garde manger (French for "keeper of the food") is a cool, well-ventilated area where cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés and terrines) are prepared and other foods are stored under refrigeration.
New!!: Hors d'oeuvre and Garde manger · See more »
Garnish (food)
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink.
New!!: Hors d'oeuvre and Garnish (food) · See more »
Gentleman's Relish
Gentleman's Relish is a type of anchovy paste.
New!!: Hors d'oeuvre and Gentleman's Relish · See more »
Gujeolpan
Gujeolpan refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself.
New!!: Hors d'oeuvre and Gujeolpan · See more »
Hawaii
Hawaii (Hawaii) is the 50th and most recent state to have joined the United States, having received statehood on August 21, 1959.
New!!: Hors d'oeuvre and Hawaii · See more »
Hawaiian language
The Hawaiian language (Hawaiian: Ōlelo Hawaii) is a Polynesian language that takes its name from Hawaiokinai, the largest island in the tropical North Pacific archipelago where it developed.
New!!: Hors d'oeuvre and Hawaiian language · See more »
India
India (IAST), also called the Republic of India (IAST), is a country in South Asia.
New!!: Hors d'oeuvre and India · See more »
Indian cuisine
Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent.
New!!: Hors d'oeuvre and Indian cuisine · See more »
Indonesian language
Indonesian (bahasa Indonesia) is the official language of Indonesia.
New!!: Hors d'oeuvre and Indonesian language · See more »
Iran
Iran (ایران), also known as Persia, officially the Islamic Republic of Iran (جمهوری اسلامی ایران), is a sovereign state in Western Asia. With over 81 million inhabitants, Iran is the world's 18th-most-populous country. Comprising a land area of, it is the second-largest country in the Middle East and the 17th-largest in the world. Iran is bordered to the northwest by Armenia and the Republic of Azerbaijan, to the north by the Caspian Sea, to the northeast by Turkmenistan, to the east by Afghanistan and Pakistan, to the south by the Persian Gulf and the Gulf of Oman, and to the west by Turkey and Iraq. The country's central location in Eurasia and Western Asia, and its proximity to the Strait of Hormuz, give it geostrategic importance. Tehran is the country's capital and largest city, as well as its leading economic and cultural center. Iran is home to one of the world's oldest civilizations, beginning with the formation of the Elamite kingdoms in the fourth millennium BCE. It was first unified by the Iranian Medes in the seventh century BCE, reaching its greatest territorial size in the sixth century BCE, when Cyrus the Great founded the Achaemenid Empire, which stretched from Eastern Europe to the Indus Valley, becoming one of the largest empires in history. The Iranian realm fell to Alexander the Great in the fourth century BCE and was divided into several Hellenistic states. An Iranian rebellion culminated in the establishment of the Parthian Empire, which was succeeded in the third century CE by the Sasanian Empire, a leading world power for the next four centuries. Arab Muslims conquered the empire in the seventh century CE, displacing the indigenous faiths of Zoroastrianism and Manichaeism with Islam. Iran made major contributions to the Islamic Golden Age that followed, producing many influential figures in art and science. After two centuries, a period of various native Muslim dynasties began, which were later conquered by the Turks and the Mongols. The rise of the Safavids in the 15th century led to the reestablishment of a unified Iranian state and national identity, with the country's conversion to Shia Islam marking a turning point in Iranian and Muslim history. Under Nader Shah, Iran was one of the most powerful states in the 18th century, though by the 19th century, a series of conflicts with the Russian Empire led to significant territorial losses. Popular unrest led to the establishment of a constitutional monarchy and the country's first legislature. A 1953 coup instigated by the United Kingdom and the United States resulted in greater autocracy and growing anti-Western resentment. Subsequent unrest against foreign influence and political repression led to the 1979 Revolution and the establishment of an Islamic republic, a political system that includes elements of a parliamentary democracy vetted and supervised by a theocracy governed by an autocratic "Supreme Leader". During the 1980s, the country was engaged in a war with Iraq, which lasted for almost nine years and resulted in a high number of casualties and economic losses for both sides. According to international reports, Iran's human rights record is exceptionally poor. The regime in Iran is undemocratic, and has frequently persecuted and arrested critics of the government and its Supreme Leader. Women's rights in Iran are described as seriously inadequate, and children's rights have been severely violated, with more child offenders being executed in Iran than in any other country in the world. Since the 2000s, Iran's controversial nuclear program has raised concerns, which is part of the basis of the international sanctions against the country. The Joint Comprehensive Plan of Action, an agreement reached between Iran and the P5+1, was created on 14 July 2015, aimed to loosen the nuclear sanctions in exchange for Iran's restriction in producing enriched uranium. Iran is a founding member of the UN, ECO, NAM, OIC, and OPEC. It is a major regional and middle power, and its large reserves of fossil fuels – which include the world's largest natural gas supply and the fourth-largest proven oil reserves – exert considerable influence in international energy security and the world economy. The country's rich cultural legacy is reflected in part by its 22 UNESCO World Heritage Sites, the third-largest number in Asia and eleventh-largest in the world. Iran is a multicultural country comprising numerous ethnic and linguistic groups, the largest being Persians (61%), Azeris (16%), Kurds (10%), and Lurs (6%).
New!!: Hors d'oeuvre and Iran · See more »
Ireland
Ireland (Éire; Ulster-Scots: Airlann) is an island in the North Atlantic.
New!!: Hors d'oeuvre and Ireland · See more »
Italian language
Italian (or lingua italiana) is a Romance language.
New!!: Hors d'oeuvre and Italian language · See more »
Japanese cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes.
New!!: Hors d'oeuvre and Japanese cuisine · See more »
Japanese language
is an East Asian language spoken by about 128 million people, primarily in Japan, where it is the national language.
New!!: Hors d'oeuvre and Japanese language · See more »
Kenya
Kenya, officially the Republic of Kenya, is a country in Africa with its capital and largest city in Nairobi.
New!!: Hors d'oeuvre and Kenya · See more »
Kiribati
Kiribati, officially the Republic of Kiribati (Gilbertese: Ribaberiki Kiribati),.
New!!: Hors d'oeuvre and Kiribati · See more »
Korea
Korea is a region in East Asia; since 1945 it has been divided into two distinctive sovereign states: North Korea and South Korea.
New!!: Hors d'oeuvre and Korea · See more »
Leaf vegetable
Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots.
New!!: Hors d'oeuvre and Leaf vegetable · See more »
Levantine cuisine
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad ash-Sham and Mashriq, which covers a large area of the Eastern Mediterranean.
New!!: Hors d'oeuvre and Levantine cuisine · See more »
List of hors d'oeuvre
This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold.
New!!: Hors d'oeuvre and List of hors d'oeuvre · See more »
Lists of foods
This is a categorically-organized list of foods.
New!!: Hors d'oeuvre and Lists of foods · See more »
Luau
A luau (lūʻau) is a traditional Hawaiian party or feast that is usually accompanied by entertainment.
New!!: Hors d'oeuvre and Luau · See more »
Maharashtra
Maharashtra (abbr. MH) is a state in the western region of India and is India's second-most populous state and third-largest state by area.
New!!: Hors d'oeuvre and Maharashtra · See more »
Mai Tai
The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings.
New!!: Hors d'oeuvre and Mai Tai · See more »
Mandarin Chinese
Mandarin is a group of related varieties of Chinese spoken across most of northern and southwestern China.
New!!: Hors d'oeuvre and Mandarin Chinese · See more »
Mascarpone
Mascarpone is an Italian cream cheese coagulated by the addition of certain acidic substances such as lemon juice, vinegar, citric acid or acetic acid.
New!!: Hors d'oeuvre and Mascarpone · See more »
Māori people
The Māori are the indigenous Polynesian people of New Zealand.
New!!: Hors d'oeuvre and Māori people · See more »
Meal
A meal is an eating occasion that takes place at a certain time and includes prepared food.
New!!: Hors d'oeuvre and Meal · See more »
Mediterranean cuisine
Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.
New!!: Hors d'oeuvre and Mediterranean cuisine · See more »
Metro (British newspaper)
Metro is the United Kingdom's highest circulation newspaper, published in tabloid format by DMG Media.
New!!: Hors d'oeuvre and Metro (British newspaper) · See more »
Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
New!!: Hors d'oeuvre and Mexico · See more »
Meze
Meze or mezze (also spelled mazzeh or mazze; maze; meze; məzə; mezés; мезe / meze; мезе; мезе; muqabbilāt; Meze; мезе) is a selection of small dishes served to accompany alcoholic drinks in the Near East, the Balkans, and parts of Central Asia.
New!!: Hors d'oeuvre and Meze · See more »
Microwave oven
A microwave oven (also commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.
New!!: Hors d'oeuvre and Microwave oven · See more »
Middle Ages
In the history of Europe, the Middle Ages (or Medieval Period) lasted from the 5th to the 15th century.
New!!: Hors d'oeuvre and Middle Ages · See more »
Middle Eastern cuisine
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East.
New!!: Hors d'oeuvre and Middle Eastern cuisine · See more »
Mumbai
Mumbai (also known as Bombay, the official name until 1995) is the capital city of the Indian state of Maharashtra.
New!!: Hors d'oeuvre and Mumbai · See more »
New Zealand
New Zealand (Aotearoa) is a sovereign island country in the southwestern Pacific Ocean.
New!!: Hors d'oeuvre and New Zealand · See more »
Obložené chlebíčky
Obložené chlebíčky ("garnished breads") is an open sandwich in Czech, Polish and Slovak cuisines that is often served as an appetizer dish or as a snack.
New!!: Hors d'oeuvre and Obložené chlebíčky · See more »
Omelette
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg).
New!!: Hors d'oeuvre and Omelette · See more »
Oxford English Dictionary
The Oxford English Dictionary (OED) is the main historical dictionary of the English language, published by the Oxford University Press.
New!!: Hors d'oeuvre and Oxford English Dictionary · See more »
Oyster
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats.
New!!: Hors d'oeuvre and Oyster · See more »
Palate
The palate is the roof of the mouth in humans and other mammals.
New!!: Hors d'oeuvre and Palate · See more »
Party
A party is a gathering of people who have been invited by a host for the purposes of socializing, conversation, recreation, or as part of a festival or other commemoration of a special occasion.
New!!: Hors d'oeuvre and Party · See more »
Pastry
Pastry is a dough of flour, water and shortening (solid fats, including butter) that may be savoury or sweetened.
New!!: Hors d'oeuvre and Pastry · See more »
Pièce montée
A pièce montée (pronounced; from French, literally "assembled piece" or "mounted piece", plural pièces montées) is a kind of decorative confectionery centerpiece in an architectural or sculptural form used for formal banquets and made of such ingredients as "confectioner’s paste" (sugar paste or sculpting fondant?), nougat, marzipan, and spun sugar.
New!!: Hors d'oeuvre and Pièce montée · See more »
Picada
For the Colombian cuisine dish see Picada (Colombian cuisine) Picada is one of the characteristic sauces and culinary techniques essential to Spanish cuisine.
New!!: Hors d'oeuvre and Picada · See more »
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
New!!: Hors d'oeuvre and Pickled cucumber · See more »
Pigs in a blanket
Pigs in a blanket (defective, also pig in a blanket) is a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Republic of Ireland, Germany, Belgium, Russia, Canada, and Japan.
New!!: Hors d'oeuvre and Pigs in a blanket · See more »
Pita
Pita in Greek, sometimes spelled pitta (mainly UK), also known as Arabic bread, Lebanese bread, or Syrian bread, is a soft, slightly leavened flatbread baked from wheat flour, which originated in Western Asia, most probably Mesopotamia around 2500 BC.
New!!: Hors d'oeuvre and Pita · See more »
Portuguese language
Portuguese (português or, in full, língua portuguesa) is a Western Romance language originating from the regions of Galicia and northern Portugal in the 9th century.
New!!: Hors d'oeuvre and Portuguese language · See more »
Prandial
Prandial relates to a meal.
New!!: Hors d'oeuvre and Prandial · See more »
Prohibition
Prohibition is the illegality of the manufacturing, storage in barrels or bottles, transportation, sale, possession, and consumption of alcohol including alcoholic beverages, or a period of time during which such illegality was enforced.
New!!: Hors d'oeuvre and Prohibition · See more »
Prosciutto
Prosciutto (Pronunciation of "Prosciutto". Cambridge dictionaries online.) is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
New!!: Hors d'oeuvre and Prosciutto · See more »
Prune
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum.
New!!: Hors d'oeuvre and Prune · See more »
Pu pu platter
A pu pu platter, pu-pu platter or pupu platter is a tray of American Chinese or Hawaiian food, consisting of an assortment of small meat and seafood appetizers.
New!!: Hors d'oeuvre and Pu pu platter · See more »
Puff pastry
Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage.). The butter is put inside the dough (or vice versa), making a paton which is repeatedly folded and rolled out before baking.
New!!: Hors d'oeuvre and Puff pastry · See more »
Repeal of Prohibition in the United States
The repeal of Prohibition in the United States was accomplished with the passage of the Twenty-first Amendment to the United States Constitution on December 5, 1933.
New!!: Hors d'oeuvre and Repeal of Prohibition in the United States · See more »
Roe
Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins.
New!!: Hors d'oeuvre and Roe · See more »
Roman Empire
The Roman Empire (Imperium Rōmānum,; Koine and Medieval Greek: Βασιλεία τῶν Ῥωμαίων, tr.) was the post-Roman Republic period of the ancient Roman civilization, characterized by government headed by emperors and large territorial holdings around the Mediterranean Sea in Europe, Africa and Asia.
New!!: Hors d'oeuvre and Roman Empire · See more »
Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.
New!!: Hors d'oeuvre and Romanian cuisine · See more »
Russian cuisine
Russian cuisine is a collection of the different cooking traditions of the Russian people.
New!!: Hors d'oeuvre and Russian cuisine · See more »
Samoa
Samoa, officially the Independent State of Samoa (Malo Saʻoloto Tutoʻatasi o Sāmoa; Sāmoa) and, until 4 July 1997, known as Western Samoa, is a unitary parliamentary democracy with eleven administrative divisions.
New!!: Hors d'oeuvre and Samoa · See more »
San Francisco Bay Area
The San Francisco Bay Area (popularly referred to as the Bay Area) is a populous region surrounding the San Francisco, San Pablo and Suisun estuaries in the northern part of the U.S. state of California.
New!!: Hors d'oeuvre and San Francisco Bay Area · See more »
Saveur
Saveur is a gourmet, food, wine, and travel magazine that specializes in essays about various world cuisines.
New!!: Hors d'oeuvre and Saveur · See more »
Savoury (dish)
A savoury is the final course of a traditional British formal meal, following the sweet pudding or dessert course.
New!!: Hors d'oeuvre and Savoury (dish) · See more »
Scandinavia
Scandinavia is a region in Northern Europe, with strong historical, cultural and linguistic ties.
New!!: Hors d'oeuvre and Scandinavia · See more »
Scotch woodcock
Scotch woodcock is a British savoury dish consisting of creamy, lightly scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish.
New!!: Hors d'oeuvre and Scotch woodcock · See more »
Service à la française
Service à la française (French, "service in the French style") is the practice of serving various dishes of a meal at the same time.
New!!: Hors d'oeuvre and Service à la française · See more »
Shiruko
, or with the honorific "o" (お), is a traditional Japanese dessert.
New!!: Hors d'oeuvre and Shiruko · See more »
Sirloin steak
The sirloin steak is cut from the back of the animal.
New!!: Hors d'oeuvre and Sirloin steak · See more »
Slovakia
Slovakia (Slovensko), officially the Slovak Republic (Slovenská republika), is a landlocked country in Central Europe.
New!!: Hors d'oeuvre and Slovakia · See more »
Smörgåsbord
Smörgåsbord is a type of Scandinavian meal, originating in Sweden, served buffet-style with multiple hot and cold dishes of various foods on a table.
New!!: Hors d'oeuvre and Smörgåsbord · See more »
Smoked egg
Smoked egg is a food that involves the smoking of eggs and fish eggs.
New!!: Hors d'oeuvre and Smoked egg · See more »
Snack
A snack is a portion of food, smaller than a regular meal, generally eaten between meals.
New!!: Hors d'oeuvre and Snack · See more »
Soviet cuisine
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people.
New!!: Hors d'oeuvre and Soviet cuisine · See more »
Spanakopita
Spanakopita (σπανακόπιτα, from σπανάκι, spanáki, spinach, and πίτα, píta, pie) or spinach pie is a Greek savory pastry.
New!!: Hors d'oeuvre and Spanakopita · See more »
Spanish language
Spanish or Castilian, is a Western Romance language that originated in the Castile region of Spain and today has hundreds of millions of native speakers in Latin America and Spain.
New!!: Hors d'oeuvre and Spanish language · See more »
Staling
Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability.
New!!: Hors d'oeuvre and Staling · See more »
Steppe
In physical geography, a steppe (p) is an ecoregion, in the montane grasslands and shrublands and temperate grasslands, savannas and shrublands biomes, characterized by grassland plains without trees apart from those near rivers and lakes.
New!!: Hors d'oeuvre and Steppe · See more »
Sturgeon
Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae.
New!!: Hors d'oeuvre and Sturgeon · See more »
Sushi
is a Japanese dish of specially prepared, usually with some sugar and salt, combined with a variety of, such as seafood, vegetables, and occasionally tropical fruits.
New!!: Hors d'oeuvre and Sushi · See more »
Swiss cuisine
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.
New!!: Hors d'oeuvre and Swiss cuisine · See more »
Symmetry
Symmetry (from Greek συμμετρία symmetria "agreement in dimensions, due proportion, arrangement") in everyday language refers to a sense of harmonious and beautiful proportion and balance.
New!!: Hors d'oeuvre and Symmetry · See more »
Synonym
A synonym is a word or phrase that means exactly or nearly the same as another word or phrase in the same language.
New!!: Hors d'oeuvre and Synonym · See more »
Tapas
A tapa is an appetizer or snack in Spanish cuisine and translates to small portion of any kind of Spanish cuisine.
New!!: Hors d'oeuvre and Tapas · See more »
The Culinary Institute of America
The Culinary Institute of America (CIA) is an American private college and culinary school specializing in culinary, baking, and pastry arts education.
New!!: Hors d'oeuvre and The Culinary Institute of America · See more »
The Hindu
The Hindu is an Indian daily newspaper, headquartered at Chennai.
New!!: Hors d'oeuvre and The Hindu · See more »
Tiki bar
A tiki bar is an exotic-themed drinking establishment that serves elaborate cocktails, especially rum-based mixed drinks such as the mai tai and zombie cocktail.
New!!: Hors d'oeuvre and Tiki bar · See more »
Tonga
Tonga (Tongan: Puleʻanga Fakatuʻi ʻo Tonga), officially the Kingdom of Tonga, is a Polynesian sovereign state and archipelago comprising 169 islands, of which 36 are inhabited.
New!!: Hors d'oeuvre and Tonga · See more »
Tongue toast
Tongue toast is a traditional open sandwich prepared with sauteed beef tongue and scrambled eggs.
New!!: Hors d'oeuvre and Tongue toast · See more »
Trader Vic's
Trader Vic's is a restaurant chain headquartered in Emeryville, California, United States.
New!!: Hors d'oeuvre and Trader Vic's · See more »
Turkish language
Turkish, also referred to as Istanbul Turkish, is the most widely spoken of the Turkic languages, with around 10–15 million native speakers in Southeast Europe (mostly in East and Western Thrace) and 60–65 million native speakers in Western Asia (mostly in Anatolia).
New!!: Hors d'oeuvre and Turkish language · See more »
Typographic ligature
In writing and typography, a ligature occurs where two or more graphemes or letters are joined as a single glyph.
New!!: Hors d'oeuvre and Typographic ligature · See more »
Umami
Umami, or savory taste, is one of the five basic tastes (together with sweetness, sourness, bitterness, and saltiness).
New!!: Hors d'oeuvre and Umami · See more »
Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
New!!: Hors d'oeuvre and Vegetable · See more »
Venezuela
Venezuela, officially denominated Bolivarian Republic of Venezuela (República Bolivariana de Venezuela),Previously, the official name was Estado de Venezuela (1830–1856), República de Venezuela (1856–1864), Estados Unidos de Venezuela (1864–1953), and again República de Venezuela (1953–1999).
New!!: Hors d'oeuvre and Venezuela · See more »
Victorian era
In the history of the United Kingdom, the Victorian era was the period of Queen Victoria's reign, from 20 June 1837 until her death on 22 January 1901.
New!!: Hors d'oeuvre and Victorian era · See more »
Vietnamese language
Vietnamese (Tiếng Việt) is an Austroasiatic language that originated in Vietnam, where it is the national and official language.
New!!: Hors d'oeuvre and Vietnamese language · See more »
Waikiki
Waikīkī (Hawaiian) (also known as Waikiki Beach) is a beachfront neighborhood of Honolulu on the south shore of the island of Ookinaahu in the U.S. state of Hawaii.
New!!: Hors d'oeuvre and Waikiki · See more »
Zakuski
Zakuski (plural from Russian: закуски; singular zakuska from закуска) is a Slavic term for hot and cold hors d'oeuvres, entrées and snacks, either as a course as it is or "intended to follow each shot of vodka or another alcoholic drink." The word literally means something to bite after.
New!!: Hors d'oeuvre and Zakuski · See more »
Zombie (cocktail)
The Zombie is a cocktail made of fruit juices, liqueurs, and various rums.
New!!: Hors d'oeuvre and Zombie (cocktail) · See more »
Redirects here:
Apetitzer, Appetiser, Appetisers, Appetizer, Appetizers, Au derbs, Auderbs, H'ors deurves, H'ors doeurves, Hor d'oeuvre, Hor d'oeuvres, Hor'deurve, Horderve, Horderves, Hors D'oeuvre, Hors D'oeuvres, Hors D'Œuvre, Hors Derves, Hors d'Oeuvres, Hors d'aeuvres, Hors d'oeurve, Hors d'oeuvres, Hors d'ouerve, Hors d'ouerves, Hors d'ouervre, Hors d'ourvres, Hors d'ouvre, Hors d'ouvres, Hors d'Œuvre, Hors d'œuvre, Hors d'œuvres, Hors de oeuvre, Hors de ouvre, Hors de ouvres, Hors de œuvre, Hors derve, Hors derves, Hors devours, Hors doeuvre, Hors doeuvres, Hors douvre, Hors d’œuvre, Hors d’œuvres, Hors-d'oeuvre, Hors-d'oeuvres, Hors-d'œuvre, Hors-d'œuvres, Horsd'oeuvre, Horsdoeuvre, Horsdoeuvres, Orderve, Orderves, Zakaski, Zakuskiye, Zensai.
References
[1] https://en.wikipedia.org/wiki/Hors_d'oeuvre
