Any dinner party worth talking about is going to have small bites to nibble on in between conversations. Sometimes platters of deviled eggs and crudites are laid out on the table, ripe for the taking, ...

Simple foods taken to new heights by combining them with luxurious ingredients is quite simply what chefs do with the amuse-bouche today. Abasket of papad, a piece of gud, a small matthi with achaar ...

The French call them amuse-bouches. They are small, palate-pleasing appetizers that are served with before-dinner drinks. Americans know about them because in certain restaurants they arrive at the ...